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I love a good olive oil cake and was delighted to try this chocolate version, but mine didn’t quite pan out (no pun intended). Despite all the chocolate you can still taste the olive oil (our apartment smelled like popcorn, not chocolate, when the cake was baking) and the glaze never came together – it was more like a stiff frosting.
Chocolate Olive Oil Cake Servings: 8 to 12 Time:45 minutes Print The cake base is vegan and makes for an excellent layer cake. The glaze is vegan if you use dairy-free chocolate chips. I made it with water, not coffee, and can promise you it’s still full of flavor.
Despite all the chocolate you can still taste the olive oil (our apartment smelled like popcorn, not chocolate, when the cake was baking) and the glaze never came together – it was more like a stiff frosting. I used 1 1/2 tsp baking soda and baked the cake for 45 min – it’s certaunly moist!
A grown-up chocolate cake, this olive oil stir-together batter has sophisticated cocoa notes complemented by a deep, dark ganache frosting. Preheat oven to 350°F (180°C).
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