Saturday, March 29, 2014

Olive Oil Chocolate Cake

After a full day of adventuring, our 10-year-old informed us that we had to have a cake for our anniversary. Jake just looked at me and shrugged. So, I looked at what I had brought with us to the cabin in the snow and made this dessert. Thanks to Bob's Red Mill for the Whole Wheat Pastry Flour; they sent me a complimentary bag for participating in an upcoming brunch event - #BrunchWeek! I loved it and will definitely be using it more often.

Taskmaster Dyn was pleased. Fourteen years. Happy anniversary, my Love.

  • 2 C organic coconut sugar
  • 1¾ C Bob’s Red Mill whole wheat pastry flour
  • ¾ C unsweetened cocoa powder
  • 1 ½ t baking soda
  • 1 ½ t baking powder
  • 1 t fleur de sel
  • 2 eggs
  • 1 C organic milk
  • ½ C olive oil
  • 2 T red wine
  • 1 C boiling water
  • 1 C chocolate chunks
Preheat oven to 350 degrees F. Line baking dish with parchment paper and butter. I used two 8” round pans.

In a large mixing bowl, stir together coconut sugar, whole wheat pastry flour, cocoa powder, baking powder, baking soda, and salt. Whisk in the eggs, milk, olive oil, and wine. Whisk till smooth and slightly aerated.  Stir in the boiling water.

Pour the batter into the prepared pans. Bake for 40-45 minutes in the preheated oven until a toothpick inserted comes out clean. Cool for 10 minutes in the pan before inverting and cooling completely.

To assemble a layered cake, trim the layers evening. I frosted mine with an Easy Chocolate Frosting.

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