Chocolate Olive Oil Loaf Cake
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Chocolate Olive Oil Loaf Cake
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This unique chocolate cake is made with olive oil for a unique flavor and perfectly moist crumb. Not to mention it comes together in mere minutes, no mixer required!
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Ingredients
For cake:
- 1 ¼ cups all-purpose flour
- ¾ cup dutch-processed cocoa powder sifted
- 1 cup granulated sugar
- ½ cup light brown sugar packed
- 1 ½ teaspoons baking powder
- ½ teaspoons baking soda
- ½ teaspoon kosher salt
- ¼ teaspoon instant espresso powder optional
- 2 egg at room temperature, large
- ½ cup extra virgin olive oil
- 1 tablespoon vanilla extract
- 1 cup water boiling
For Glaze:
- 1 cup powdered sugar sifted
- 2 tablespoons milk or non-dairy milk
- pinch salt fine sea salt
- ¼ cup dark cocoa powder sifted, or Dutch processed cocoa powder
- 1 tablespoon extra virgin olive oil
Instructions
- Preheat oven to 350ºF. Lightly grease one 4.5-by-8.5-inch loaf pan; line with a strip of parchment paper (short ends will be unlined). Lightly butter parchment.
- In a large mixing bowl, combine the flour, cocoa, sugar, baking powder, baking soda, salt and espresso powder and whisk until evenly mixed.
- In a second bowl or 2-cup glass measuring cup, whisk together eggs, olive oil, and vanilla. Add to dry ingredients and mix until incorporated and no streaks of dry flour remain (batter may still be a bit lumpy).
- Pour in about a third of boiling water, and mix with a large wire whisk until batter is loosened; add remaining water and mix until incorporated. Pour into prepared pan.
- Bake for 60 to 65 minutes (50 to 55 minutes if you are using a larger, 9-by-5-inch loaf pan) or until a toothpick inserted in the center comes out with just a few moist crumbs attached. Remove from oven and place on a wire rack until cool enough to handle. Run a small knife along the short sides of the pan, then lift out the cake using the parchment paper overhangs as a handle. Let cool completely on a wire rack. You can also wrap in plastic wrap and bag in an airtight zip-top bag and freeze for up to 1 month; let thaw overnight in the fridge before glazing.
- To prepare glaze, sift powdered sugar into a small saucepan set over medium-high heat. Add milk and salt and whisk until smooth. Add cocoa powder and olive oil and continue to whisk until glaze is smooth and shiny and warmed through. Add additional milk, a teaspoon at a time, if necessary to achieve a drizzle-able consistency.
- While glaze is still warm, drizzle or pour over top of cooled cake. If the glaze has cooled and set up, just rewarm it gently over low heat, adding a tiny bit more milk if necessary to thin it out.
- Let glaze set up for 15 or 30 minutes before slicing and serving. Leftover cake will keep in an airtight container in the refrigerator for up to 5 days; let come to room temperature before serving.
Notes
- *You can replace up to 2 tablespoons (about 20g) of the total cocoa powder with black cocoa for color; just do not use all black cocoa or your cake will be dry and bitter.
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