Olive Oil Chocolate Cake

Olive Oil Chocolate Cake

A delicious, tall and fluffy olive oil chocolate cake. You can’t taste the olive oil, by the way – not even if you use extra virgin olive oil.

Olive Oil Chocolate Cake
 
Prep and Cool time
Cook time
Total time
 
Author:
Recipe type: Dessert
Yield: 16 squares
Ingredients
  • Olive oil spray for pan
  • 1½ cups white whole-wheat flour
  • ½ cup unsweetened cocoa powder
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ⅓ cup olive oil
  • 1 cup sugar
  • 2 large eggs
  • 1 cup reduced-fat milk
  • ¼ cup brandy
  • 1 teaspoon vanilla extract
Instructions
  1. Preheat oven to 350 degrees F. Spray a 9-inch square baking dish with olive oil spray.
  2. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
  3. In a medium bowl, whisk together the oil and sugar. Whisk in the eggs, milk, brandy and vanilla extract.
  4. Gradually whisk the flour mixture into the egg mixture, until well-combined and smooth.
  5. Transfer the batter to the prepared pan. Bake just until top of cake is firm to the touch and a toothpick inserted in center comes out clean, about 30 minutes.
  6. Cool the cake in pan on a wire rack, about 30 minutes, then cut into squares and serve.
Nutrition Per Serving
Serving size: 1 square; Calories: 164; Fat: 6g; Carbohydrates: 23g; Sugar: 13g; Sodium: 143mg; Fiber: 2g; Protein: 3g

 
Olive Oil Chocolate Cake

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