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Mexico produces a small amount of olive oil, including some specialty, high end olive oils. This chocolate cake marries Mexican hot chocolate with the goodness of extra virgin olive oil.
The Cake 🎥
YOU WILL NEED
CHOCOLATE CAKE MIX
WET INGREDIENTS
4 large eggs (about 252g, weighed with shell)
¾ cup mild extra-virgin olive oil (150g)
½ cup hot, brewed coffee or water (120g)
Spicy Mexican dark chocolate, grated (1.3oz, 40g)
⅓ cup milk (80g)
½ teaspoon chili powder
INSTRUCTIONS
- Preheat oven to 325°F. Grease two round 8-inch baking pans and line them with parchment paper.
- Pour hot coffee/water over the grated, spicy Mexican dark chocolate (or semi-sweet chocolate and 2 teaspoons ground cinnamon). Stir until well blended. Set aside.
- Beat eggs at high speed for 3-5 minutes until light and fluffy. With the mixer still running, gradually add the olive oil in a thin drizzle and beat until thick and creamy.
- Add the hot chocolate-coffee blend, milk, chili powder and the chocolate cake mix. Beat on low speed for one to two minutes until well combined.
- Divide the batter evenly between the two prepared pans and bake for 30-35 minutes until toothpick inserted in center comes out clean or with a few moist crumbs. Cool in baking pans for 5-10 minutes before unmolding.
The Cream
YOU WILL NEED
INGREDIENTS
2 cups cold heavy cream (480g)
¾ cup powdered sugar (85g)
2 teaspoons ground cinnamon
¾ teaspoon chili powder
INSTRUCTIONS
- Beat the ingredients on medium speed until thick and creamy.
- Allow cakes to cool completely before frosting.
- Use half of the whipped cream to sandwich the cakes together, then top with the remaining whipped cream. Decorate with shaved dark chocolate.