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Mediterranean Chocolate Olive Oil Cake with Coffee Cream
Ingredients
For the Cake:
1 cup all-purpose flour
1/2 cup cocoa powder
1 tsp baking soda
1/4 tsp salt
3/4 cup brown sugar
1/2 cup extra virgin olive oil
3/4 cup warm water
1 tsp vanilla extract
1 tsp instant espresso powder (optional, enhances chocolate flavor)
1 tbsp balsamic vinegar (adds moisture and Mediterranean depth)
For the Coffee Cream:
1/2 cup heavy cream
1 tsp instant coffee
1 tbsp sugar
1/4 tsp vanilla extract
Instructions
Preheat the Oven
Set your oven to 350°F (175°C). Grease a small baking dish or individual ramekins with olive oil and dust lightly with flour or cocoa powder.
Mix the Dry Ingredients
In a large bowl, whisk together flour, cocoa powder, baking soda, salt, and brown sugar.
Add Wet Ingredients
In another bowl, whisk together olive oil, warm water, vanilla, espresso powder, and balsamic vinegar. Pour this mixture into the dry ingredients and stir just until smooth.
Bake
Pour the batter into your prepared dish or ramekins. Bake for 25–30 minutes (or about 20 minutes if using small ramekins). The cake should be set but still moist in the center.
Prepare the Coffee Cream
In a chilled bowl, beat the heavy cream with sugar, instant coffee, and vanilla extract until soft peaks form.
Serve
Serve the warm chocolate cake with a generous spoonful of coffee cream on top. The heat of the cake will slightly melt the cream, creating a rich, velvety sauce.
Serving Tip
For an extra Mediterranean flair, drizzle a touch of olive oil and sprinkle sea salt flakes on top before serving. You can also serve it with a small shot of espresso or Turkish coffee.
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