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Dutch Cocoa Olive Oil Cake

Posted Jan 27 2009 8:20pm


We spent blissful and busy days sightseeing, hiking, antiquing, and staring awe-struck into the most enormous RVs we had ever seen and would never be able to afford, but the very best part of Miss Sharon and Mr. Alden's visit this weekend were the many leisurely hours we all spent together in the kitchen, blending marinades, prepping veggies for the grill, and, of course, baking!



Zach grilled some gorgeous asparagus and cauliflower...







Mr. Alden sauteed an incredible mushroom and red wine sauce...



I baked a batch of our favorite "staple" homemade focaccia...

and, of course, we celebrated Miss Sharon's birthday with a chocolate cake! I love baking with olive oil, and one of my favorite combinations is the hint of a fruity flavor that olive oil brings, paired with the intense, dark piquancy of dutch process cocoa.



Hence, my favorite chocolate cake recipe...



Dutch Cocoa Cake with Olive Oil
2 cups raw sugar
1 3/4 cups flour
3/4 cup dutch process cocoa
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 cup 1% milk
1/2 cup olive oil
2 tsp vanilla
1 cup boiling water

Frosting:
1/2 cup light butter blend with olive oil
2/3 cup dutch process cocoa
3 cups powdered sugar
1/3 cup 1% milk
1 tsp vanilla
1 cup miniature chocolate chips

~ Preheat the oven to 350 degrees. Coat two 8X8 baking pans with cooking spray and flour.
~ In a large mixing bowl, stir together the sugar, flour, cocoa, baking powder, baking soda, and salt.
~ Add the eggs, milk, olive oil, and vanilla, and stir until well blended.
~ Pour in the boiling water, and stir until just combined. The batter will be very thin and runny.
~ Divide the batter between the two pans, and bake for 35 minutes - until a cake tester emerges clean. Allow to cool in the pans, then invert the pans to remove the cake, and frost...
~ To make the frosting, melt butter, then stir in the cocoa until well blended. Alternately add the powdered sugar and milk in 3 batches, beating with an electric mixer until light and fluffy. Fold in the vanilla and mini chocolate chips, and you're ready to bedeck the cake!


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