Mediterranean Chocolate Cake

Prep Time: 20 min
Cook Time: 30 min
Total Time: 50 min
Servings: 10 or more
  • 3/4 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/4 tsp baking soda
  • 1/4 tsp ground cinnamon
  • 4 large eggs
  • 1/4 tsp salt
  • 1 cup granulated sugar
  • 2 tsp finely grated lemon peel
  • 2/3 cup Filippo Berio Olive Oil
  • Glaze:
  • 2 tbsp water
  • 1 cup icing sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 tbsp Filippo Berio Olive Oil
  • Pinch salt
      • Preheat oven to 350°F. Grease 9-inch round cake pan or 9-inch springform pan with olive oil. Line bottom of pan with parchment paper or waxed paper.
      • In small bowl, combine flour, cocoa, baking soda and cinnamon. In large bowl, whisk together eggs and salt until blended. Slowly whisk in sugar and lemon peel until combined. Sift flour mixture over egg mixture; fold in with rubber spatula until blended. Fold in olive oil, 2 tbsp at a time, until well blended. Pour into prepared pan.
      • Bake for 30 minutes or until cake springs back when pressed lightly in the center. Let cool on rack for 10 minutes. Loosen cake from pan with knife or spatula. Invert onto rack; remove paper. Invert again; let cool completely. Place cake on serving plate.

      Glaze: Meanwhile, in small saucepan, combine water and icing sugar until smooth. Sift cocoa over sugar mixture; blend well. Stir in olive oil and salt; warm over low heat, stirring constantly, until just warm to the touch. Drizzle glaze over top of cake. Let stand for 10 minutes before serving.

      Tip:
      Cake may be prepared in advance and refrigerated or frozen. Thaw cake, loosely covered, at room temperature before drizzling with glaze.

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    Categories

    Dessert

    Ingredient: Eggs

    Cooking Method: Bake

    World Cuisine: Italian

    Product: Olive Oil

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