This recipe is dedicated to Chuck who never met a piece of chocolate he didn't like. You can double this and make a two-layer cake if you use cake pans and reduce cooking time. BL
Yield: 1 loaf
Ingredients for cake:
Approximately 1 tsp Flying Olive Butter Extra Virgin Olive Oil for buttering pans
½ cup plus 1 tsp Hershey's Dutch Processed Special Dark Chocolate Cocoa Powder
1 ½ cups flour
¾ cup granulated sugar
½ cup brown sugar, packed
1 tsp baking soda
¼ tsp salt
1 cup whole milk or soy milk
½ cup Flying Olive mild EVOO of Choice such as Hojiblanca, Cobrancosa, or Galega
1 large egg
1 Tbsp Flying Olive Espresso Balsamic Vinegar or Dark Chocolate Balsamic Vinegar
¾ tsp vanilla extract
Ingredients for topping:
You can use powdered sugar, whipped cream, ice cream, chocolate shavings, frosting or whatever you desire. Here's a simple topping I like:
1 cup Cool Whip or Whipped Cream
4 tsp Hershey's Dutch Processed Special Dark Chocolate Cocoa Powder
4 tsp Flying Olive Espresso, Raspberry, or Strawberry, or Flying Olive dark Balsamic Vinegar of your choice
2 tsp granulated sugar
Strawberries, raspberries, or fruit of choice
1. Preheat oven to 350°. Butter 1 loaf pan with Flying Olive Butter EVOO. Line the bottom with parchment paper cut to fit. Butter paper, and then dust each pan with 1/2 Tbsp of cocoa.
2. Sift the flour and the remaining cocoa together into a bowl. Add the sugars, soda, and salt to another bowl to blend. In a separate bowl, whisk together milk or soy milk, Flying Olive EVOO, egg, Flying Olive Espresso Balsamic Vinegar or Dark Chocolate Balsamic Vinegar, and vanilla. Whisk until smooth. Slowly add the wet ingredients to the dry while mixing on medium speed.
3. After about 2 minutes of mixing, pour the batter into prepared pan.
4. Bake about 55-60 minutes until a toothpick inserted comes out clean.
5. Cool cake in the pan for at least 30 minutes. Loosen cake from pan and gently lift it out. Discard parchment paper. Place cake onto rack and cool completely. Frost or use the topping of your choice.
Submitted by Barb L.