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.