The first time I ever had an olive oil cake, or for that matter olive oil was in Mama Jeanette’s kitchen. She asked me what I wanted for dessert and I said a chocolate cake, she laughed and said “sonny boy, Mama Jeanette has just the cake for you!” When saw her add the olive oil, I tried to imagine how I would ever be able to eat that cake…..sigh……but after my first bite, my doubts vanished and I ate half the cake that night.
It’s been too many years since I have had an olive oil cake, I didn’t have Mama Jeanette’s recipe so I just did my best to stay true to the wacky cake recipe, while making the changes necessary for this wonderfully moist and delicious cake. I did take some liberties with the recipe, we are supposed to change three things about it, one was to mix it in one bowl, instead of the cake pan, and I did add a marscapone filling and a mocha glaze, but the recipe for the most part remained in tact.
The cake was excellent, as good as I remembered, and the mocha glaze was incredible, although a bit too thin for my tastes. The only disappointment was the marscapone cream, it just didn’t thrill me, I think a simple whipped cream would have been better.
I do hope you give this cake a try, I promise it will be love at first bite!
- 3 Cups All Purpose Flour
- 2 cups sugar
- 6 tablespoons cocoa
- 2 teaspoons baking soda
- ½ teaspoon salt
- ¾ cup Extra Virgin Olive Oil
- 2 tablespoons white vinegar
- 1 tablespoon vanilla extract
- 2 cups cold water
- 1 cup mascarpone (or cream cheese)
- 1 cup heavy cream
- ½ Cup Greek Yogurt
- ¼ Cup granulated sugar
- ¼ teaspoon kosher salt
- ½ teaspoon pure vanilla extract
- 2 tablespoons powdered instant espresso
- ¼ cup boiling water
- 1 ½ cups heavy cream
- 2 tablespoons light corn syrup
- 2⅔ cups finely chopped dark chocolate
- Preheat the oven to 350ºF.
- Mix the flour, sugar, cocoa, baking soda and salt together in a large bowl.
- With your mixer on low speed beat in the oil, vinegar, vanilla, and water until smooth.
- Pour the mixture into the two 9″ prepared pans, coated with butter and dusted in flour or sugar.
- Bake for 30 minutes or until a cake skewer inserted in the center of the cake comes out clean. Do not over bake the cake. It should be firm to the touch, and a cake skewer inserted in the middle of the cake should come out clean.
- Put the cake pans on cooling racks and cool for 15 to 20 minutes before removing the cakes from the pans to cool completely.
- Allow to cool completely before frosting.
- To make the frosting, combine the mascarpone, cream, Greek yogurt, sugar, salt, and vanilla and beat on medium speed until the mixture becomes thick, about 5 minutes
- stir together the instant espresso and boiling water until smooth. Set aside.
- Combine the cream and the corn syrup in a heavy saucepan and bring to a boil over medium heat.
- Remove the pan from the heat and stir in the espresso.
- Pour the mixture over the chocolate and let sit, covered, for 2 to 3 minutes.
- Stir until the chocolate is completely melted and the sauce is very smooth.
- Keep warm until ready to use, or let cool to room temperature and store in a container with a tight-fitting lid in the refrigerator for up to 2 weeks.
- Reheat chilled sauce over very low heat on the stove top or in the microwave until warm enough to pour easily.
- Frost Between the cake layers and pour a generous amount of the mocha glaze over the top of the cake allowing it to run down the sides.