This is a simple, chocolate olive oil cake. The olive oil contributes a pleasant fruity flavor while keeping the cake moister for longer than butter ever could. Make sure your olive oil tastes delicious and fresh. If you wouldn’t eat it on a salad, it won’t be good in your cake. You can dress up this cake or dress down for an extra treat during the week. Add your favorite whip cream topping or even a scoop of ice cream. #oliveoilcake #Cake #cakerecipes #chocolatecake
1 cup all purpose flour
1/2 cup unsweetened dark dutch chocolate powder
2 teaspoons baking powder
1/8 tsp salt
3/4 cup sugar
3/4 cup of buttermilk ( greek yogurt is okay)
3 large eggs
1 teaspoon vanilla paste or extract
1/2 cup extra virgin olive oil
3/4 cup chocolate chips or chopped
Preheat oven to 350ºF. Grease a 9-inch round baking pan, and line the bottom with a cut-out round of parchment paper.
In a medium bowl whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
In a large bowl, mix the sugar, yogurt, eggs, vanilla, and olive oil together until combined.
In batches, mix the flour mixture into the yogurt mixture and gently stir until combined. Fold in the chocolate chips, and then pour the cake batter into the prepared pan.
Bake for 40 to 45 minutes or until a toothpick inserted into the center comes out clean.
Cool the cake in the pan for 15 minutes in a rack; then gently run a knife along the side of the cake. Carefully invert the cake onto a plate and then invert again onto a cooling rack to cool completely.