Friday, February 24, 2012

Who knew? Chocolate Cake Made with Olive Oil

Who knew a chocolate cake made with olive oil and no eggs or butter could taste so good?
Chocolate Olive Oil Cake

3 cups all-purpose flour
2 cups sugar
6 tablespoons cocoa
2 teaspoons baking soda
1/2 teaspoon salt
3/4 cup Joe and Son’s Olive Oils Arbequina Extra Virgin Olive Oil
2 tablespoons Joe and Son’s Olive Oils Coconut Balsamic Vinegar

1 tablespoon vanilla extract
2 cups cold water

Preheat the oven to 350ºF.
Mix the flour, sugar, cocoa, baking soda and salt together in a large bowl. With your mixer on low speed beat in the oil, vinegar, vanilla, and water until smooth. Pour the mixture into the two 9″ prepared pans, coated with butter and dusted in flour or sugar.
Bake for 30 minutes or until a cake skewer inserted in the center of the cake comes out clean. Do not over bake the cake. It should be firm to the touch, and a cake skewer inserted in the middle of the cake should come 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.

2 medium packages cream cheese
1/4 teaspoon almond extract
1/2 cup of granulated sugar, or more to taste

Whip the cream cheese until it is soft and creamy and use it as a thick filling between the 2 cake layers.

Mocha Glaze:

2 tablespoons powdered instant espresso
1/4 cup boiling water
1 1/2 cups heavy cream
2 tablespoons light corn syrup
2 2/3 cups finely chopped dark chocolate

Stir together the instant espresso and boiling water until smooth. Set aside.
Combine the cream and the corn syrup in a heavy saucepan and bring to a boil over medium heat.
Remove the pan from the heat and stir in the espresso. Pour the mixture over the chocolate and let sit, covered, for 2 to 3 minutes. Stir until the chocolate is completely melted and the sauce is very smooth.
Keep warm until ready to use, or let cool to room temperature and store in a container with a tight-fitting lid in the refrigerator for up to 2 weeks. Reheat chilled sauce over very low heat on the stove top or in the microwave until warm enough to pour easily.

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