Chocolate Oil Cake Recipes

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CHOCOLATE OIL CAKE



Chocolate Oil Cake image

No butter, just oil in this recipe that delivers a rich, chewy, and chocolate-y cake in about an hour.

Provided by Kristi Demanette

Categories     Desserts     Cakes     Chocolate Cake Recipes

Yield 24

Number Of Ingredients 9

2 cups white sugar
3 cups all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
½ cup unsweetened cocoa powder
2 cups water
1 cup vegetable oil
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, mix sugar, flour, baking soda, salt and cocoa.
  • Add water, vegetable oil, vinegar, and vanilla. Beat by hand until smooth.
  • Pour into a 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 40 minutes, or until toothpick inserted into center of cake comes out clean.

Nutrition Facts : Calories 207.1 calories, Carbohydrate 29.6 g, Fat 9.6 g, Fiber 1 g, Protein 2 g, SaturatedFat 1.4 g, Sodium 154.6 mg, Sugar 16.7 g

CHOCOLATE OLIVE OIL CAKE



Chocolate Olive Oil Cake image

This tender chocolate cake has a deep cocoa flavor that's intensified by the slight bitterness of olive oil. Cinnamon adds a touch of spice here, and the Earl Grey tea, a mellow citrus perfume. Feel free to play around with the hot liquid used to dissolve the cocoa powder: Coffee, red wine, orange juice or any other flavorful tea will add their own notes to the cake, while water will let the chocolate shine on its own. Serve this as is, or with a dollop of whipped cream or some ice cream on top.

Provided by Melissa Clark

Time 50m

Yield 8 servings

Number Of Ingredients 10

3/4 cup/177 milliliters extra-virgin olive oil, plus more for greasing the pan
1/2 cup/118 milliliters Earl Grey tea, or use coffee, dry red wine, orange juice or water
1/2 cup/50 grams Dutch-processed cocoa powder
1/2 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
1 cup/200 grams granulated sugar
3 large eggs, at room temperature
2 teaspoons vanilla extract
1 cup plus 2 tablespoons/135 grams all-purpose flour
1/2 teaspoon baking soda

Steps:

  • Heat the oven to 325 degrees. Grease a 9-inch round pan and line the bottom with parchment paper.
  • In a medium saucepan over high heat, bring tea or other liquid to a simmer, then turn off heat. Whisk in cocoa, cinnamon and salt until smooth, then set aside to cool.
  • In the bowl of an electric mixer fitted with the paddle attachment, combine sugar, olive oil, eggs and vanilla. Beat for about 3 minutes. Reduce speed and pour in cocoa mixture, scraping down the sides of the bowl. Gradually beat in flour and baking soda until just incorporated.
  • Scrape batter into prepared pan and bake until the sides are set but it's still slightly damp in the center, 35 to 45 minutes. A cake tester should come up clean but with a few sticky chocolate crumbs clinging to it. Transfer cake pan to a wire rack and let cake cool completely in pan.

CHOCOLATE OLIVE OIL CAKE



Chocolate Olive Oil Cake image

Although I first came up with this recipe because I had someone coming for supper who-genuinely-couldn't eat wheat or dairy, it is so meltingly good, I now make it all the time for those whose life and diet are not so unfairly constrained, myself included. It is slightly heavier with the almonds-though not in a bad way-so if you want a lighter crumb, rather than a squidgy interior, and are not making the cake for the gluten-intolerant, then replace the 1 1/2 cups almond meal with 3/4 cup plus 1 tablespoon of all-purpose flour. This has the built-in bonus of making it perhaps more suitable for an everyday cake. Made with the almonds, it has more of dinner-party pudding feel about it and I love it still a bit warm, with some raspberries or some such on the side, as well as a dollop of mascarpone or ice cream.

Provided by Nigella Lawson : Food Network

Categories     dessert

Yield Cuts into 8-12 slices

Number Of Ingredients 11

2/3 cup regular olive oil, plus more for greasing
6 tablespoons good-quality unsweetened cocoa powder, sifted
1/2 cup boiling water
2 teaspoons best vanilla extract
1 1/2 cups almond meal (flour) or 3/4 cup plus 1 tablespoon all-purpose flour
1/2 teaspoon baking soda
pinch salt
1 cup superfine sugar
3 eggs
1 X 9-inch springform
cake pan

Steps:

  • Preheat your oven to 325 degrees F. Grease your springform pan with a little oil and line the base with parchment paper.
  • Measure and sift the cocoa powder into a bowl or pitcher and whisk in the boiling water until you have a smooth, chocolatey, still runny (but only just) paste. Whisk in the vanilla extract, then set aside to cool a little.
  • In another smallish bowl, combine the almond meal (or all-purpose flour) with the baking soda and pinch of salt.
  • Put the sugar, olive oil, and eggs into the bowl of a freestanding mixer with the paddle attachment (or other bowl and whisk arrangement of your choice) and beat together vigorously for about 3 minutes, until you have a pale-primrose, aerated, and thickened cream.
  • Turn the speed down a little and pour in the cocoa mixture, beating as you go, and when all is scraped in, you can slowly tip in the almond meal (or all-purpose flour) mixture.
  • Scrape down, and stir a little with a spatula, then pour this dark, liquid batter into the prepared pan. Bake for 40-45 minutes or until the sides are set and the very center, on top, still looks slightly damp. A cake tester should come up mainly clean but with a few sticky chocolate crumbs clinging to it.
  • Let it cool for 10 minutes on a wire rack, still in its pan, and then ease the sides of the cake with a small metal spatula and spring it out of the pan. Leave to cool completely or eat while still warm with some ice cream, as a dessert.

CHOCOLATE OLIVE OIL CAKE



Chocolate Olive Oil Cake image

This may seem like an odd combination, but trust me - the olive oil adds a special richness to this decadent chocolate cake. This is the cake you want to make when you're looking to impress your foodie friends! The bonus for some is that this cake is also dairy free.

Provided by Diana Moutsopoulos

Categories     Desserts     Chocolate Dessert Recipes     Dark Chocolate

Time 1h40m

Yield 8

Number Of Ingredients 7

3 ½ ounces 70% dark chocolate, chopped
2 eggs
½ cup white sugar
6 tablespoons olive oil
1 cup chopped almonds
½ cup all-purpose flour
1 teaspoon ground cinnamon

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 7-inch baking pan and line with parchment paper.
  • Place chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat.
  • Combine eggs and sugar in a large bowl; beat with an electric mixer until pale. Stir in melted chocolate and olive oil with a spatula until well combined. Combine almonds, flour, and cinnamon in a second bowl and add to chocolate mixture. Stir until well combined. Pour into the prepared baking pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool completely before slicing and serving.

Nutrition Facts : Calories 317.3 calories, Carbohydrate 28.5 g, Cholesterol 41.5 mg, Fat 21.3 g, Fiber 2.6 g, Protein 5.4 g, SaturatedFat 2.9 g, Sodium 16.7 mg, Sugar 19.1 g

FLOURLESS OLIVE OIL CHOCOLATE CAKE



Flourless Olive Oil Chocolate Cake image

The oil in this flourless chocolate olive oil cake creates a rich and savory flavor. Top with ice cream, powdered sugar or anything sweet to balance out the deep chocolaty flavor. -Jenna Barnard, Butternut Bakery

Provided by Taste of Home

Time 50m

Yield 8 servings.

Number Of Ingredients 8

8 ounces bittersweet chocolate, chopped
1/2 cup extra virgin olive oil
1 tablespoon vanilla extract
1-1/2 teaspoons instant espresso powder
5 large eggs, room temperature
1 cup sugar, divided
Confectioners' sugar
Optional: Vanilla ice cream, mixed fresh berries and whipped cream

Steps:

  • Preheat oven to 350°. Coat bottom of a 9-in. springform pan with cooking spray. Top with a sheet of parchment paper; secure springform ring on top and lock in place., In top of a double boiler or a metal bowl over simmering water, stir chocolate and oil until smooth. Remove from heat; stir in vanilla and espresso powder. Set aside. , Beat eggs and 1/2 cup sugar on high speed until eggs are pale; set aside. Beat remaining 1/2 cup sugar into chocolate mixture. Add egg mixture and beat until combined (batter will be thick). Transfer batter to prepared pan. Bake until puffed and set, 25-30 minutes. Let cool 10 minutes before serving. Dust with confectioners' sugar; serve with toppings as desired

Nutrition Facts : Calories 438 calories, Fat 27g fat (9g saturated fat), Cholesterol 140mg cholesterol, Sodium 54mg sodium, Carbohydrate 30g carbohydrate (28g sugars, Fiber 1g fiber), Protein 7g protein.

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