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 is excellent make it all the time. Instead of boiling water I use espresso coffee. Sometimes make 2 and freeze one. Usually top with chocolate ganache.
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.
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