Choco­late olive oil cake

Taste & Flavors - - IN SEASON -

Serves 4-6 Prepa­ra­tion 20 min­utes, plus frost­ing and dec­o­rat­ing for the semi-naked cakes Cook­ing 30 to 40 min­utes


• 70g co­coa pow­der • 120ml boil­ing wa­ter • 1 ta­ble­spoon vanilla ex­tract • 180ml olive oil • 195g caster sugar • 3 large eggs • 165g plain flour • ½ tsp bak­ing soda • 1 tsp salt • zest of 1 le­mon For the but­ter cream • 100g dark choco­late (min­i­mum 70% co­coa

solids) • 200g un­salted but­ter, soft­ened • 1 tsp vanilla ex­tract • 200g ic­ing sugar • 3 tbsp milk, to loosen


• Pre­heat oven to 180°C. • Grease and line 3 – 15cm bak­ing tins. • In a small bowl, sift the co­coa and stir in the boil­ing wa­ter and vanilla un­til smooth. Set aside to cool. • In an­other bowl, sift the flour, bak­ing soda and salt. • In a mix­ing bowl with a pad­dle at­tach­ment, beat the sugar, olive oil, and eggs un­til you have a light, fluffy cream, about 3 to 5 min­utes. • Turn down the speed on the mixer and pour in the co­coa and vanilla mix­ture. Slowly add the flour mix­ture un­til it is evenly in­cor­po­rated, stop­ping the mixer and scrap­ing down the bowl as nec­es­sary. Fold in the le­mon zest. • Pour the bat­ter into the pre­pared pans. Bake for 30 to 35 min­utes, or un­til the sides are set and the top of the cake still looks slightly moist. A skewer in­serted into the cen­ter should come out clean or with just a few crumbs on it. Let cool in the pan on a wire rack for 10 min­utes. Re­move from the cake pans and cool com­pletely at room tem­per­a­ture. • For the choco­late but­ter cream, melt the choco­late in a bowl set over a pan of sim­mer­ing wa­ter. In a mixer, beat the but­ter and vanilla in a bowl un­til soft, then grad­u­ally beat in the ic­ing sugar. Fold in the melted choco­late un­til com­pletely in­cor­po­rated and stir in the milk.

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