{"id":3261,"date":"2022-04-10T10:30:00","date_gmt":"2022-04-10T14:30:00","guid":{"rendered":"https:\/\/thesaltedpotato.com\/?p=3261"},"modified":"2023-09-17T16:49:48","modified_gmt":"2023-09-17T20:49:48","slug":"chocolate-olive-oil-cake-with-buttermilk-whipped-cream","status":"publish","type":"post","link":"https:\/\/thesaltedpotato.com\/chocolate-olive-oil-cake-with-buttermilk-whipped-cream\/","title":{"rendered":"Chocolate Olive Oil Cake with Buttermilk Whipped Cream"},"content":{"rendered":"

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Olive Oil and Chocolate? Oh, Yes.<\/h2>\n

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I have a particular fondness for simple single layer cakes. For these types of cakes to be memorable, the cake itself must be good enough to eat all on its own. Any glaze or topping is literally icing on the cake. While I have several recipes I make often, I\u2019ve never hit on a chocolate version that I really love. So, this got me to thinking about one of my favorites, an olive oil cake, and I decided to try my hand at coming up with a chocolate version.<\/p>\n

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First and foremost, I think if you\u2019re going to use olive oil in a cake, then there should be plenty of it. Otherwise, what\u2019s the point, right? This cake contains 1 1\/3 cups of medium flavored olive oil. You don\u2019t want a strongly flavored oil because it can be sharply flavored and would conflict with the chocolate flavor. But you do want one that has enough flavor to contribute to the overall flavor profile. I used the Kirkland organic extra virgin olive oil from Costco. California Ranch extra virgin olive oil would also be a good choice here.<\/p>\n

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The cocoa I used came from King Arthur. It\u2019s called Bensdorp Cocoa and is a Dutch processed cocoa powder with a deep mahogany color. As for other additions, I added a little strong coffee and some Amaretto. These served to round out and enrich the overall flavor.<\/p>\n

\"Slice<\/p>\n

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The texture is not light and fluffy. That\u2019s not what I was going for with this cake. It is dense and moist. The large amount of olive oil gives it a mouth feel which is almost fudge like in the center, while being more cake like near the edges. I thought the deep chocolate flavor would be well served with some tangy lightly sweetened whipped cream and chose to add buttermilk to the heavy cream in order to achieve that flavor.<\/p>\n

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As to the level of difficulty? Two bowls, a whisk, measuring cups and spoons, and a cake pan are all you need to get this in the oven. But I do recommend a hand beater for whipping the cream. I don\u2019t know about you, but it\u2019s never made sense to me why you\u2019d want to whisk cream by hand when a beater gets the job done so quickly and easily.<\/p>\n

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I\u2019ve finally found a chocolate single layer cake I truly love.\u00a0 As my son said, \u201cWell, you know I\u2019m not a particular fan of chocolate cake, but this is one I can fully support.\u201d\u00a0<\/p>\n

<\/p>https:\/\/youtu.be\/MPaAze0vrlY\t\t\n\t\t\t

\n\t\t\t\t\"Chocolate\t\t\t\t
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Chocolate Olive Oil Cake with Buttermilk Whipped Cream<\/h2>\n\t\t\t\t\t\t\tRecipe by Ren\u00e9e Robinson\n\t\t\t\t\t\n\t\t\tServings

10 – 12<\/p>servings\n\t\t\t

One of the best and easiest chocolate cakes you will ever taste. A lot of olive oil is key to the end result. And the
buttermilk whipped cream is the proverbial icing on this cake. <\/p>\n

Keep the screen of your device on<\/p>\n\t\t\t

Ingredients<\/h3>\n \t\t\t

  • 3\/4 cup 3\/4 Dutch processed cocoa powder, sifted<\/p><\/li>

  • 1 1\/2 cups 1 1\/2 plus 2 tablespoons all purpose flour<\/p><\/li>

  • 1 1\/2 teaspoons 1 1\/2 Diamond Crystal kosher salt<\/p><\/li>

  • 2 teaspoons 2 baking powder<\/p><\/li>

  • 1 1\/2 cups 1 1\/2 granulated sugar<\/p><\/li>

  • 1 1\/3 cups 1 1\/3 medium bodied olive oil<\/p><\/li>

  • 1 1\/4 cups 1 1\/4 whole milk, room temperature<\/p><\/li>

  • 3 large 3 eggs, room temperature<\/p><\/li>

  • 1\/4 cup 1\/4 Amaretto<\/p><\/li>

  • 1 tablespoon 1 strong coffee <\/p><\/li>

  • 3 tablespoons 3 water<\/p><\/li>

  • Buttermilk Whipped Cream<\/strong><\/li>

  • 1 cup 1 heavy cream<\/p><\/li>

  • 1\/3 cup 1\/3 buttermilk, full-fat if possible, otherwise use low-fat<\/p><\/li>

  • 3 tablespoons 3 powdered sugar<\/p><\/li>

  • cocoa nibs for sprinkling on top, optional<\/p><\/li><\/ul>\n\t\t\t

    Directions<\/h3>\n\t\t\t
    • Preheat oven to 350 degrees with a rack in the center. Spray a 9″ x 2″ round cake pan with cooking spray. Line the bottom with a round of parchment paper. In a medium bowl, whisk all dry ingredient together (cocoa through sugar). In a large bowl, whisk together remaining cake ingredients. Whisk the dry ingredients into the oil mixture until thoroughly blended. Pour into cake pan and bake for 60 to 70 minutes. The only way to determine if this cake is done is to check it with a toothpick inserted in the center. it should come out with only a few moist crumbs clinging to it. Be careful not to overbake. Start checking it at 55 minutes.<\/li>
    • Cool the cake in the pan for 30 minutes before turning it out onto a rack. Cool to room temperature.<\/li>
    • In a medium bowl, beat the heavy cream, buttermilk, and powdered sugar until it holds soft peaks. Be careful to not over beat. Spread on top of cooled cake and sprinkle with cocoa nibs. Refrigerate cake. It keeps well for several days. <\/li><\/ul>\n\t\n