This was a new recipe for me. I have heard of olive oil cake before, but never tried it. It was definitely a different type of cake. Kind of like a cross between a regular ‘box’ cake and a flourless cake. It was both dense and light and really moist. I didn’t find the olive oil to be overwhelming, but the chocolate made it very rich. I actually decided to freeze one of the 9-inch rounds (this recipe yields two) because I knew there was no way to get through a double layer cake that is this rich. I would definitely make this again, but only if I knew there were going to be a lot of people around to eat it.
Gluten Free Chocolate Olive Oil Cake (adapted from BetterBatter.org)
- 3 cups All Purpose Flour (I used Better Batter)
- 2 cups sugar
- 7 tablespoons cocoa
- 2 teaspoons baking soda
- ½ teaspoon salt
- 3/4 cup Extra Virgin Olive Oil
- 2 tablespoons white vinegar
- 1 tablespoon vanilla extract
- 2 cups cold water
- Preheat the oven to 350. In a large mixing bowl sift together the flour, sugar, cocoa, baking soda and salt.
- With mixer at low speed, beat in oil, vinegar, vanilla and water; beat until smooth.
- Pour the mixture into two 9-inch pans coated with butter and dusted with more (gluten free) flour.
- Bake for 40 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Put the cake pans on cooling racks and cool for 15 to 20 minutes before removing the cakes from the pans to cool completely.
- 1 cup heavy cream
- 1 cup/8 ounces bittersweet chocolate (I just used chocolate chips)
- 1 teaspoon instant espresso powder
In a heavy sauce pan, bring the cream almost to a boil. Add in chocolate chips and espresso powder. Remove from heat and stir until all the chocolate is melted. Allow to cool slightly before using.