Chocolate
Vegan Gold Coast Chocolate with Dark Chocolate ...
This vegan cake is a variation of an Italian water cake baked with olive oil and water.
Vegan Gold Coast Chocolate with Dark Chocolate ...
This vegan cake is a variation of an Italian water cake baked with olive oil and water.
Italian Chocolate Mascarpone Ciambellone with N...
Italy has a rich history of baking with olive oil and its dairy products are a fantastic complement. This Chocolate Mascarpone ring cake has a firm crust, but is perfectly...
Italian Chocolate Mascarpone Ciambellone with N...
Italy has a rich history of baking with olive oil and its dairy products are a fantastic complement. This Chocolate Mascarpone ring cake has a firm crust, but is perfectly...
Italian Chocolate Torta Nua with Nutella Cream
This chocolate cake dotted with Nutella pastry cream is truly exceptional.
Italian Chocolate Torta Nua with Nutella Cream
This chocolate cake dotted with Nutella pastry cream is truly exceptional.
Mexican Hot Chocolate with Spicy Whipped Cream
This chocolate cake marries Mexican hot chocolate with the goodness of extra virgin olive oil.
Mexican Hot Chocolate with Spicy Whipped Cream
This chocolate cake marries Mexican hot chocolate with the goodness of extra virgin olive oil.
South American Chocolate with Matcha Cream
This dark chocolate cake is a delicious blend of two quintessential South American flavors - chocolate and matcha tea.
South American Chocolate with Matcha Cream
This dark chocolate cake is a delicious blend of two quintessential South American flavors - chocolate and matcha tea.
Ukrainian Chocolate Cherry
This is a modified version of the Ukrainian “Piana Vyshnia” cake, literally drunk cherry. Top with shaved chocolate and cherries for a show-stopping look!
Ukrainian Chocolate Cherry
This is a modified version of the Ukrainian “Piana Vyshnia” cake, literally drunk cherry. Top with shaved chocolate and cherries for a show-stopping look!
Chocolate Cake How-to Video
Tips & Methods
Baking Tips
- Preheat your oven to 325ºF.
- Grease the recommended pan and line it with parchment paper.
If using a Bundt pan, apply a baking spray made with flour. - For best results, weigh all ingredients and bring them to room temperature.
- Don’t open the oven door until the cake has set, unless the recipe instructs you to do so.
- Your cake is done when it begins to shrink from the sides of the pan, springs back when touched or when a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let your cake cool for 5-10 minutes before taking it out of the pan.
- Cooled plain cakes (without frosting or pastry cream) can be double-wrapped first in cling film, then in aluminum foil and refrigerated for up to a week or frozen for up to 3 months.
To defrost a frozen cake, simply place the wrapped cake in the refrigerator for 24 hours. - Store plain or glazed cakes in an airtight container at room temperature for up to 3 days or up to a week in the refrigerator.
- Store frosted cakes and cakes baked with pastry cream in the refrigerator for up to 3 days.
Olive Oil Cake Method
- Pre-heat your oven to 325ºF.
- Grease the recommended cake pan and line the bottom with parchment paper.
If using a Bundt pan, apply a baking spray made with flour. - In a separate bowl, beat room temperature eggs at high speed for 3-5 minutes, then add mild extra virgin olive oil in a slow, steady drizzle until thick and creamy.
- Add remaining wet ingredients and the cake mix to the egg mixture and mix until combined, stopping to scrape down the bowl. Do not overmix.
- Gently mix stir ins into batter until well combined.
- Scrape batter into prepared pan(s) and sprinkle with toppings.
- Bake immediately following the guidelines in the recipe. Cool in baking pan for 5-10 minutes before unmolding.
- Cool cake completely before frosting.
Vegan Olive Oil Cake Method
- Pre-heat your oven to 325ºF.
- Grease the recommended cake pan and line the bottom with parchment paper.
- Stir all wet ingredients together.
- Place cake mix in a large bowl. Slowly add the liquid blend to the cake mix while mixing with a hand-held whisk until well combined.
- Mix stir ins (nuts, berries, chopped fruit, chocolate chips etc.) into batter until just blended.
- Scrape batter into prepared pan(s) and sprinkle with toppings (e.g. sliced almonds)
- Bake immediately following the guidelines in the recipe.
- Cool in baking pan for about 10 minutes before unmolding.
- Cool cake completely before frosting.
