Monday, October 15, 2012

Chocolate Olive Oil Cake

I was craving chocolate cake but had no butter or eggs in the I decided to try an olive oil cake recipe that turned out really moist and delicious. (I also was lacking ingredients for the super yummy marscarpone filling and chocolate frosting--scroll down to see a mouthwatering pic--so I made my own chocolate glaze out of sugar, water, and unsweetened chocolate bars.)

Olive Oil Cake
(Recipe Courtesy of

3 Cups All Purpose Flour

2 cups sugar

6 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 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.
Allow to cool completely before frosting.  Frost Between the cake layers and pour a generous amount of  the mocha glaze over the top of the cake allowing it to run down the sides.

1 cup mascarpone (or cream cheese)

1 cup heavy cream

½ Cup  Greek Yogurt

¼ Cup granulated sugar

¼ teaspoon kosher salt

½ teaspoon pure vanilla extract

To make the frosting, combine the mascarpone, cream, Greek yogurt, sugar, salt, and vanilla  and beat on medium speed  until the mixture becomes thick, about 5 minutes

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
(Obviously you can omit the espresso and water if you don't drink coffee like myself.)

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.

And here's what the cake looks like with the marscapone filling...oooooh...can't wait to try it like this.


  1. OHHH, I can't wait to try this. I am going to try and make this gluten free. Looks amazing. WOW I want it NOW!

  2. I wish I lived closer and could sneak some of the delicious treats you make!


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