Searching for the ultimate indulgence in moist chocolate cake? Your quest ends here! Say hello to the unparalleled delight of our effortless, no-mixer-needed creation – truly THE cake you've been yearning for! Crafting this culinary masterpiece is a breeze. Just infuse your preferred extra-virgin olive oil, milk, and eggs into the mix, then let the magic unfold in a springform pan. Once baked to perfection, a light dusting of powdered sugar elevates this moist chocolate cake to pure decadence, ready to be paired with ice cream, whipped cream, or simply dusted with powdered sugar.
They say that chocolate has the power to uplift your spirits, while olive oil bestows its healthful benefits. While we can't promise a life of perpetual happiness and health, we can assure you of the unparalleled deliciousness and ease of this cake. Embark on a journey of taste and texture that's as delightful as it is uncomplicated!
Net Wt. 13oz (369g)
INGREDIENTS: Bleached wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid, salt, sodium bicarbonate, sodium aluminum phosphate, calcium sulphate), sugar, cocoa, almond powder (dextrose, oil of bitter almond).
Contains: Wheat, Tree Nuts.
1 cup olive oil
3 large eggs
1 1/4 cups milk
9- or 10-inch springform pan
Preheat oven to 350°F
Grease pan, line bottom with parchment paper.
In a large bowl mix eggs, milk, and olive oil together.
Pour dry mix contents into prepared liquid ingredients and mix with whisk or 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 30 min, 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.
When cooled, dust with powdered sugar for decoration. Slice and enjoy with ice cream or your favorite fruit with cream.
Cake is even better the next day.
The cake will taste like the olive oil you choose, so pick one you love!