Chocolate Olive Oil Cake w/ Strawberry Balsamic Buttercream
Instructions:
FOR CAKE:
Preheat oven to 350
Grease pan, line bottom with parchment paper or wax paper. In bowl mix eggs, milk and olive oil together. Pour dry mix in a large bowl, mix well with a whisk, add prepared liquid ingredients and mix with fork until all dry ingredients are incorporated.
pour batter into pan and bake for 55-60 min, or until a toothpick stuck in the center comes out clean.
Cool in pan for 30 minutes, then run knife around edge, release edge of pan, turn on cooling rack, remove pan bottom, turn top up to cool for at least 2 hours.
FOR BUTTERCREAM:
Preheat oven to 375 degrees Fahrenheit and line two rimmed baking sheets with parchment paper.
Gently toss the strawberries, sugar, and balsamic vinegar together in a large bowl. Divide the strawberries evenly between the prepared baking sheets and roast at 375 for 30-35 minutes, until the strawberries have begun to caramelize.***
Place baking sheets on top of a wire rack and allow strawberries to cool completely.
Once cooled, place half (one pan) of the strawberries in a blender or food processor, leaving most of the juices on the pan. Pulse until strawberries are pureed. Set aside for the buttercream and reserve the other pan of strawberries to decorate the top of the cake.
Using an electric mixer, beat the butter on medium-high speed until light and fluffy. With the mixer on low, gradually add the powdered sugar (about 1 cup at a time), mixing to incorporate after each addition. Add salt and vanilla bean paste, then mix to combine.
Add the strawberry puree one tablespoon at a time until desired taste, consistency, and color is reached. I used about 6 tablespoons of puree, from well-roasted strawberries (i.e. they were on the drier side - see notes).
YOU WILL NEED:
1 Cup Orange Olive Oil
parchment paper
3 large eggs
1 1/4 cup milk
9 or 10 inch springform pan
6 cups sliced strawberries
1/4 cup light brown sugar
6 tablespoons Strawberry Balsamic Vinegar
1 1/2 cups unsalted butter, softened (3 sticks)
5 cups powdered sugar
1 pinch salt
3/4 teaspoon vanilla bean paste
5-6 tablespoons strawberry puree (from the balsamic roasted strawberries, above)
Both sour and tart, our Strawberry Balsamic Vinegar is the very embodiment of ripe, juicy strawberries and rich, smooth aged balsamic. Use in marinades, dressings, with spinach salad, on cheese plates, to glaze poultry or meat, or over thick yogurt or premium vanilla ice cream.
Our Sweet Valencia Orange Olive Oil is produced by infusing natural 100% pure Valencia Orange essential oil with the fresh, early harvest, UP certified extra virgin olive oil. This is a great oil to use in baked goods and pairs great with chocolate confections. The oil is exceedingly versatile and can be used on fish, pork, chicken, salads and much more. It is fabulous in vinaigrettes, marinades, or simply dressing up a salad or vegetables.
Pairs beautifully with the Dark Chocolate Balsamic, Cranberry Pear Balsamic, Strawberry Balsamic, Raspberry Balsamic, and Pomegranate Balsamic.
Looking for the best, moist chocolate cake? Look no further! This easy, no mixer required cake, is THE ONE! Just add your favorite evoo olive oil, milk, and eggs and bake in a spring form pan. Dust with powdered sugar and you have a moist chocolate cake ready for some ice cream, whipped cream or just your fork!! They say chocolate is good for your mood and olive oil is good for your health, so this cake must be the perfect combination for a happy healthy life...not really, but it is delicious and easy!! Hand crafted in small batches in Ailey, GA. Made to order - 1 year shelf life.