Chocolate Olive Oil Cake with Pine Nuts
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Author Notes: Not too sweet, this cake is equally nice for breakfast with a cup of coffee and an orange, or after dinner with a dollop of heavy whipped cream and a glass of cognac. - Jennifer Ann
Serves 12
- 1 cup Dutch process cocoa (unsweetened), divided
- 1/2 cup hot water
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 3/4 cup flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 4 eggs
- 1 1/4 cup sugar
- 1/2 cup light brown sugar
- 3/4 cups olive oil
- 3/4 cups pine nuts, divided
- 1/2 cup whole milk ricotta
- powdered sugar, for dusting the cake (optional)
- preheat oven to 350; brush a 9" springform pan with olive oil, and dust with about 1-2 teaspoons of cocoa powder
- mix together remaining cocoa powder, water, and extracts to form a thick chocolaty paste; set aside
- mix together flour, salt, and baking soda; set aside
- in a large bowl of a mixer on medium low speed, blend together eggs, sugars and olive oil; add cocoa paste, and beat until combined; stir in flour mixture until smooth; add 2/3 cup of pine nuts and ricotta; pour into prepared pan, sprinkle with remaining small handful of pine nuts, and pop in the oven for about 35 minutes, until cake tester comes out clean; cool, then dust with powdered sugar (if desired) just before serving
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Chocolate Cake
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10 months ago clintonhillbilly
Question -- for some reason the ask a question isn't working on my computer -- I thought dutch process cocoa reacts with baking powder, not baking soda because it is alkalized? Is it supposed to be baking powder?
over 3 years ago shayma
Jennifer Ann, this is gorgeous. I agree with Antonia James. x
over 3 years ago monkeymom
Is the cake in your beautiful picture glazed? It looks so shiny and lovely. I love the ingredients in this.
over 3 years ago Jennifer Ann
Thanks monkeymom! No glaze required. The cake itself is actually pretty shiny on top, although the light I had hanging over the cake in the photo may have enhanced the gloss of it a bit.
over 3 years ago Jennifer Ann
Thank you for the nice comments!
over 3 years ago KelseyTheNaptimeChef
I love the olive oil cake with chocolate the pine nuts, it really does have an Italian flair. And for breakfast? Yes, please!
over 3 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Breakfast sounds real good!
over 3 years ago ENunn
Ditto. Really lovely.
over 3 years ago Loves Food Loves to Eat
Yum!
over 3 years ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
Simply wonderful. Sort of Italian, with the olive oil, the ricotta and the pine nuts . . . . very nice, like all of your recipes. ;o)
over 3 years ago Jennifer Ann
What a nice thing to read so early in the morning! Thank you, AntoniaJames.