Chocolate Olive Oil Cake! That's right, this is a healthy chocolate cake. Good news for calories watchers. But wait, it contain gluten and sugar, still not that much. Plus it is only one egg cake recipe to rock your chocolate cake experience. Not bad!
I'm a oil-baking girl, who rarely use butter in cake baking. Pick up any cake or cupcake/muffins recipe from archive and you'll find oil in it rather than 'Oh, so popular butter'. I believe the moistness of oil in the cake batter keep the cake soft and fresh for long long time compare to butter. This chocolate olive oil cake recipe is moderated from these chocolate cupcakes. I tweak this recipe a bit and make a 7" round chocolate cake which turned out absolutely perfect, melt in the mouth texture, moist and rise like a good healthy sponge. You can opt to use canola oil in there, I also did and result was as smashing as the olive oil one. You can also frost this cake with any of your favorite frosting or just sift icing sugar on top as I did. What I'm trying to say is.. Pick your style!
"Oil is an essential ingredient for a moist, tender cake. When mixed into a batter, oil actually coats flour particles which limits gluten formation—that's the network of interconnected proteins that give baked goods structure—and thus creates a tender crumb." - says Nila (The Tough Cookie) at Serious Eat.
Chocolate Olive Oil Cake
Recipe adopted and moderated from The Tough Cookie.
- 1/4 cup cocoa powder (sifted)
- 1/2 cup boiling water
- 1 tsp coffee powder (instant)
- 1 tsp vanilla extract
- 1 1/4 cup sugar
- 1 egg (large, room temp.)
- 1/4 cup olive oil
- 1 cup all purpose flour (sifted)
- 1 tsp baking powder
- a pinch salt
- 3 tbsp icing sugar (optional)
- Pre-heat your oven to 180C and prepare 7' round cake pan by greasing it and lining parchment paper.
- In a small mixing bowl, make a mixture using boiling water, cocoa, coffee powder and vanilla. Add in sugar and mix until thoroughly mixed. Set aside to cool that mixture down.
- In another mixing bowl, beat together egg and oil until pale. (about 1 minutes)
- Add cocoa micture to egg mixture (make sure it is not warm) beat to combine.
- Lastly add in flour, baking powder and salt. Fold in together to just combine. Do not force to overmix.
- Bake for 25 minutes. There should be no batter in the skewer when inserted in the center of the cake.
- Let the cake completely cool down before you sift icing sugar on top! (optional)
In the latest news, I'm chating with Dixya on her blog about blogging, life and social medias. Hop over to check the details and get to know me a little more. Dixya is a Registered Dietitian, sharing lots of healthy recipe that are focusing on healthy living and better eating habit.