Prep 15 mins
Cook 1 hr
This recipe was originally posted to the Yahoo Israel-food list, as a result of a discussion about baking cakes with olive oil. I have posted it here with Yocheved's permission. According to Yocheved, this cake is full of rich, deeply chocolate flavor, and you'd never guess it's the olive oil that gives this cake such moistness and character. BTW, it's also dairy-free.
- olive oil, and
- flour, for the pan
- 1 1⁄4 ounces Dutch-processed cocoa powder (1/2 cup)
- 1 teaspoon vanilla
- 1⁄2 teaspoon almond extract
- 4 1⁄2 ounces flour (1 cup)
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon baking soda
- 3 large eggs, plus
- 1 egg yolk, at room temperature
- 2⁄3 cup olive oil
- 1 1⁄3 cups sugar
- 1⁄4 cup confectioners' sugar, for dusting
- Position a rack in the middle of the oven.
- Heat the oven to 325 degrees F.
- Generously oil an 8 x 2 inch round cake pan (or an 8 1/2 inch springform pan) with olive oil and line the bottom of the pan with parchment or waxed paper.
- Oil the paper and dust it lightly with flour.
- In a small saucepan, boil about 1/2 cup of water.
- Meanwhile, sift the cocoa powder through a strainer over a small bowl.
- Stir 6 tablespoons of the boiling water into the cocoa until it's smooth and glossy (if the mixture is very thick, you can add as much as 2 tablespoons more boiling water).
- Stir in the vanilla and almond extracts.
- Set aside to cool slightly.
- In another small bowl, mix together the flour, salt and baking soda and set aside.
- In the bowl of a stand mixer, combine the eggs and yolk, olive oil, and sugar.
- Using the whisk attachment, beat on medium-high speed until thick, lemon colored, and creamy- about 2- 3 minutes- scraping down the sides of the bowl.
- Reduce the speed to low and gradually add the warm (not hot) cocoa mixture until it's well combined, scraping down the sides of the bowl once.
- Gradually mix in the dry ingredients until just combined, scraping down the sides of the bowl.
- Pour the batter into the prepared cake pan and bake in the center of the oven until a toothpick comes out with a few moist crumbs clinging to it but with no wet batter, about 55-60 minutes.
- Put the pan on a rack and carefully run a paring knife around the inside edge to release the cake.
- Let cool for 10 minutes.
- Using a second rack to sandwich the cake pan, flip the pan over.
- Carefully lift the pan from the cake, gently peel off and dicard the paper liner, and let the cake cool completely.
- Before serving, dust the top of the cake with confectioner's sugar.
This was the first time I was making a cake using olive oil and I was really worried about the taste. But, I have been wanting to make this cake ever since you posted it and finally today, I did! At the outset I'd like to say that this cake is well worth all the time and effort that goes into making it. The only mistake which I made to be honest was to use 4 whole eggs for this, instead of 3 whole eggs and only the yolk of the last egg. I was humming a tune from 'Dil To Pagal Hai' and by mistake I added the white instead of the yolk. After doing that I realised that I had to add the yolk and not the white. Ah Bummer! LOL. Then I asked my mom's suggestion so as to what to do now because I couldn't throw out the 3 beaten eggs, ofcourse. So she suggested that I add the yolk as well of the last egg since as it is it was called for. And I said, "But oh mama, what about the white that's already inside?". She said, "that's fine, no problem, but add the yolk". So I did:-) Other than that, I didn't make a mistake anywhere else. This cake took 50 minutes to bake in my pre-heated AMC Dutch Oven. I was DESPERATE to taste it, but gave it 15 minutes to cool in the pan before flipping the pan over and removing it. Ah well, then, I allowed it to cool for yet another few minutes that were the examination of my 'Test of patience', Lol, and when I finally could take a slice, I was AMAZED, SIMPLY AMAZED, at how good this is! This will be a perfect cake to have at a birthday party. NOBODY can guess its the olive oil that imparts so much of awesome flavour(and I am someone who totally dislikes olive oil and will never use it, but for the sake of this cake, I bought a bottle!). Now, we can proudly say, "Cakes are good for health too"! ;-)
The cake was very lite.
Let me start off by saying I use 2 criterea when judging a cake:1)How much I like it & 2) How much everyone else likes it.First off, it's much simplar to make than it sounds, in my book that's always a plus point. So, the first time I made it due to my "Gevaldig" figure I didn't even taste it, of course I wasn't given much chance to reconsider as it was gone the next day.One week later I start baking for the holidays & taking requests....top of the list, you got it- this cake. Of the 5 cakes I made, this was the 1st to disappear. Of course everybody groaned & said they had no room for dessert after appetisers, soup, main meal...etc. but somehow some of my guests even managed to have seconds! I know I've gone on long enough but this time I did taste an itsy bitsy little bit - all I can say is that I'm really glad there was only a mouthful left or my diet would have been shot to smithereens!