Olive Oil Cake with Chocolate Recipe

One of the very first cakes that I learned to bake was an olive oil cake. One of the things I’ve always enjoyed with olive oil cakes (besides their flavor) is their moistness. I’m not a fan of overly-dry cakes and using olive oil helps to keep them moist and flavorful.

Olive Oil Cake with Chocolate Recipe

½ cup Gaea’s Kalamata D.O.P. Greek Extra Virgin Olive Oil
½ cup. cream
½ cup confectioner’s sugar
2 large eggs
1 tbsp rum
1 cup Flour
1 tsp. baking powder
3 ½ ounce. Valhrona chocolate flakes

In a large bowl, mix together the olive oil, cream, sugar, eggs and rum. Sift together the flour and baking powder and add it to the mixture. Mix well. Add the chocolate flakes and mix. Oil a 10-inch round baking pan and sprinkle the bottom and sides with sugar. Bake in a preheated oven at 356ºF for 5 minutes; reduce oven temperature to 302ºF and continue baking for 1 ½ hours. Remove from the oven and allow cooling.