Servings: eight to ten.
Full of rich, deeply chocolate flavor, you’d never guess it’s the olive oil that gives this cake such moistness and character. You can use a stencil design to dust the cake with confectioners’ sugar, or if you have a favorite chocolate frosting, feel free to use it here. Be sure your 8-inch cake pan is at least 2 inches high; the batter almost fills it. The cake keeps at room temperature for up to four days, but it will disappear much sooner than that.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
This dense and moist cake was amazing! The recipe was straightforward and super easy to follow. The sweetness of the powdered sugar is perfectly balanced with the cocoa powder.
This is a good cake, with a strong chocolate flavors. My only recommendations are two, reduce the sugar to 1 1/4 cup, since the first time I made it it was a little too sweet. Don't use more than 6 tablespoons of water, because this causes the final cake to deflate.
This is a delightful cake ... easy to make. It needs no icing. Try using an orange flavored olive oil for a subtle flavor boost.
Experience the rich history of the mountainous Taos region of New Mexico as Moveable Feast with Fine Cooking gets a taste of its incredible ingredients. Host Curtis Stone meets Christopher…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?