Yocheved’s Gevaldig Chocolate Cake 🍫
Cook Time: 1 hour
Prep Time: 15 minutes
Total Time: 1 hour 15 minutes
Servings: 16
Description:
This decadent Chocolate Cake recipe comes straight from Yocheved, shared originally on the Yahoo Israel-food list. It’s the product of a lively discussion on using olive oil in baking, and it’s a gem for those seeking a dairy-free delight. According to Yocheved, this cake boasts a rich, deeply chocolatey flavor with a wonderfully moist crumb, all thanks to the magic of olive oil. You’ll be surprised at how this ingredient adds both moisture and character to this luscious dessert.
Ingredients:
- 1 1/4 cups olive oil 🫒
- 1 cup flour 🌾
- 1/2 teaspoon vanilla extract 🌿
- 4 1/2 tablespoons cocoa powder 🍫
- 1/4 teaspoon salt 🧂
- 1/4 teaspoon baking soda 🥄
- 3 eggs 🥚
- 1 cup sugar 🍚
- 2/3 cup confectioners’ sugar 🍰
Instructions:
| Step | Description |
|---|---|
| 1 | Preheat Oven: Begin by preheating your oven to 325 degrees Fahrenheit (165 degrees Celsius), and position a rack in the middle of the oven. 🌡️ |
| 2 | Prepare Pan: Generously oil an 8 x 2 inch round cake pan (or an 8 1/2 inch springform pan) with olive oil, then line the bottom with parchment or waxed paper. Oil the paper and lightly dust it with flour. 🎂 |
| 3 | Prepare Cocoa Mixture: In a small saucepan, bring about 1/2 cup of water to a boil. While it heats, sift the cocoa powder through a strainer into a small bowl. Stir in 6 tablespoons of the boiling water until smooth and glossy. Add more water if needed. Mix in the vanilla and almond extracts, then set aside to cool slightly. 🍮 |
| 4 | Prepare Dry Ingredients: In another small bowl, combine the flour, salt, and baking soda. Set this aside for later use. 🥣 |
| 5 | Mix Wet Ingredients: In the bowl of a stand mixer, combine the eggs, olive oil, and sugar using the whisk attachment. Beat on medium-high speed until the mixture becomes thick, lemon-colored, and creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed. 🥚🫒 |
| 6 | Incorporate Cocoa Mixture: Reduce the mixer speed to low and gradually add the warm cocoa mixture (not hot) until well combined. Scrape down the sides of the bowl as you mix. 🍫 |
| 7 | Add Dry Ingredients: Gradually add the dry ingredients to the mixer and mix until just combined. Again, scrape down the sides of the bowl to ensure everything is incorporated. 🌾 |
| 8 | Bake: Pour the batter into the prepared cake pan and bake in the center of the oven for about 55-60 minutes. Test with a toothpick—it should come out with a few moist crumbs but no wet batter when done. 🍰 |
| 9 | Cool and Release: Once baked, place the pan on a rack and run a paring knife around the inside edge to release the cake. Let it cool for 10 minutes in the pan. 🕒 |
| 10 | Flip and Cool: Using a second rack, carefully flip the cake pan over to release the cake. Gently peel off and discard the paper liner, allowing the cake to cool completely. 🎂 |
| 11 | Serve: Before serving, dust the top of the cake with confectioners’ sugar for an extra touch of sweetness. Enjoy this delightful, dairy-free treat! 🎉🍫 |
Nutritional Information (per serving):
- Calories: 203.5
- Total Fat: 10.6g
- Saturated Fat: 1.8g
- Cholesterol: 51.5mg
- Sodium: 70.5mg
- Total Carbohydrates: 26g
- Dietary Fiber: 1g
- Total Sugars: 18.7g
- Protein: 2.6g
Keywords:
Kosher, Weeknight, Mixer, For Large Groups, Oven, Small Appliance, Less than 4 Hours 🕒
Notes:
- This Chocolate Cake is a wonderful option for those seeking a dairy-free dessert.
- The olive oil adds moisture and depth of flavor to this rich chocolate treat.
- Enjoy a slice with a cup of coffee or a glass of almond milk for a delightful snack or dessert.
- Make sure to store any leftovers in an airtight container at room temperature for up to 3 days.
So go ahead, whip up this Gevaldig Chocolate Cake and savor every bite of its rich, moist, and chocolatey goodness! 🍰🍫✨
