Chocolate Olive Oil Cake
I published a video on lemon olive oil cake a year ago and this is a chocolate version of it. Olive oil creates a moist consistency and a fluffy texture at the same time. This chocolate olive oil cake is so decadent yet incredibly simple and quick to make. This cake can stay moist for quite a number of days. Despite living in a hot and humid climate, I was able to keep the cake at room temperature for a few days without any problem. Then I tried refrigerating it, and it did not become rock hard like most cakes made with butter, and it actually tastes quite good straight out of the fridge.
1. For best results, weigh the ingredients with a digital scale.
2. Preheat the oven at 320 to 340F or 160 to 170C.
3. In a bowl, add all the dry ingredients and mix to combine with a spatula.
4. Add all the wet ingredients and whisk until well combined. The batter is smooth and thick.
5. In the video, I used a 7 1/2-inch round pan with a removable bottom, greased and lined with parchment paper. You can also use any suitable baking pans.
6. Transfer the batter into the baking pan and spread evenly.
7. During baking, the oil may seep out so to prevent or minimize this, I suggest you place the cake pan on a sheet pan and bake at a lower temperature around 320 to 340 F or 160 to 170 C for 30 minutes then only increase the heat to 350 F or 180 C for another 20 to 30 minutes or until a wooden skewer comes out clean. In short, it's better to bake at a lower temperature for a longer period for this cake. It is also best to bake at the lowest rack, and if the top is browning too fast, tent with a foil.
8. Let the cake cool for a while, then remove the pan. It is best to rest the cake upside down for 15 minutes to prevent the oil from settling at the bottom.
9. The cake can be kept at room temperature for a few days if you have a cool and dry climate. Otherwise, it is best to refrigerate earlier for up to a week or freeze for months.
[Total Servings = 12]
NUTRITION INFO PER SERVING
Total Carb = 3.8 g
Dietary Fiber = 1.8 g
Net Carb = 2.0 g
Calories = 304
Total Fat = 30.3 g
Protein = 7.6 g
This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.
Recipe by lowcarbrecipeideas
Find more great recipes at lowcarbrecipeideasofficial.com
