Olive Oil Chocolate Cake with Salted Tahini Chocolate Frosting

Olive oil chocolate cake with salted tahini chocolate frosting. 

  It’s been two months since I last sat down and wrote out a blog post. I’ve slowly been finding my way out of the dark cave that is known as creativity burnout. It always gets ahold of me for a few weeks in the winter time, but this is the first time it prolonged into months. So, I just took it easy. I stopped trying to think of something to post every week and focused on photographing other things instead of food. Then finally, I had an idea the end of December which, at that time, looked a lot different from this cake- but soon enough turned into it. 

 While my favorite aspect is the salted tahini chocolate frosting, but the cake itself is pretty good as well. It’s rich, moist, and has a strong chocolate flavor thanks to the addition of boiling hot coffee. While I love my butter cakes, a good olive oil cake is difficult to pass up. It gives the entire cake a certain smoothness. For some reason, that smoothness is a bit difficult to describe in words; you just have to taste it to find out what I mean!

Now, back to that frosting for a bit. You might be wondering why there’s maple syrup. I really wanted this thick but smooth, fudge-like consistency to the frosting and maple syrup does the job rather well. Without it, it isn’t as smooth and fudge-like. It also adds more to the sweetness, which is nice because too much powdered sugar can be overpowering in flavor sometimes, especially in chocolate frostings.

Olive Oil Chocolate Cake with Salted Tahini Chocolate Frosting


ingredients:

  cake:

210 grams ( 1. 3/4c) unbleached, all-purpose flour

288 grams (1. 1/2c) raw cane sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon kosher salt

60 grams (3/4c) cocoa powder{dutch-process}

1 cup strong, hot coffee

180 mL (3/4c) olive oil 

1 teaspoon pure vanilla extract

1/3c cashew milk

1 large egg

  frosting:

2/3 cups cocoa powder{dutch-process}

2/3 cups cashew milk

2 tablespoons tahini

1 teaspoon pure vanilla extract

8-ounces bittersweet chocolate{60% cacao}, melted and cooled

8-ounces unsalted butter, room temperature

2 cups powdered sugar

1/4 cup pure maple syrup, room temperature

1 teaspoon sea salt

method:

  for the olive oil chocolate cake:

  1. Preheat oven to 350°F / 177°C. Prepare two, 6-inch square cake pans with grease and line the bottom(s)with parchment paper.
  2. In a medium mixing bowl, sift the cocoa powder. Pour the hot coffee into the sifted cocoa and stir until combined. Let the mixture rest for 5 minutes. After five minutes, add the olive oil, vanilla, and cashew milk to the cocoa mixture and stir until mostly combined. Set aside.
  3. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar; whisk until fully combined. Pour the wet ingredients into the dry, then use an electric hand mixer set to medium speed to mix the ingredients until just combined. Add the egg and beat on medium-high for 20 seconds. The mixture should be smooth with no lumps.
  4. Pour the batter equally amongst the two pans and bake for 40-43 minutes. Check for doneness at 40 minutes; a toothpick inserted into the center should come out clean. If not, bake for 2-3 more minutes. Remove from oven and let the cakes rest in their pans for 10 minutes, then invert them onto wire racks to cool completely. To avoid a hard top crust on this cake after it cools completely, wrap each cake layer in plastic saran wrap when they’re still just slightly warm and let them sit overnight. The warmth trapped inside will moisten the outside of the cake. 

  for the salted tahini chocolate frosting:

  1. In a small saucepan, combine the cashew milk, tahini, and vanilla. Heat over low heat until very hot. Sift the cocoa powder into a small mixing bowl, then pour the hot cashew milk over it. Stir until fully combined(the mixture will be very thick before and after it cools). Cool the mixture until it’s cool to the touch.
  2. Chop the bittersweet chocolate and melt it in a bowl set over a simmering pot of water(don’t let the bowl touch the water). Remove bowl from the heat and let the chocolate cool until it is no longer warm, just don’t let it harden again! 
  3. Once the chocolate(s) have cooled, beat -with an electric hand mixer, the softened butter, powdered sugar, and sea salt until smooth. Add the cocoa powder mixture and beat until combined. Use a spatula to scrape down the bottoms and sides of the bowl, then add the cooled, melted chocolate, beat until combined. Scrape down the bowl once more, then add the maple syrup. Beat the mixture until it’s considerably paler in color and feels light, smooth, and fluffy when you run your finger through it- about 4-5 minutes of beating on high-speed.

  to assemble the cake:

  1. Using a cake leveler(if you don’t have one, use a sharp knife and be very careful!), level off any domes that may have formed on the tops of the cake during baking. Place the first layer on your cake board/stand/plate/ and add about 1 1/2 cups of frosting and spread it around the layer evenly with a frosting spatula. Add the second layer on top of the first, with the bottom facing up. Add the remaining frosting on the top and around the sides of the cake. Decorate with fresh flowers and flaked sea salt if desired.

Olive Oil Peach Cake with Vanilla Honey Crème Chantilly

 Olive Oil Peach Cake with Vanilla Honey Crème Chantilly

It was about to rain and the temperature quite hot that day, but I came home with eight pounds of scrumptious peaches. Peaches are one of my favorite aspects of early summer; they’re one of those fruits I could eat morning, noon, to dusk and never grow tired. And they’re absolutely delicious and juicy when you find them local.Per my usual, I set aside one day out of the week and drove eighty minutes to one of my favorite orchards, just twenty miles west of the quaint city that is Charlottesville, Virginia. The orchard is nestled amongst rolling mountains and the drive there and back is always so peaceful.

Per my usual, I set aside one day out of the week and drove eighty minutes to one of my favorite orchards- just twenty miles west of the quaint city that is Charlottesville, Virginia. The orchard is nestled amongst rolling mountains, making the drive there a scenic and enjoyable one, which is why I love it so.

Olive Oil Peach Cake with Vanilla Honey Crème Chantilly Olive Oil Peach Cake with Vanilla Honey Crème Chantilly

This recipe makes the first time I have baked an olive oil cake or eaten one for that matter. It took me quite a few times to get it to my liking. At least my chickens were happy with the first few tries. Olive oil cake is on the lighter side when it comes to sweetness, but it’s nevertheless moist, rich, and airy in texture due to the olive oil. The oil flavor is noticeable, but not in an overpowering way. To make it even more delicious, I added freshly cut peaches which are speckled about in each slice of cake. It’s usually eaten with an addition of fresh fruit, powdered sugar, or with some sort of glaze; I thought it best with a pillowy layer of crème Chantilly (whipped cream), sweetened and flavored with honey and a bit of vanilla. 

Olive Oil Peach Cake with Vanilla Honey Crème Chantilly Olive Oil Peach Cake with Vanilla Honey Crème Chantilly Olive Oil Peach Cake with Vanilla Honey Crème Chantilly Olive Oil Peach Cake with Vanilla Honey Crème Chantilly Olive Oil Peach Cake with Vanilla Honey Crème Chantilly Olive Oil Peach Cake with Vanilla Honey Crème Chantilly Olive Oil Peach Cake with Vanilla Honey Crème Chantilly Olive Oil Peach Cake with Vanilla Honey Crème Chantilly Olive Oil Peach Cake with Vanilla Honey Crème Chantilly Olive Oil Peach Cake with Vanilla Honey Crème Chantilly Olive Oil Peach Cake with Vanilla Honey Crème Chantilly


Olive Oil Peach Cake with Vanilla Honey Crème Chantilly

  ingredients:

240 grams unbleached all-purpose flour, { 2 cups } 

1 1/2 teaspoons baking powder

1/2 teaspoon kosher salt

150 grams raw cane sugar, { 3/4 cups }

3 large eggs, room temperature

3/4 cups good quality olive oil { extra-virgin }

3/4 cups milk, room temperature

3 large ripe peaches

1/4 cup raw cane sugar

   crème chantilly:

1 cup cold heavy cream

2 tablespoons good quality honey

1 teaspoon pure vanilla extract

   method:

  1. Chop the three ripe peaches into small cubes and place them in a medium-sized saucepan with the sugar. Bring to a boil over medium-high heat, gently stirring often. Once boiling, decrease the heat to low and simmer for 3-4 minutes until the peaches are soft, but not mushy(make sure to stir every few seconds or so so it doesn’t burn) and there seems to be a lot of liquid. Remove from heat and pour the peaches over a sieve to drain the sugary juice*. Cool the peaches before adding to the cake batter. You can cool them quickly by placing them in the refrigerator for a few minutes.
  2. Preheat oven to 350ºF / 177ºC. Grease and line with parchment paper one, 8-inch cake pan (or two 6-inch pans) and set aside.
  3. In a bowl, whisk together the flour, baking powder, and salt until combined. In a separate bowl, beat together the eggs and sugar with an electric hand mixer until pale, fluffy, and thick (3-4 minutes on high speed). Add the oil and beat on low until just combined. Add the flour and milk and stir gently with a wooden spoon or spatula for three turns, then add half of the peaches and stir (gently) until all the ingredients are combined, making sure to scrape the bottom of the bowl for flour. Do not over-mix.
  4. Pour batter into prepared pan(s) and sprinkle in the remaining peaches. Bake for 40 minutes, but check for doneness at 35 minutes. It’s done when lightly golden in color and a toothpick comes out clean after being inserted into the center. Cool in pans for 5 minutes, then gently invert onto wire racks to cool completely.
  5. Place a medium sized bowl and a whisk in the freezer for 3 minutes to chill. Add the cream, honey, and vanilla and whisk by hand until stiff peaks form. This may take up to five minutes. You can also use an electric mixer if you’d like. 
  6. Place the cooled cake on a plate and dollop on the whipped cream. Top with fresh fruit and more honey if you’d like. Store -covered- in the refrigerator for up to three days.

*You can re-use this sugary peach juice in iced tea for a sweet, peachy flavor; or, you could stir it into plain, unsweetened yogurt. Even better, you could pour it all over this cake!