Chocolate Olive Oil Cake with Pine Nuts

By • January 27, 2010 • 11 Comments


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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)
  1. preheat oven to 350; brush a 9" springform pan with olive oil, and dust with about 1-2 teaspoons of cocoa powder
  2. mix together remaining cocoa powder, water, and extracts to form a thick chocolaty paste; set aside
  3. mix together flour, salt, and baking soda; set aside
  4. 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

Comments (11) Questions (0)

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over 1 year 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?

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about 4 years ago shayma

Jennifer Ann, this is gorgeous. I agree with Antonia James. x

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about 4 years ago monkeymom

Is the cake in your beautiful picture glazed? It looks so shiny and lovely. I love the ingredients in this.

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about 4 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.

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about 4 years ago Jennifer Ann

Thank you for the nice comments!

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about 4 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!

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about 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Breakfast sounds real good!

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about 4 years ago ENunn

Ditto. Really lovely.

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about 4 years ago Loves Food Loves to Eat

Yum!

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about 4 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)

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about 4 years ago Jennifer Ann

What a nice thing to read so early in the morning! Thank you, AntoniaJames.