Chocolate Olive Oil Cake with Mascarpone Icing

This recipe is an unusual twist to the traditional chocolate cake. The olive oil adds the moist texture and the chocolate hazelnut sauce adds a distinct Italian flavor to this sweet dessert. A great recipe for chocoholics or anyone who loves an easy to bake, delicious cake.

CHOCOLATE OLIVE OIL CAKE

1-1/2 cups cake flour
1 teaspoon baking soda
1/2 cup extra virgin olive oil
1 cup sugar
6 whole eggs, seperate yolks from whites
1/2 cup chocolate hazelnut spread
1/4 cup espresso or strong coffee
cocoa powder for dusting

Preheat oven to 350 degrees.

Butter an 8 inch springform or rectangular baking pan; line with parchment; coat with flour, shaking off excess. {if leaving in the pan, you can omit this step}.

In a large bowl, mix flour, baking soda, and olive oil until well-combined. Set aside.

In the bowl of a stand mixer, combine 1/2 cup of the sugar with the egg yolks until thick and light in color.
Add the coffee and mix until just incorporated. Fold into the flour mixture, adding the chocolate hazelnut spread until combined.




Whip egg whites until stiff, adding remaining sugar one Tablespoon at a time. Gently fold egg whites into the chocolate mixture until just smooth. Some streaks of egg whites may remain but will melt into mixture when baked.
Pour the batter into pan; bake 30 minutes or until a toothpick inserted in the center of cake comes out clean.





MASCARPONE ICING

4 ounces mascarpone cheese
2 cups confectioner's sugar
1/2 cup milk

With an electric mixer or whisk, combine all ingredients until sugar is incorporated and mixture is smooth.


Buon appetito!
copyright 2009 Alisa Barry