No-fuss Chocolate Olive Oil Cake

5 hours ago 9

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MANILA, Philippines — You have always cooked with olive oil and drizzled the extra virgin variant on fresh green salads, but you have never baked with it.

You’ve always believed in the delicious result that using butter achieves, both in your baked products and in the healthy savory dishes that you cook, and you are right. Except that, despite the common practice of using butter when baking cakes, you can actually use olive oil as a lighter and more beneficial substitute for butter.

Ask Chef Jill Sandique, easily one of the metro’s most talented pastry chefs, and she will tell you how good a cake baked with olive oil is. She has done so many times in the past, and she has done it again with this Innobake Chocolate Olive Oil Cake.

It is a dessert that brings back so many wonderful memories for the talented chef, who has always loved baking since she was a child. Back then (and up to now), she looked forward to family gatherings because, as she put it, “I knew that the best desserts were to be served — Dark Chocolate Cake, Sans Rival, Brazo de Mercedes, Natilla, Crème Española, Lychee Gelatin, and a lot more. Those were indeed the desserts of yesteryears.”

Now that we’re in the digital age, she still draws wonderful memories from her childhood by baking cakes, such as this Innobake Chocolate Olive Oil Cake.

“I’d like to share a recipe that’s close to my heart. It’s easy, no-fuss, and outright delicious, and it brings back so many wonderful memories,” the chef said.

Happy baking!

Innobake Chocolate Olive Oil Cake

Ingredients:

1/4 cup Vermuyten Topping Royale

1/4 cup fresh or full cream milk

1 1/2 tsps. vinegar

3/4 cup + 2 cups all-purpose flour

1 cup granulated sugar

1/4 cup + 3 tbsps. Innobake Premium Cocoa

1 tsp. baking soda

1/2 tsp. baking powder

1/4 tsp. salt

1/2 cup Beaoliva Olive Oil

1 large egg

1 tsp. vanilla extract

2 tsps. instant coffee, dissolved in 1/2 cup hot water

For the chocolate frosting:

90 grams Patissier 61% Artisan Dark Couverture

100 grams unsalted butter

1 tsp. vanilla extract

1/2 cup confectioners’ sugar, sifted

1 tsp. instant coffee, dissolved in 2-3 tsps. rum or brandy (or water)

Procedure:

1. Preheat oven to 350ºF. Grease, line, grease, then flour an 8-inch round layer pan. Set aside briefly.

2. In a non-reactive container, combine Vermuyten Topping Royale, fresh or full cream milk and vinegar. Stir then set aside for at least 5 minutes.

3. For the cake, sift together flour, granulated sugar, Innobake Premium Cocoa and the remaining dry ingredients into a mixing bowl. Add Beaoliva Olive Oil, egg and vanilla extract. Mix well, then stir in hot coffee. Pour into prepared pan and bake for 35 to 40 minutes, or until a toothpick inserted into the middle of the cake comes out clean. Remove cake from the oven and cool on a rack for 10 to 15 minutes. Unmold the cake from the pan and cool completely.

4. For the frosting, melt Patissier 61% Artisan Dark Couverture in a double boiler or microwave oven. Set aside to cool slightly. In a mixer bowl, combine butter and vanilla, and beat until light. Add confectioners’ sugar and mix for another 2 minutes. Stir in dissolved coffee and melted chocolate. Blend well.

5. To assemble, put the chocolate cake on a serving platter. Spread the chocolate frosting on the top and sides of the cake. Chill for at least 2 hours, then serve.

Yield: One 8-inch cake.

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