| Double Chocolate Olive Oil Cake |
Recipe type: Desserts
Author:
This cake is a family favorite. My wife bakes this decadent cake for every birthday.
Ingredients
- Grease two 9 in. round cake pans. Preheat oven to 350 degrees. In bowl, mix the following dry ingredients together:
- 1 ¾ cups all-purpose flour
- 2 cups sugar
- cup sifted cocoa
- 1 ½ tsp. baking powder
- 1 ½ tsp. baking soda
- 1 tsp. salt
- Add:
- 2 eggs
- 2 tsp. vanilla
- cup Queen Creek Olive Mill Chocolate Olive Oil
- 1 cup whole milk (beat ingredients at medium until fairly well-mixed)
- As soon as milk is mixed in, immediately add 1 cup boiling water
- Continue to beat at low speed or by hand. Mixture should be runny, but uniform. Divide between the two pans (each 2/3 full). Bake for 40 min. at 350 degrees on the middle rack. DO NOT OPEN OVEN DOOR UNTIL CAKE IS DONE.
- ICING (Enough for one cake and decorating)
- Using food processor, combine:
- 1 ½ cups butter at room temperature
- 3 cups icing sugar
- 2 cups cocoa (unsweetened)
- NOTE: Pulse a few seconds, but do NOT over beat. Ingredients should still be chunky)
- Add:
- 6 tbsp. hot coffee or espresso
- 6 tbsp. whole milk
- 2 tsp. vanilla
Instructions
- Mix well. Stop part way through and scrape down the sides with a spatula. If runny, some additional icing sugar may be added.