O’Live A Little’s Delicious Chocolate, Red Wine & Olive Oil Cake
Very easy no electric mixer required!
INGREDIENTS:
2 cups of Sugar
1 3/4 cups all-purpose flour—sifted
3/4 cup unsweetened dark cocoa– sifted (such as Valrohna)
1 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon fine sea salt
1 teaspoon cinnamon (optional)
2 eggs
1 cup buttermilk (can make your own with vinegar or lemon juice and milk)
1 cup red wine
1/2 cup O’Live A Little’s Italian Classic Extra Virgin Olive Oil
1 tablespoon O’Live A Little’s Raspberry Balsamic Vinegar, plus more for drizzle and whipped cream
Powdered Sugar for dusting and fresh raspberries for garnish
Whipped cream for plating/serving.
METHOD OF PREPERATION:
- Heat the oven to 350 degrees F. and lightly grease 1 – 3”X 9” round cake pan
- In one bowl, combine the sugar, and sifted flour, cocoa, baking soda and powder, and salt, and stir to mix well. Add, cinnamon if desired
- In another bowl, add the eggs, buttermilk, wine, olive oil and balsamic, and using a whisk blend well.
- Add the wet ingredients to the dy, and continue to mix till well incorporated . (The batter will be thin)
- Pour the batter into your prepared pan and bake for approx. 50-60 minutes, or until a cake tester inserted into the center comes out clean.
- Cool for 30 minutes, remove from the pan.
- Cool to room temperature, dust with powdered sugar.
- Finish with drizzle of O’Live A Little’s Dark Raspberry Balsamic Vinegar and fresh raspberries.
- OPTIONAL: Top with freshly whipped cream. Whip 1 cup heavy cream with 1 tablespoon sugar and 2 teaspoons O’Live A Little’s Raspberry Dark Balsamic Vinegar till thick and dollop on top of cake slice or put into pastry bag with tip and pipe out.