Name: Dark Chocolate Olive Oil Cake
Brand: pardonyourfrench.com
SKU: pardonyourfrench-com-4
Availability: OnlineOnly

critic

Dark Chocolate Olive Oil Cake

preview

Jump to Recipe 119 Few things can satisfy your sweet-tooth more than a quick, easy and extremely delicious chocolate cake. And for this, this Dark Chocolate Olive Oil Cake hits the mark with a bulls-eye. Made with olive oil instead of butter, its yields a deep dark chocolate taste, intensified by the richness of olive oil. It tastes very chocolatey, yet has an airy and light texture that makes it suited for any occasion, any toppings and any season. There are a few classic cake recipes that a French baker should have up their sleeve, and a quick and easy chocolate cake is indubitably one of them. And if you’ve been following this blog for a some time now, you know that I have already shared a few of my favorite chocolate cake recipes here, including Julia Child’s . The extra virgin olive oil, of course. Using olive oil in this chocolate cake is great on so many levels. First, it makes the recipe quick and nifty. You don’t need to worry about melting butter and bringing it back to room temperature after – which saves you at least 15-20 minutes. The virgin olive oil creates a slightly lighter and airier texture than butter would – which I think makes this cake perfectly suited for warmer days. And lastly, because olive oil is a liquid at room temperature, it lends its moisture to the cake over time. This means this chocolate cake lasts a few more days than other cake made with butter. The quality of the olive oil you use will obviously make a big difference. A&nbsp;high-quality&nbsp;extra virgin olive oil guarantees a cake that will be rich and flavorful. If possible, choose an olive oil which has a&nbsp;mild fruity profile, which will balance out nicely against the bitterness of the dark chocolate. Avoid using an oil with a strong and/or peppery profile, which will be too overwhelming. If you would like to know more about how to choose a good bottle of olive oil, I recommend&nbsp;this article. If you’ve never made a cake with olive oil before, do not fret – yes, you can taste the olive oil, but it is very subtle. Overall, it truly is the flavor of dark chocolate that stands out. The light fruity notes of the olive oil add complexity and richness, without removing anything from the satisfying taste of a rich chocolate cake we usually yearn for. I also love that the use of olive oil also keeps this cake moister for a longer time, than if it was made with butter. You can easily keep it for up to&nbsp;5-6 days&nbsp;(well wrapped) and it won’t be dry.&nbsp; Adding chopped chocolate in the batter at the end also provides an extra oomph of chocolate taste and an added richness. Because it is quite light and airy, this chocolate cake is versatile and can be served on its own or with any toppings you might like.&nbsp; On its own, it makes a great snack that you can pack if you’re out for the day and enjoy with your hands.&nbsp; As a dessert, I love to serve it with a dusting of icing sugar and with strawberries or raspberries, which pair really well with the taste of dark chocolate. You can also top it with crème fraiche, , whipped cream or even chocolate sauce.&nbsp; I hope you’ll love this&nbsp;Dark Chocolate Olive Oil Cake as much as I do! If you have any questions, please leave a comment.&nbsp; Print Recipe 7 oz (200g) dark chocolate (70% cocoa) ¾ cup olive oil (150ml) extra virgin olive oil 3 large eggs, at room temperature 1 tbsp (15ml) vanilla extract 2/3 cup (132g) sugar 1/2 cup (120ml) milk (2% or whole) 1 ½ (185g) cups all-purpose flour 1 teaspoon baking soda ½ tsp salt Pre-heat your oven to 350°F (180°C) with a rack in the middle. Grease an 8” or 9” circular pan with butter and dust with flour (or unsweetened cocoa powder). Set aside. Step 1 - In a small sauce pan, over low heat, melt 150g of the dark chocolate with the extra virgin olive oil. Stir until smooth. Once melted, set aside to cool for 10-15 minutes.&nbsp; Step 2 - In a large mixing bowl, combine the eggs, vanilla extract and sugar and whisk until foamy. Stir in the chocolate and extra virgin olive oil, and then the milk. The mixture should look smooth and glossy, Step 3 - Sift together the all-purpose flour, baking soda and salt. Combine the dry with the wet ingredients, until just incorporated. Do not overmix. Step 4 - Roughly chop the remaining 50g of chocolate, and add into the batter. Combine until just incorporated. Pour the batter into the previously greased cake pan and bake for 40-45 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring onto a cooling rack. &nbsp; Leave a comment below, rate the recipe and/or share a photo on Instagram and tag @pardonyourfrench cakechocolatedark chocolateolive oil This site uses Akismet to reduce spam. Learn how your comment data is processed. Your cake looks so lovely and rich and chocolatey Audrey. I like that it doesn’t need any ganache or icing to be delicious. I am bookmarking this one for a future baking session. This is my kind of cake. I’ve just written up a post on my French eating experiences in Montpellier, so I am thinking all things French cuisine at the moment. Can you tell me if your oven temperatures are for a fan assisted or non fan assisted electric ovens? I have done many of your recipes and so far they have all been delicious. Many thanks, keep blogging. I have a question regarding egg size. In your baking recipes, do use the European size Large Egg? Correct me if I’m wrong, but I once read the European size Large Egg is equivalent to a Canadian X-Large Egg. Seems like a silly question, but would it make a difference in the texture of the cake and possibly not cook correctly if I use a Canadian X-Large Egg? I LOVE your recipes and have owned your recipe book since it’s release in Canada. Your recipe looks amazing. How can I convert this to low carb? Do you know the ratio of almond flour/coconut flour to substitute for the all purpose flour? Thanks! I’m actually visiting Brittany (and Normandy) in October, staying in Saint Malo, in particular. Is this cake indicative of other cakes in the region? I know Brittany has the “fattiest pastry in the world” (Kouign-amann), and other buttery delights, but this recipe uses EVOO. And yes, I plan on having the Kouign-amann. 🙂 I’m going to make this cake at the weekend but can I just check – it requires baking soda (bicarbonate of soda), not baking powder? Thanks. Ross Hi, I'm Audrey - homecook &amp; food writer, born and bred in Brittany, France. Welcome to my site devoted to bringing French flavors to your own kitchen. I share classic recipes, lesser-known regional dishes and a few modern takes. Making French cooking easy, approachable and cliché-free is my priority. To learn more, click here. Rustic French Cooking Made Easy (2019, Page street Publishing) is available worldwide! Let’s bring French flavors to your kitchen! I share uncomplicated and classic recipes, lesser-known regional dishes and a few modern takes. Making French cooking easy, approachable and cliché-free is my priority. ©2023 All Right Reserved.&nbsp;

Jump to Recipe 119 Few things can satisfy your sweet-tooth more than a quick, easy and extremely delicious chocolate cake. And for this, this Dark Chocolate Olive Oil Cake hits the mark with a bulls-eye. Made with olive oil instead of butter, its yields a deep dark chocolate taste, intensified by the richness of olive oil. It tastes very chocolatey, yet has an airy and light texture that makes it suited for any occasion, any toppings and any season. There are a few classic cake recipes that a French baker should have up their sleeve, and a quick and easy chocolate cake is indubitably one of...

Dark Chocolate Olive Oil Cake

No article scores yet.

CRITIC REVIEWS

PUBLIC REVIEWS