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.
This cake was good but nothing special . It's not overly sweet or rich. I would make it again because it was so easy . Instead of the confectioners sugar topping I bammed it up with a chocolate ganache and drizzled a little white confectioners sugar icing to create a "chevron" cake.
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.
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?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.