View cart “Truffle Infused Olive Oil | Black Truffle | 55 Gallon / 208L” has been added to your cart.
Chocolate Blood Orange Olive Oil Cake with Greek Yogurt Whip Topping Recipe
Chocolate Blood Orange Olive Oil Cake with Greek Yogurt Whip Topping Recipe
Ingredients:
For The Chocolate Olive Oil Cake
- 1 ¼ cup all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- ½ cup plus 2 tablespoons water
- ½ cup natural cocoa powder
- 3 large eggs
- ¾ cup Sonoma Farm Blood Orange Olive Oil
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 1 cup cane sugar
For The Greek Yogurt Whip
- ¾ cup heavy cream
- ⅓ cup plain Greek yogurt
- 3 tablespoons powdered sugar.
Make The Cake:
-
-
Preheat the oven and prepare the cake pan: While the water infuses for 20 minutes, preheat the oven to 325°F. Brush a 9-inch round cake pan with olive oil and line the bottom with parchment paper.
-
Sift flour, baking soda and salt: In a large bowl, sift together flour, baking soda and salt.
-
Combine, hot water and chocolate: In a small pot, add ½ cup + 2 tablespoons of water and bring to a simmer. Remove pot from heat. Whisk in cocoa powder until smooth.
-
Beat eggs, oil, extracts and sugar: In a stand mixer fitted with the paddle attachment, or with a hand mixer, beat together eggs, olive oil, extracts and sugar on medium-high speed until pale yellow and ribbon-y, about 4 minutes.
-
Combine cocoa powder and egg mixtures: Add cocoa powder mixture to egg mixture and beat on medium-low speed until just incorporated, stopping to scrape down the sides and the bottom of the bowl. Add flour mixture and mix until just incorporated.
-
Bake: Pour cake batter into the prepared pan and place on the middle rack of the oven. Bake for 35-40 minutes, rotating the cake from the bottom rack to the top about halfway through the baking time. The cake is done when a tester inserted in the center comes away with only a few damp crumbs clinging to it.
-
-
Cool and unmold the cake: Allow the cake to cool for at least 1 hour on a wire rack. Run a butter knife around the edge of the cooled cake and gently invert onto a plate. Carefully peel parchment paper off the top.
For The Greek Yogurt Whip:
-
Whip the heavy cream: Using a hand mixer or in the bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream, Greek yogurt and powdered sugar on medium to medium high until soft peaks form.
-
Serve: Slice the cake and serve with a dollop of Greek yogurt whip
Sonoma Farm
Feb 2023
Related products
Categories: Blood Orange Olive Oils Recipes, Dessert Recipes, Olive Oil Cake Recipes
Tags: blood, cake, greek, oil, olive, orange, recipe
Be the first to review “Chocolate Blood Orange Olive Oil Cake with Greek Yogurt Whip Topping Recipe” Cancel Reply
You must be logged in to post a review.
Reviews
There are no reviews yet.