Red Wine, Balsamic Vinegar, Vanilla Bean
This is an incredibly Italian inspired recipe, traditionally made in Italy and called a Torta di Cioccolato di Olio di Oliva, it simply replaces the butter or vegetable oil for olive. The result is a moist, dense and loaf like cake, more bready than cakey, with an amazing olive oil after taste that lingers patiently on your tongue.
Ingredients:
1. 1 1/2 cups all purpose flour
2. 1/3 cup unsweetened cocoa powder
3. 1 tsp baking soda
4. 1 tsp sea salt
5. 1 cup granulated sugar
6. 1/2 cup olive oil
7. 1 cup red wine
8. 1 Tbsp vanilla bean extract
9. 2 Tbsp balsamic vinegar
Method:
1. Preheat the oven to 175*c. Line one 9” cake pan with 2-inch-high sides with parchment paper. Coat parchment paper and pan sides with non-stick spray.
2. Whisk flour, cocoa powder, baking soda, salt, and sugar in a large bowl to blend well. Whisk oil, wine, and vanilla extract together in small bowl to blend well, then whisk into the flour mixture until well blended.
3. Whisk in vinegar and stir quickly. Transfer cake batter to prepared pan and bake cake until tester inserted into centre comes out clean, about 25-30 minutes. Cool cake completely in pan on rack, about 1 hour. Cut around sides of pan to loosen. Turn cake out onto platter; peel off parchment paper. Let cool completely, then place in the fridge to chill until very cold to make slicing easier.
Feedback:
1. This is a moist, dense and intensely flavoured cake.
2. You can even use whole wheat pastry flour instead of the flour to make it a bit more rustic, and healthy!
3. You can ice this or even make a layer cake by placing the batter in 2 cake moulds of 6” each.
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