Eggless Chocolate and Olive Oil Cake

I love this cake. I must confess all my boys prefer my Death by Chocolate cake. But this velvety, smooth cake has a special place in my kitchen.

Olive oil is a major ingredient, hence, the name. It has no eggs and it does not need them. It rises graciously and the top gets a glossy texture.
The chocolate flavor is pretty smooth too. The contrast in color and flavor with the cream cheese frosting is simply delicious.
This is the Torta di Cioccolato di Olio di Oliva. I found this recipe in Mary Ann Esposito´s blog Ciao Italia. She calls for Perugina cocoa, but I substituted it with Ghirardelli sweet ground chocolate and cocoa and increased by two tablespoons, the amount of chocolate powder. Because I used sweet chocolate, I reduced the amount of sugar.
The cream cheese frosting reminds me of the flavor of the cream cheese filling of the Viennese Brownies because it has almond extract. I reduced the original amount of confectioners’ sugar and increased the amount of almond extract.
This cake is the perfect dessert for these spring days. Besides that, a cake with no eggs and with olive oil may be a nice conversation topic in your table.
I hope you like this recipe and thank you Mary Ann for sharing!
Chocolate and Olive Oil Cake | Ingredients for 14 portions
3 cups unbleached flour
1 ¾ cups of sugar
8 Tbs. of sweet ground chocolate and cocoa (I used Ghirardelli)
2 Tsp. of baking soda
½ Tsp. of salt
¾ cup of extra virgin olive oil
2 Tbs. of  white vinegar
1 Tbs. of vanilla extract
2 cups of water

Preheat the oven to 350ºF. Grease and flour two 9 by 3 inches baking pans. In a large bowl, mix the flour, sugar, cocoa, baking soda and salt. In another bowl, with an electric mixer on low speed beat the oil, vinegar, vanilla, and water until smooth. Add the dry ingredients to the olive oil mixture. Pour the batter into the prepared pans. Bake for 30 minutes or until a toothpick inserted into the center of the cakes comes out clean. Transfer the pans to two wire racks and let them cool for 20 minutes. Unmold the cakes and let them completely cool down before frosting.
Cream Cheese Frosting
2 8-ounce packages cream cheese, at room temperature
3 cups confectioners’ sugar
1 ½ tablespoon almond extract

In a bowl, with an electric mixer, beat the cream cheese with the almond extract, until light and fluffy. Gradually add the sugar, beating well until it gets the desired consistency. Frost the top of one cake. Put the other cake on top. Frost sides and top. Refrigerate at least one hour before serving.

To print the recipe click here.

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