Mediterranean Chocolate Cake with Lemon and Olive Oil

This is the finished cake, warm and waiting to be cut.

A single slice of this delicious, but different chocolate cake.

Light olive oil is lighter only in color and taste. It is not a diet version of olive oil.

From the kitchen of One Perfect Bite...This cake is unusual in its simplicity and the ingredients that are used to make it. It's flavored with unsweetened cocoa, olive oil and lemon zest. It's a great family dessert and because it does not require an electric mixer, the youngest members of the family can help make it. Light olive oil, seen in the picture above, is lighter in color and flavor than regular or extra-virgin olive oil, so it's perfect for baking certain desserts and dishes in which the taste of olive oil is not desired. It can be purchased in any well-stocked grocery store. This cake tastes best when served warm. It should be glazed just before serving. I hope you're willing to experiment and give this cake a try. You will not be disappointed.

Mediterranean Chocolate Cake with Lemon and Olive Oil...from the kitchen of One Perfect Bite

Ingredients:

Cake

3/4 cup all-purpose flour

1/2 cup unsweetened cocoa powder

1/4 teaspoon baking soda

1/4 teaspoon ground cinnamon

4 large eggs

1/4 teaspoon salt

1 cup sugar

2 teaspoons finely grated lemon zest

2/3 cup light olive oil

Glaze

1 cup confectioners' sugar

2 tablespoons water

1/2 cup unsweetened cocoa powder

Pich salt

1 tablespoon light olive oil

1 to 2 teaspoons water

Directions:

1) Preheat the oven to 350 degrees F. Grease a 9-inch springform pan or a deep 9-inch round cake pan with light olive oil. Set aside.

2) Combine flour, cocoa, baking soda and cinnamon in a medium-sized bowl.

3) Place eggs and salt in a large bowl. Whisk to combine. Gradually whisk in sugar and lemon zest.

4) Sift flour mixture into egg mixture. Fold in until the mixture is smooth.

5) Gradually fold in olive oil. When mixture is smooth, fold into prepared pan.

6) Bake in center of oven for 40 to 45 minutes, or until cake tester inserted into center of cake comes out clean.

7) Cool on a rack for 10 minutes. Remove cake from pan and continue to cool on a rack.

8) For glaze, combine confectioners' sugar and water in a small saucepan and stir until smooth.

9) Mix cocoa and salt in a small bowl. Stir into sugar mixture and blend well. Add olive oil and stir until combined.

10) Place pan over medium heat and cook, stirring, until mixture is just warm. Add 1 to 2 teaspoons water to thin mixture to glaze consistency.

11) Drizzle glaze over top of cake. Let stand for 10 minutes before slicing. Yield: 8 to 10 slices.

Recipe courtesy of North American Olive oil Association

This recipe is being linked to Designs By Gollum - Foodie Friday

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