Chocolate Olive Oil Cake (or cupcakes)
Ingredients:
CAKE
- 3 cups unbleached, all-purpose flour
- 2 cups sugar – try whole, raw sugar for a healthy switch
- 6 tablespoons cocoa (Perugina, if available)
- 2 teaspoons baking soda
- 1 teaspoon sea salt
- ¼ cup Extravagonzo Red Chili Culinary Oil
- ½ cup extra virgin olive oil – use a good one!
- 2 tablespoons Balsamic Vinegar
- 1 tablespoon vanilla extract
- 2 cups cold water
FROSTING
- 2 8-ounce packages Philadelphia Lite Cream Cheese, at room temperature
- 3½ to 4 cups confectioners sugar
- ¼ teaspoon cinnamon oil or 1 tablespoon almond extract
- Crystallized white sugar for sprinkling on top; for a fancier appearance, try decorative or colored sugar sprinkles
Directions:
- Butter and flour two 9-inch cake pans and set aside
CAKE
- Preheat the oven to 350ºF.
- Mix the flour, sugar, cocoa, baking soda and salt together in a large bowl.
- With a hand mixer on low speed beat in the Extravagonzo Red Chili Culinary Oil, vinegar, vanilla, and water until smooth.
- Pour the mixture into the prepared pans. If using silicone muffin pans, no pan preparation is necessary. If using regular muffin pans, lightly grease them with butter. If using regular 9-inch cake pans, the same preparation.
- Bake for 30 minutes or until a cake skewer inserted in the center of the cake comes out clean. Do not overbake the cake. It should be firm to the touch, and a cake skewer inserted in the middle of the cake should come out clean.
- Put the cake pans on cooling racks and cool for 15 to 20 minutes before removing the cakes from the pans to cool completely.
- Frost when cool.
FROSTING
- Beat the cream cheese in a bowl until smooth; gradually add in enough of the sugar to make a smooth frosting that is not runny.
- Stir in the cinnamon oil or the almond extract.
- Frost the cake layers and sprinkle the crystallized sugar over the top.
- Or if you are making the cupcakes, frost them and sprinkle the tops with the sugar.
- Cut the cake into wedges to serve.
Notes
You may use either regular all purpose flour or cake flour in this recipe; both will give great results. For the icing, use either the cream cheese or an equal amount of Marscapone cheese for an even richer frosting.
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