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.
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One of my all-time favorites, I make this cake very often. The chocolate flavor is pure and strong, brought out by the almond flavoring. It's freezes (and re-freezes) beautifully when wrapped in plastic and then foil, and stays moist. I serve it dusted with confectioner's sugar and surrounded at the base with halved strawberries. Whipped cream is good too, for a special treat.
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.
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