olive oil – Brownie Mischief

Chocolate Olive Oil Cakes

Chocolate olive oil mini loaf cakes with silky chocolate icing

Course Dessert

Servings 8 mini loaf cakes

Ingredients

Chocolate Olive Oil Cakes

1 cup (128g) all purpose flour, sifted
⅓ cup (30g) unsweetened Dutch process or dark cocoa powder, sifted
¼ cup (28g) almond flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon fine sea salt
⅔ cup (133g) granulated sugar
⅓ cup (67g) packed brown sugar
½ cup (111ml) olive oil or neutral oil of your choice
2 large eggs
1 teaspoon pure vanilla extract
½ cup (113g) sour cream
½ cup (118ml) whole milk

Chocolate Glaze

6 tablespoons (85g) unsalted butter, cubed
4 ounces (113g) semisweet or dark chocolate, chopped
2 teaspoons corn syrup or honey
24-30 small edible pressed flowers optional

Instructions

Chocolate Olive Oil Cakes

Preheat the oven to 350ºF (180ºC). Grease and flour the cavities of an 8-serving mini loaf pan,** I use a mixture of equal parts flour and cocoa powder to flour them. It's also helpful to line the bottoms of the cavities with parchment paper. I used a pan with eight 2 1/4-inch by 3 1/2-inch cavities.
In a medium bowl, whisk together the flour, cocoa powder, almond flour, baking powder, baking soda and salt until well combined.
In a large bowl, whisk together the sugar, brown sugar, oil, eggs and vanilla extract until smooth and well combined.
In a small bowl, whisk together the milk and sour cream.
Stir the flour mixture into the batter in two additions, followed by half of the milk mixture after each addition. Beat just until combined.
Transfer the batter to the prepared pan, filling the cavities half full. Bake until a toothpick inserted into the center of the cakes comes out clean or with a few moist crumbs attached, about 13-17 minutes. Be diligent and avoid over baking the cakes.
Cool the cakes in the pan for 7 minutes, then transfer to a cooling rack to cool.

Chocolate Glaze

Melt the butter, chocolate and corn syrup together in a large heatproof bowl set over a pan of barely simmering water, making sure the water doesn't touch the bottom of the bowl. Stir occasionally until smooth. Remove from heat and let cool slightly.
Spoon the glaze over the cooled cakes. When the glaze is almost set, garnish with edible pressed flowers if desired.

Notes

* I use a microwave flower press to make edible pressed flowers quickly. To find it, click here.

**To find a mini loaf pan, click here.

Keyword cake, chocolate, olive oil

Ever since a certain celebrity cut a hole from the middle of her favorite olive oil cake back in 2020, the internet has been obsessed with olive oil cakes. I must confess that I was a fan of olive oil cakes long before that. I first tasted one at a restaurant years ago and fell in love. The flavor and texture was so delightful, that all it needed was a dusting of powdered sugar on top. Now that the dust has settled, I’m sharing my favorite orange olive oil cake recipe. Not because it’s trendy, but because it’s a really delicious recipe that tastes like spring.

I made cute little orange scented, personal cakes that are really just elegant cupcakes. The recipe is easily adapted to your tastes. You can switch up the orange flavor and substitute with lemon or any citrus of your choice. Even if you don’t like olive oil, you’ll still like these little cakes. I used light olive oil, rather than extra virgin olive oil, for a more subtle olive oil flavor. It’s also able to withstand higher temperatures. Feel free to use your favorite olive oil or replace it with the oil you prefer. Grape seed, avocado, canola and vegetable oil are some examples of oils you can use as a replacement.

This recipe contains almond flour. It helps with texture and flavor, so it’s a necessary ingredient. Almond flour can be pricey, but it’s good to have on hand. Adding it to your baked goods will make them more moist and tender. To find almond flour click here,

Mini Orange Olive Oil Cakes

Mari Vasseur

Soft, tender mini orange cakes brushed with orange syrup & dusted with powdered sugar

Print Recipe

Course Dessert

Servings 12 mini cakes

Ingredients

Mini Orange Olive Oil Cakes

1 cup (113g) cake flour, sifted
¼ cup (28g) almond flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon fine sea salt
⅔ cup (133g) sugar
2 large eggs
2 teaspoons orange zest
½ teaspoon pure vanilla extract
½ cup (115ml) light olive oil
¼ cup (59ml) whole milk
¼ cup (59ml orange juice

Orange Simple Syrup

¼ cup (50g) sugar
2 tablespoons (30ml) orange juice
2 tablespoons (30ml) lemon juice
1 teaspoon orange zest
Powdered sugar for dusting the tops

Instructions

Mini Orange Olive Oil Cakes

Heat the oven to 350ºF (180ºC). Grease and flour a 12 serving muffin pan.
In a medium-sized bowl, whisk together the cake flour, almond flour, baking powder, baking soda and salt until well blended.
In a large bowl, beat the sugar, eggs, orange zest and vanilla extract together until smooth. Gradually mix in the olive oil and beat until creamy and well blended.
Stir in the dry ingredients in two additions, alternating with the milk and orange juice. Stir just until combined. Do not over mix.
Fill the prepared muffin pan cups 2/3 full with batter. Do not overfill or cakes will be more difficult to remove.
Bake for 10-12 minutes or until the tops look light golden, but still moist and a toothpick inserted comes out clean. They bake very quickly, so check them a few minutes early to avoid over baking.
Cool the cakes in pan for 5 minutes. Remove them from pan and transfer to a cooling rack. Brush the warm cakes with orange simple syrup and allow to cool completely. When the cakes have cooled, dust with powdered sugar.

Orange Simple Syrup

In a small saucepan, stir together the sugar, orange juice, lemon juice, and orange zest. Cook over low heat, stirring occasionally, just until the sugar is dissolved.
Remove from heat and set aside to cool.

Keyword cake, olive oil, orange