Chocolate Olive Oil Cake

Indulge in the decadent world of Chocolate Olive Oil Cake, a dessert fit for royalty. This exquisite treat combines the richness of chocolate with the smoothness of olive oil, resulting in a moist and flavorful cake that will leave you craving for more. Topped with a delightful mixture of chopped strawberries, raspberry jam, and fresh mint, this dessert is a symphony of flavors that will tantalize your taste buds. To elevate the experience even further, a dollop of Greek yogurt whipped cream is generously added on top, adding a creamy and tangy contrast to the sweet cake. Get ready to embark on a culinary journey like no other with this sophisticated and easy-to-make dessert.

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So moist

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Cake Batter

In the mixing bowl, gather together the eggs, oil, sugar, vanilla and almond extract. Beat on high speed for 5 minutes until light and fluffy. Meanwhile, sift together flour, baking soda and cocoa powder. Add hot water to the egg-oil-sugar mixture, and then add the sifted powders. Mix until homogenized, and fill up prepared pan.

Baking

Preheat fan oven to 300ºF/150ºC. Bake cake for about an hour. Insert the blade into the center of the cake. If the knife comes out clean, the cake is done. Cool off cake for 10 minutes and de-mold. Leave cake overnight at room temperature.

Strawberry Mixture

Wash strawberries and hull them with the tip of your pairing knife. Slice and chop into small cubes. Season chopped strawberries with raspberry spread and minced mint. Add a drizzle of olive oil; set aside.

Greek Yogurt Whipped Cream

Beat all ingredients together until soft peaks.

Montage

Slice off cake top and divide into 10 or 12 portions. Garnish bottom cakes with a tablespoon of strawberry mixture and Creek yogurt chantilly. Cover with cake tops and repeat. Add a drizzle of olive and reduced balsamic vinegar if desired. Enjoy!

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