Article: Chocolate Olive Oil Cake
Chocolate Olive Oil Cake
Subtle notes of cardamom and black tea enhance this moist chocolate olive oil cake. A tart and sweet raspberry coulis soaks beautifully into the cake’s crumb, creating an elegant dessert that’s rich in flavor without being overly heavy. Serve with powdered sugar, fresh raspberries, and whipped cream for a truly memorable finish.
Cake Ingredients
- 3/4 cup extra virgin olive oil, plus more for greasing the pan
- 1/2 cup brewed black tea (such as Earl Grey or English Breakfast)
- 1/2 cup cocoa powder
- 1/2 teaspoon Kosher salt
- 1 cup granulated sugar
- 3 eggs, room temperature
- 1 egg yolk, room temperature
- 2 teaspoons vanilla extract
- 1 cup plus 2 tablespoons all-purpose flour
- 1/2 teaspoon cardamom
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
Raspberry Coulis Ingredients
- 3/4 cup sugar
- 3 tablespoons fresh orange juice
- 1 teaspoon orange zest
- 18 oz raspberries, plus more for garnishing if desired
- 1 tablespoon Cointreau liqueur (optional)
Serve the Cake With
- Raspberry coulis
- Dusting of powdered sugar
- Additional fresh raspberries
Directions
- Prepare the raspberry coulis. In a small saucepan over medium heat, combine the sugar, orange juice, orange zest, and raspberries. Stir continuously until the sugar dissolves, the mixture thickens, and the raspberries break down, about 5–8 minutes.
- Place a fine mesh strainer over a medium bowl and pour the warm raspberry mixture through it. Use a spoon or spatula to press the liquid through, leaving the seeds and solids behind. Discard the solids. Stir in the Cointreau if using, then refrigerate the coulis until ready to serve.
- Preheat the oven to 325°F. Grease a 9-inch springform pan and line it with parchment paper.
- In a medium saucepan over medium-high heat, bring the brewed tea to a simmer. Add the cocoa powder and salt, whisking until smooth. Remove from the heat.
- Using a stand mixer on high speed, beat the sugar, eggs, and egg yolk until pale yellow and foamy, about 2 minutes. Reduce the speed and slowly add the vanilla extract and olive oil. Mix in the chocolate-tea mixture until combined.
- In a separate bowl, whisk together the flour, cardamom, baking soda, and baking powder. Gradually add the dry ingredients to the wet mixture, mixing until smooth and scraping down the sides of the bowl as needed.
- Pour the batter into the prepared springform pan and gently tap the pan on the counter to release any air bubbles.
- Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean and the edges begin to pull away from the pan. Cool in the pan for a few minutes, then release from the pan and continue cooling on a wire rack for about 15 minutes.
- Serve dusted with powdered sugar, topped with fresh raspberries, and drizzled generously with raspberry coulis.