Chocolate Olive Oil Cake with Mascarpone Fudge Frosting

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I love using olive oil in baking. It results in a wonderful texture and makes sure the cake stays incredibly moist. The savoury flavour comes through, and goes particularly well with chocolate. This cake is rich, decadent and intensely chocolate; the perfect pick-me-up.

Notes:
*The cake recipe itself is vegan, for a vegan variation of the frosting, use my 3-ingredient Vegan Whipped Ganache.
*The olive oil can be substituted with any neutral oil of choice. 
*The recipe works with any milk of choice. I have tried this recipe with regular, almond and soy milk.

Ingredients:

For the cake:

  1. 135 g all purpose flour
  2. 50 g  cocoa powder
  3. 1 teaspoon baking soda
  4. ½ teaspoon baking powder
  5. a pinch of salt
  6. 225 ml milk of your choice (soy, almond, regular all work)
  7. 1 teaspoon red wine vinegar
  8. 150 g caster sugar
  9. 150 ml extra virgin olive oil
  10. 1 tablespoon vanilla extract

For the frosting:

  1. 150 g mascarpone cheese, at room temperature
  2. 2 tablespoons cocoa powder
  3. 3 tablespoons icing sugar

Method:

  1. Preheat the oven to 160°C. Line an 8×11″ loaf pan with parchment paper.
  2. Put the flour, cocoa powder, baking soda, baking powder and salt into a large mixing bowl and sift twice.
  3. In a separate bowl, whisk the milk, vinegar, sugar, oil and vanilla extract.  Pour into the flour mixture and whisk until well combined.
  4. Spoon the batter into the prepared cake pan and bake for 40-55 minutes.
  5. Remove from the oven and let cool in the tin for 10 minutes, then remove from tin and leave to cool completely.
  6. To make the frosting, add the mascarpone cheese into a bowl and whisk until smooth. Sift in the icing sugar and cocoa powder and whisk to combine.
  7. Spread frosting on top of cake, when cake has cooled completely.

 

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