How long should I take to stream in the olive oil?

Honestly, as long as you possibly have the patience for! I take at least 2 minutes (if not more) to slowly beat the olive oil in with the sugar/egg mixture. This is crucial in order to allow the the oil and eggs to properly emulsify, otherwise you could end up with a cake that has a slightly collapsed center. Slow and steady wins the race here.

What is the "ribbon stage" for the batter?

The ribbon stage is the term used for when the beaten egg and sugar mixture turns light and foamy and has grown significantly in volume. When you lift up your beaters or whisk, the batter will fall in "ribbons" that will be visible thick trails on the surface of the batter before melting back in.

When will I know the cake is done?

Use a toothpick to test the cake, once it comes out of the center clean, you're done! Don't bake any longer or you risk a dried out crumbly cake. Let it cool in the pan on a wire rack for at least 15 minutes.

Chocolate Olive Oil Cake - Mia's Kitchen Counter

Description

Simultaneously indulgent and light, you might have trouble only having one slice of this chocolate olive oil cake.

Ingredients

Scale

3/4 cup + 1 tablespoon (162 grams) extra virgin olive oil (plus more for the pan)
3/4 cup (148 grams) granulated sugar (plus more for the pan)
1 cup (120 grams) all-purpose flour
1/2 cup (42 grams) cocoa powder (plus more for dusting)
1/4 cup (24 grams) almond flour
1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
1 tablespoon vanilla extract

Instructions

Preheat the oven to 400ºF.
Grease a 9-inch springform cake pan with olive oil. Place a round of parchment paper in the center and lightly coat again with olive oil. Sprinkle the bottom and sides of the pan generously with sugar.
In a medium sized bowl, combine the flour, cocoa powder, almond flour, baking soda, baking powder, and salt.
In a separate large bowl, beat the eggs and sugar until you’ve reached the ribbon stage (3-5 minutes).
Slowly stream in the olive oil a few tablespoons at a time until well incorporated (over the course of a couple minutes).
Add the vanilla and beat until incorporated.
Add the dry ingredients and fold until combined.
Pour the batter into the prepared cake pan and smooth the surface. Sprinkle the top lightly with more sugar.
Place in the oven and immediately decrease the heat to 350ºF. Bake for 25-30 minutes until a toothpick comes out of the center clean.
Let cool in the pan for 15 minutes on a wire rack and garnish with a dusting of cocoa powder if desired.

Notes

Stream in the olive oil as slowly as possible into the batter while beating. Make sure it is well mixed before continuing.
Remove from the oven as soon as a toothpick comes out clean to avoid a dry cake.
Store wrapped well in plastic wrap to ensure the cake doesn’t dry out.

Keywords: chocolate, olive oil, cake