Chocolate Olive Oil Cake is incredibly moist. This elegant and easy to make dessert is served with a refreshing concoction of chopped strawberries, raspberry jam and mint. A dollop of Greek yogurt whipped cream is then added on top creating a perfectly balanced cake. This cake is rather served individually on plates. Make the cake a day ahead.
Prepare a ≈9-inch/23 cm diameter cake pan or cake ring greased and line with parchment.
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 the powders. Mix until homogenized. Hot water added to cake batter has the additional advantage of creating an incredibly smooth texture and very moist crumb. Fill up the prepared pan and bake.
Preheat oven to 325ºF/165ºC. 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 un-mold. Leave chocolate cake at room temperature overnight prior to cut.
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.
Beat all ingredients together to soft peaks.. Note that since yogurt is added to the heavy cream, it won't produce a Chantilly like texture but rather will remain quite soft.
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!