Double-Chocolate Cake with Salted Chocolate Caramel Icing
Prep Time: 15 min
Inactive Time: 10 min
Cook Time: 35 min
Total Time: 1 hr
- 1/2 cup plus 2 Tbs. Filippo Berio Extra Light Olive Oil, plus more for coating pan
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/4 cup unsweetened cocoa (not Dutch processed)
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- Table salt
- 1/2 cup half-and-half
- 1 tsp pure vanilla extract
- 1 large egg, lightly beaten
- 1/4 cup plus 1/3 cup mini dark chocolate chips
- 1 cup canned dulce de leche
- Flaky sea salt, optional
- Position a rack in the center of the oven and heat the oven to 350°F. Lightly coat a 9-inch round cake pan with olive oil and line the bottom with parchment. Lightly coat the parchment with olive oil.
- In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and 1/4 tsp. salt. Stir in the half-and-half, 1/2 cup of the olive oil, and the vanilla. With an electric mixer, beat in the egg until well blended. Scrape the batter into the prepared cake pan and sprinkle the top with 1/4 cup of mini chips.
- Bake the cake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Place the cake on a cooling rack for 10 minutes, then turn the cake out onto the rack and let cool completely.
- Meanwhile, in a medium saucepan, heat the dulce de leche over medium heat, stirring occasionally, until it has softened. Add the remaining 2 Tbs. olive oil and 1/3 cup chips and stir until the chocolate has melted and the mixture is smooth. Remove the pan from the heat.
- Transfer the cake to a serving plate. Pour the icing over the cooled cake, sprinkle with the flaky salt, if desired, and serve.
TIP: Olive oil stands in for butter in this cake and ensures a tender, moist texture. Dulce de leche can be found near the condensed milk in most large supermarkets. Serves 8 to 10