I’ve been wanting something intensely chocolate lately, and not too sweet. I hadn’t made an olive oil cake in over a year, and I really do enjoy them.
I found this recipe from The Baking Bird, and while I actually normally have almond milk in the house, I didn’t this week. I guess this is my omnivore version of this cake. I also upped the chocolate and cut back on the sugar. I swapped out the vegetable oil for olive, and used buttermilk.
This cake is dark as pitch (dark enough that my phone had problems grabbing a photo), rich, and not sweet. Mid wants it-but only as a vehicle with which to eat ice cream. As with my triple chocolate muffins, if this sounds a little too intense for your tastes, cut the chocolate back to 3/4 of a cup and use a lighter chocolate.
Chocolate Loaf Cake
1 cup buttermilk
1/2 cup olive oil
1 cup white sugar
1 1/2 cup flour
1 tea vanilla
1 tea blackstrap molasses
1 cup dark chocolate baking cocoa
1/2 tea baking soda
1/4 tea salt
Preheat oven to 350. Line a loaf pan with parchment paper, or grease well.
In a mixer bowl, add flour, cocoa, salt, and soda. Mix well, then add sugar, molasses, vanilla, egg, milk, and oil. Mix until well blended, but be careful not to overbeat.
Bake for 55-60 minutes. Let cool in pan for 10-15 minutes then finish cooling out of the pan.
How are you coming on your socks? This week has been a string of odd encounters via the metro, so I didn’t get a lot of time in on the body.