BLOGS,Late Summer/transition recipes,Recipes |
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.
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.
Energetics: Sweet and slightly bitter, this cake influences the Earth element organs of Stomach and Spleen and Fire element organs of Heart and Pericardium.