This chocolate cake doesn’t dry out! | Chocolate Olive Oil Cake

Get the recipe for Chocolate Olive Oil Cake here: https://bit.ly/4m7UYjf

Ever noticed that chocolate cake tends to turn dry and crumbly? Chris Kimball’s go-to solution is olive oil, which does a better job of coating flour than butter. This keeps the cake moist and plush, while olive oil in particular adds a hint of fruity, peppery flavor that pairs really well with chocolate. A hit of lemon juice wakes up the flavors, and the acidity reacts with the baking soda to give it an extra lift.

0:00 How to make Chocolate Olive Oil Cake
0:43 How to safely melt chocolate
1:25 What kind of olive oil should I buy for olive oil cake?
1:45 How to whip egg whites
3:22 How to tell if a chocolate cake is done

#milkstreetrecipe #milkstreetbakes #milkstreetdesserts #dessert #dessertrecipe #cake #cakerecipe #chocolatecake #easycake #food #baking #easyrecipe #oliveoilcake #oliveoil

guess what chocolate desserts have all sorts of problems too dry too chocolateaty too sweet not in balance chocolate olive oil cake however gets a lot of things right it’s It’s like the perfect chocolate cake it’s absolutely [Music] amazing it has a nice balance of savoriness with the olive oil with the chocolate so it’s not overpowering oil as you know let’s say in carrot cake helps make a cake be very moist and stay moist longer uh and if you get the balance of ingredients just right you get everything right in the final slice of cake now chocolate olive oil cake is absolutely one of my top desserts in my monthly repertoire you have a little cow at least I have enough here to have cowick step one melt chocolate now uh we’re going to do it the super safe way which is in a bowl over simmering water don’t use too much heat and stir constantly and that’ll melt fine you know in the old days like when I was 40 uh we used double boilers i still have one uh it’s a ceramic insert into a copper pan and they’re great i don’t know why people don’t use them anymore but if you have a double boiler this is where you could use it right so cocoa powder sugar espresso powder and key ingredients 3/4 cup olive oil well for olive oil cake you’re not going to want to go out and buy $30 half liter bottle that’s a finishing oil so just a standard olive oil is fine because you also don’t want a huge amount of olive oil flavor it’s really the oil in a cake versus butter will keep it fresher longer and give you a softer moistister texture like cake now the egg whites so we’ll start uh just breaking up the whites now I’m going to add the sugar slowly so you want to start checking your egg whites early and often um I have a PhD in egg whites egg whites provide leavenning the problem is when you fold egg whites into a batter you often destroy the egg whites you lose a lot of the leavenvening power because all those bubbles uh end up getting crushed in the process so sugar helps give you more stable foam uh a creamier foam you got to do it so it’s not overly beat the texture of my egg whites should be similar to the texture of the batter I’m trying to fold it into now most people would say “Hey Chris that looks underbeaten.” Um yeah it does look that way it was Claire Pac at her bakery in East London and she always says you know you really underbeat your whites um and she knows more than I do about this so yeah you can see this but the volume’s not gone down i haven’t crushed the whites been gentle with it and there no streaks of white actually if you want to ask me I would say a few streaks of white are okay during the baking process those streaks magically disappear so I wouldn’t panic if there’s a little bit of white streaks so who are you going to leave some in the bowl for me you can tell a lot about someone’s spirit right by how much they leave in the bowl i would say this is a fairly generous spirit 325 oven for 45 minutes or so with a chocolate cake for example if you put a toothpick in it it should not come out clean it should come out a little crumbly it should have some loose batter on it because once you smell chocolate the flavor from the cake is going out into the air so it’s it’s not staying on the chocolate cake so chocolate cake is a case where you probably underbake more than you would a regular cake because that chocolate flavor if you get a fully baked cake that’s dry it’s not going to have nearly as much flavor as something that’s a little moistister so much for generous spirit so about 45 minutes take it out put on a wire rack for at least an hour um obviously this is an almost flowerless chocolate cake so it’s going to fall i don’t like chocolate desserts that are super heavy chocolatey because it it just overwhelms me this is good chocolate flavor but it’s light and it’s not overpowering you don’t taste olive oil in this but it does give you a nice offset to the sweetness so it’s not too sweet which is another problem with chocolate desserts chocolate desserts have all sorts of problems