After just getting back from the grocery store, I suddenly had a craving for chocolate cake. I took a look at what I had purchased, what I had in my pantry, and didn’t have the ingredients I needed for a classic cake. So, I decided to accept the challenge and find a recipe that put together all of the ingredients I had on hand to make a rich, tasty treat.
Enter Miss Nigella Lawson. To be honest, I was skeptical about using olive oil in a dessert, but the final product was divine. Moist, flavorful, and not overly sweet. You can find her Chocolate Olive Oil Cake Recipe here. (Note there is a gluten free version as well!)
However, I made a few Pleadings & Pasta adjustments I would like to suggest to my readers.
First, I love my cake to be extra chocolatey so I added an additional tablespoon of cocoa, and also after cooking the cake for about 15 minutes, I topped the cake with dark chocolate chips. Don’t put them on top before cooking it a bit or else they will sink to the bottom and burn to the baking dish. The extra chocolate makes the dessert even more indulgent!
Lastly, I sauteed some fresh berries in sugar and a little bit of water to make an outstanding topping for this rich cake. I think this cake could be even better with a dash of espresso. Definitely will be trying that on the next bake around!
Eat with all of your heart,