Olive Oil Chocolate Cake with Espresso Buttercream
Simple, elegant, lovely. Words I think of when I eat this cake….and also when I dream about it! I don’t have many words for you on this as an intro because I feel in my heart of hearts that this recipe needs no introduction. So, without further ado, let’s get cookin’(…. or bakin’?!)!
INGREDIENTS
CHOCOLATE CAKE
Baking spray
1/2 cup (115g) good quality olive oil
1 1/4 cup (275g) granulated sugar
2 large eggs, room temperature
2 tsp vanilla extract
1 1/4 cup (178g) plus 2 tbsp all purpose flour
1/2 cup unsweetened cocoa powder
3/4 tsp baking soda
3/4 tsp kosher salt
1/2 cup (115g) buttermilk
1 tsp instant espresso
1/2 cup hot water
ESPRESSO BUTTERCREAM **recipe taken from Brown Eyed Baker
1 cup (227g) unsalted butter, room temperature
2 1/2 cups (300g) powdered sugar
2 tsp vanilla extract or 1 tsp vanilla bean paste
2 tsp espresso powder
Instructions
Preheat oven to 350°F. Prep a 9-inch round cake pan by spraying it with baking spray, then line the bottom of the tin with a round of parchment paper.
In a large mixing bowl with a hand mixer, or in the bowl of a stand mixer fitted with the paddle attachment, whisk together the sugar and olive oil. Next, mix in the eggs and vanilla. Sift in cocoa powder and whisk just until combined.
In a separate bowl, whisk together the flour, baking soda and salt. With the mixer on low, alternate adding one-third of the flour and one-half of the buttermilk at a time, beginning with the flour, until both are gone.
Microwave the water until very hot, but not quite boiling, then stir in the instant espresso. With the mixer on low, stream in the hot liquid. Mix just until fully combined and scrape the sides and bottom of the bowl with a rubber spatula to ensure everything is homogenous.
Pour the batter into the prepared tin and tap it on the counter to pop any large air bubbles. Bake on the middle rack for 40 minutes or until the top springs back when lightly pressed and a wooden toothpick comes out clean or with just a few moist crumbs. Allow the cake to cool on a wire rack while you making the frosting.
Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, stopping once to scrape the sides of the bowl. Reduce the mixer speed to low and add the powdered sugar a little at a time, waiting until it is mostly incorporated before adding more. Once all of the powdered sugar has been added, scrape the sides of the bowl and increase the speed to medium-high and whip until fluffy, about 1 to 2 minutes. Add the espresso and vanilla mixture and continue to mix at medium-high speed until it is completely incorporated, scraping the sides as necessary.
Frost the cake as desired (I used an offset spatula and then piped on the rim with a Wilton No. 21 Open Star Decorating Tip). Enjoy!
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