Olive Oil Cake

Ingredients: 3 cups all-purpose flour, plus more for the pan 2 1/2 cups sugar 1/2 cup natural cocoa powder (not dutch processed) 1/3 cup water 3 tsp baking powder 1/4 tsp salt 1 cup Olive Destination Nocellera Extra Virgin Olive Oil (EVOO) plus a little more for the pan 1 tsp vanilla extract 1/2 tsp ground white pepper 5 cold large eggs 1 cup cold milk powdered sugar (optional topping) Instructions: Adjust rack to lower third of oven and preheat to 350. Oil and flour pans. Whisk 1/2 cup of the sugar, cocoa powder and water together in a medium-sized bowl. In another bowl, sift together flour, baking powder and salt. In a final large bowl, beat remaining two cups of sugar, oil, vanilla and white pepper. Add eggs, one at a time, beating well after each. Continue to beat until mixture is thick and pale, about 3-5 minutes. Add one-third of flour mixture, followed by one-third of milk, then flour again, etc. until the mixture and milk are incorporated. Pour three cups of the batter into the chocolate mixture, and combine. Pour one-third of cake batter into prepared pan, then one-third of the chocolate batter and repeat with remaining batters. Don’t worry about marbling, it happens when baking. Bake for about 1 hour and 10 minutes, until inserted knife comes out clean. Let cake cool for about 15 minutes, invert and serve, maybe topped with powdered sugar. Submitted by C Magyar

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