Rich Chocolate Olive Oil Cake

Olive oil cakes are wonderfully moist and rich without being too dense – and who doesn’t love a little chocolate cake? Thanks to the grain beverage, this cake also has a delicate mocha like flavor. Served with fresh cream and berries…ah, just lovely.

Servings: 12 Prep Time: 15 minutes Cook Time : 55 minutes

Ingredients

• olive oil and baking cocoa for oiling and dusting the pan

• 1/2 cup cocoa powder the unsweetened stuff

• 1 1/4 Cup organic cane sugar

• 1 tsp vanilla extract

• 1 tsp almond extract

• 1 1/4 cups all purpose, organic flour

• 1/4 tsp salt

• 1/4 tsp baking soda

• 3 large eggs at room temperature

• 1 cup olive oil extra virgin, light

• 1 1/4 cup berries or other fruit

• 1/4 cup dry grain beverage, Roma or Pero works fabulous

Instructions

Position rack in middle of the oven. Preheat oven to 375˚. Generously oil and dust with cocoa powder a 9x2 inch cake round or spring form pan. In large bowl, combine all dry ingredients except sugar, being sure to break up small lumps. In another bowl use a hand or stand mixer to combine olive oil, eggs, sugar and extracts. Beat on medium until the mixture is thick and creamy, about 2 minutes. Gradually add the dry mixture to the wet mixture until just combined. Pour cake batter into prepared pan and bake until a toothpick inserted in the center comes out clean, about 55 minutes. Serve cake with fresh berries and cream.

Recipe Notes

Energetics: Sweet and slightly bitter, this cake influences the Earth element organs of Stomach and Spleen and Fire element organs of Heart and Pericardium.

Primary season: Transition, Late Summer