As always, we give you all of the recipe and none of the fluff.
CAKE
¾ c extra-virgin olive oil
½ c dark chocolate cocoa powder
¾ c boiling water
1 Tbsp. vanilla
1⅓ cups GF Great Value flour*
½ tsp. baking soda
1 tsp. sea salt
1 c sugar
3 eggs room temperature
FROSTING
¼ c dark chocolate cocoa powder
⅓ - ⅔ c heavy whipping cream
¼ c powdered sugar
DIRECTIONS
Preheat the oven to 350°F. Grease 2 standard loaf pans.
Add the cocoa to a bowl and pour in the boiling water; whisking until combined. Add in the vanilla, then set aside.
In another bowl, measure and whisk together the flour, baking soda and salt.
In a stand mixer using the paddle attachment, mix together the olive oil, eggs, and sugar on medium-high speed until brightly colored and fluffy; roughly 2-3 minutes.
Slow the mixer to low speed and pour in the cocoa mixture. Add the flour mixture ⅓ cup at a time while the mixer is running until just combined. Remove the mixing bowl and scrape down sides to make sure the batter is evenly combined.
Equally pour the batter into the two loaf pans. Bake for 25-30 minutes; an inserted knife or toothpick should come out with crumbs on it but not batter. Let the cakes rest in the pans for 15 minutes before removing.
In a bowl, combine powdered sugar, cocoa, and heavy whipping cream. Using a hand-mixer or the whisk head on your standing mixer, whisk the ingredients until smooth and light. If you need more heavy whipping cream, add in 1 Tbsp. intervals; frosting should have the consistency of soft butter. Once your cakes are cooled, top with frosting and enjoy!
*We always use our favorite Gluten Free flour by Great Value at Walmart. We've tried them all to find the best, so you don't have to.
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