A woman named Midge – a member of the fabulous Food52 online community – created the chocolate olive oil cake featured here by accident. It was for her mom. But Midge didn’t have any vegetable oil, which the original recipe called for. “So, hello olive oil substitute!” she recalls. (Click here to see the recipe.)
Midge did fret that the olive oil “would overwhelm the delicate taste. But it actually turned out beautifully – richer than the veg oil version and very moist.” (In fact, we always use extra virgin olive oil in a baking recipe that calls for vegetable oil.)
This sweet sponge cake appears in The Food52 Cookbook, Volume 2 (William Morrow Cookbooks, 2012), by Amanda Hesser and Merrill Stubbs. It’s filled with jam and iced with a rich chocolate buttercream. “The jam layer swings in with a little flash and tartness, and the thin coat of creamy chocolate icing seals the deal,” Hesser and Stubbs write.
The cake also is made with dry white wine – in addition to the olive oil. “Do use good versions of both, as you’ll taste all of their delicious nuances,” Hesser and Stubbs advise. You could try our delicate and smooth Everyday Fresh oil, or our more robust Arbosana, which pairs especially well with chocolate. (Click here to see the recipe.)
And what’s the name of this cake? “Grown-Up Birthday Cake” … which is very apt indeed!
Your friends at California Olive Ranch