Tuesday, May 24, 2011
Chocolate Olive Oil Cake - Gluten free
3 Cups Better Batter All Purpose Flour
2 cups sugar
7 tablespoons cocoa
2 teaspoons baking soda
½ teaspoon salt
3/4 cup Extra Virgin Olive Oil
2 tablespoons white vinegar
1 tablespoon vanilla extract
2 cups cold water
Preheat the oven to 350.
In a large mixing bowl sift together the flour, sugar, cocoa, baking soda and salt.
Pour the mixture into two 9″ pans coated with butter and dusted with more gluten free flour.
Bake for 40 minutes or until a toothpick inserted in the center of the cake comes out clean.
Put the cake pans on cooling racks and cool for 15 to 20 minutes before removing the cakes from the pans to cool completely.
In the meantime, prepare the whipped cream filling and the mocha glaze.
For the Whipped Cream
2 cups whipping cream
1 teaspoon pure vanilla extract
3 tablespoons sugar
Combine the whipping cream, vanilla, and sugar.
Beat the mixture until stiff peaks form.
Spread the whipped cream over one of the cakes, then set the other cake on top.
For the Mocha Glaze
2 tablespoons powdered instant espresso
¼ cup boiling water
1 ½ cups heavy cream
2 tablespoons light corn syrup
2 2/3 cups finely chopped dark chocolate
Stir together the instant espresso and boiling water until smooth. Set aside.
heavy saucepan and bring to a boil over medium heat.
Stir until the chocolate is completely melted and the sauce is very smooth.
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