Chocolate Olive Oil Cake (Torta Al Cioccolata di Olio di Oliva)

By Hklbrries

Even cakes taste better made with olive oil, and this super chocolate, dense cake is so moist that it keeps well for a week, in the refrigerator, but I can say with certainty that it will never last that long; as an alternative the batter can be poured into cupcake pans for smaller versions. This cake freezes well too.

Note: You may use either regular or all-purpose flour or cake flour in this recipe; both will give great results. For the icing, use either the cream cheese or an equal amount of Marscapone cheese for an even richer frosting.

Ingredients

• Cake:
• 3 cups unbleached all-purpose flour
• 2 cups sugar
• 6 tbsp cocoa (Perugina, if available)
• 2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup Colavita extra-virgin olive oil
• 2 tbsp white vinegar
• 1 tbsp vanilla extract
• 2 cups cold water
• Frosting:
• 2 (8 ounce) packages Philadelphia Light Cream Cheese, at room temperature
• 3 1/2 to 4 cups confectioners' sugar
• 1/4 tsp cinnamon oil or 1 tbsp almond extract
• Crystallized white sugar for sprinkling on top

Details

Adapted from ciaoitalia.com

Preparation

Step 1

Butter and flour two 9-inch cake pans and set aside.

Preheat the oven to 350 F.

Mix the flour, sugar, cocoa, baking soda and salt together in a large bowl. With a hand mixer on low speed beat in the oil, vinegar, vanilla, and water until smooth. Pour the mixture into the prepared pans.

Bake for 30 minutes or until a cake skewer inserted in the center of the cake comes out clean. Do not overbake the cake. If should be firm to the touch, and a cake skewer inserted in the middle of the cake should come out clean.

Put the cake pans on cooling racks and cool for 15 to 20 minutes before removing the cakes from the pans to cool completely. Frost when cool.

Frosting: Beat the cream cheese ina bowl until smooth; gradually add in enough of the sugar to make a smooth frosting that is not runny. Stir in the cinnamon oil or the almond extract.

Frost the cake layers and sprinkle the crystallized sugar over the top. Or if you are making cupcakes, frost them and sprinkle the tops with sugar.

Cut the cake into wedges and serve.