29 November 2012

chocolate & olive oil cake.

This cake is like... an everyday cake, so to speak. It is not very rich or overwhelmingly sweet, but it is moist & almost has a quick bread quality to it. The olive oil is really lovely, & much better for you than butter--you can't even taste the olive oil (just in case you were worried). Slice off a little hunk of the cake for an afternoon pick-me up with a cup of dark coffee... perfect.

chocolate & olive oil cake.
makes 1 loaf

1 cup all purpose or white spelt flour
1/2 cup whole wheat pastry flour
3/4 cup cocoa powder (& some extra for dusting over slices)
1 tsp. baking soda
1/4 tsp. sea salt

1/2 cup olive oil
1 cup light brown sugar
1/4 honey
1 organic or local egg
1 cup buttermilk
1 tsp. vanilla extract

  1. Preheat the oven to 325 degrees. Grease & lightly flour a loaf pan. 
  2. In a medium bowl, sift together the dry ingredients. Set aside.
  3. In a bowl combine olive oil, sugar & honey--with an electric mixer beat for about 2-3 minutes. Add egg & continue to beat for another 2 or 3 minutes until it looks creamy & well combined.
  4. At this point with the mixer just stirring, add 1/3 of the dry ingredients, alternating with the buttermilk & vanilla until it is all well combined. Scrape the slides of the bowl as needed & then pour into the loaf pan. 
  5. Bake for 60-70 minutes until a tester comes out clean when put in the center of the cake. Let cool for about 10 minutes. Turn out onto a rack (just run a knife along the sides of the pan, then put the rack on top, flip, remove the pan & viola! then just flip the cake right side up.) Cool for another 5-10 minutes until slicing into it. Serve with a dusting of cocoa powder.
happy eatings & cheers!
Post a Comment