1/2 Cup Olive Oil
1/4 Cup Patricia and Paul Chipotle Olive Oil
½ Cup Valrhona unsweetened cocoa powder
½ Cup boiling water
1 Tbsp. Espresso powder
1 Tbsp. Pure vanilla extract
1 Tbsp. Patricia and Paul Espresso Balsamic Vinegar
1⅓ Cups All-purpose flour
½ Tsp. Baking soda
1 Tsp. Kosher salt
1 Cup Super fine sugar *see notes in recipe
3 large eggs
Flaky salt (Maldon is a favorite)
½ Cup Heavy cream
1 Tsp. Confectioners sugar
½ Cup Pistachios, chopped
Shaved dark chocolate to garnish
1) Preheat the oven to 325 degrees F. Grease a 9-inchspringform baking pan with a little olive oil or cooking spray and line the base with parchment paper.
3) In the bowl of a stand mixer fitted with the paddle attachment, beat together the sugar, olive oils, and eggs until you have a light, fluffy cream, about 3 minutes. *If you don’t have super fine sugar, you can add regular sugar to a blender or food processor and blend for about 5 seconds and you are good to go.
4) Turn the speed on the mixer to low and pour in the cocoa and vanilla mixture. Slowly add the flour mixture until it is completely incorporated, stopping the mixer and using a spatula, scraping down the bowl as necessary.
5) Pour the batter into the prepared pan and sprinkle with flaky salt. Bake for 30 to 35 minutes, or until the sides are set and the top of the cake still looks slightly moist. Insert a toothpick into the center of the cake and it should come out clean. If not, let it bake another two minutes. Let cool in the pan on a wire rack for 10 minutes.
6) While the cake is baking, in a chilled metal or glass bowl using a hand mixer, beat the cream and confectioners’ sugar on medium speed until stiff peaks form, about 5 minutes. Cover and refrigerate until ready to serve.
7) Run a knife around the edge of the cake and release the sides of the pan. Transfer the cake to a serving plate or cake stand. Sprinkle with more flaky salt. Serve each slice with a dollop of whipped cream, a sprinkle of the chopped pistachios and some shaved dark chocolate.
NOTES: We all know chocolate, espresso and chipotle go together when we are making a great pot of Mexican inspired chili. But what happens when you combine those flavors in a delicious chocolate dessert? That’s what I wanted to find out. In this chocolate chipotle olive oil cake, I use the best possible ingredients to create the most amazing and moist cake. Topped with a little whipped cream, some pistachios for crunch and decadent shavings of dark chocolate resulted in an incredible bite. You are going to want to try this.
Note, you aren’t going to get a hot or spicy bite. There is more of a warmth in the background that is really irresistible. The additional of the cool and creamy whipped cream and the slight crunch from the nuts and that finish of flaky salt is sooooooo good.
To get started, assemble all your ingredients. Preheat your oven to 325 degrees F. Lightly grease the springform pan with olive oil or cooking spray. Line the bottom of the pan with parchment paper.
Sift your chocolate into a bowl. I use Valhrona Unsweetened Cocoa Powder. I find it has a rich, chocolately flavor and it is known to be one of the best. However, if you have a favorite unsweetned cocoa powder you want to use, go right ahead. Add in the espresso powder and then whisk in the boiling water. Whisk until it is very smooth. Add the vanilla and the specialty espresso dark balsamic vinegar. Whisk. If you don’t have the vinegar, just omit it. This is a flavor booster that I love but you can make the cake without it.
In a separate bowl, you’ll want to combine the remaining dry ingredients. (Flour, baking soda and salt.)
Pull out your stand mixer and fit it with the whisk attachment. Beat the egss, super fine sugar* and both olive oils until you’ve got a light and fluffy mixture.
Two notes here: If you don’t have super fine sugar in the house, make your own. Simple add regular granulated sugar to your food processor and pulse a few times or put the sugar in the blender and blend for 20-30 seconds. It is that easy.
I love Patricia and Paul’s Chipotle Olive Oil in this recipe. It is smooth with just the right amount of heat. I recommend buying it for this recipe and several others I’ve used it in. (see below). But, if you don’t have it, use 3/4 Cup of plain olive oil and mix in 1/2 – 1 tablespoon of chipotle powder/seasoning. That will work fine.
Next, turn the stand mixer’s speed to low and add that cocoa and vanilla, vinegar mixture. Once combined, start adding the flour mixture in three parts, mixing until fully incorporated between each addition. Stop periodically to scrape down the sides of the bowl and continue mixing.
Pour this into your prepared pan and bake for 30-35 minutes until it is set and cooked through. Remember to do the old toothpick test. Insert a toothpick into the middle of the cake. If done, it will come out clean. If it is wet or gooey, the cake is not ready. Let it continue baking for a couple of minutes – five minutes and check again. If a toothpick comes out clean, the cake is done.
Let the cake cool in the pan for about 10 minutes. Then, run a knife around the cake loosening it from the sides of the pan. Let it cool completely, then release it from the pan and place on a serving plate. Remember to remove the parchment paper from the bottom of the cake.
Then, add the heavy cream and confectioners sugar and beat until you have nice stiff peaks.
Slice the cake and top it with a large dollop of whipped cream, some crushed pistachios and using a vegetable peeler, shave some chocolate on top. I use a large block of Valrhona Dark Chocolate (at least 70% cocoa) and shave off as much as I want. I keep that block in a plastic baggie ready to go. I use it to top desserts, drinks, coco and more. Shaved chocolate on waffles and pancakes is amazing! I buy a large block at Whole Foods but you can also buy it online. It is great to have on hand for everything. Make sure you try this and if you do, let me know what you think.
If you are looking for recipes that use the dark espresso balsamic vinegar and/or the chipotle olive oil, check out these recipes: