Chocolate Olive Oil Cake with Peanut Butter Glaze
- xxoliviarussellxx
- Feb 4, 2014
- 2 min read
It's been so long since I've baked something, and I've gotta say, I missed it.Work is just crazy right now and I barely have a moment to breathe!Added to that, I've got assignments and a research project I haven't contributed a single thought to.
AND a huge fashion show/charity event to prepare for in May!(I had to order my fabric online because there just wasn't anything good locally.)I swear, it's so hard to find good fabric these days.
So sometimes it's nice to escape for awhile and just do something creative!
So if you're super stressed like me, pull up a mixer and check this out!(Did I mention that this recipe is egg less? Perfect for my vegan friends out there!)
And now that I think about it, it's pretty healthy, and a good source of protein and fiber! So you can indulge, without the bulge!
Chocolate Olive Oil Cake with Peanut Butter Glaze
Dry Ingredients:
2 1/2 cups Cake Flour
1 packet Hot Cocoa Mix
Pinch of cinnamon
1 tsp instant espresso powder or finely ground coffee
3/4 tsp baking soda
1/2 tsp baking powder
Wet Ingredients:
1/4 cup dark brown sugar
1/2 cup cane sugar
2 cup soy milk (or any milk of your choice)
1 cap-full Olive Oil
1.5 tsp vanilla extract
Peanut Butter Glaze
2 tbsp peanut butter
1/2 cup powdered sugar
2 tsp maple syrup
splash of vanilla extract
3 tsp soy milk (or milk of your choice)
Instructions:
Preheat the oven to 350 degrees F.
Grease a loaf pan with non-stick spray or line it with parchment paper and then grease the paper lightly as well. Set aside.
Sift all of the dry ingredients into a large bowl. Push through any lumps of cocoa powder with a spoon.
In a separate, smaller bowl combine all of the wet ingredients. Whisk to combine, making sure there are no sugar lumps in the mix. It should be smooth.
Add the wet ingredients to the dry ones in the large bowl. Gently mix everything together with a spatula until just combined.
Pour batter into the prepared pan and bake for 45-50 minutes or until a cake tester/toothpick comes out clean.
Remove from the oven and cool completely.
Make the glaze: In a small bowl, combine the peanut butter, powdered sugar, maple syrup and vanilla. Stir with a spoon until the sugar is completely blended. Add the milk of your choice, stir a bit to get things going. Switch to a whisk and stark whisking firmly until a smooth glaze is achieved. It should make ribbons that last in the bowl when you lift the whisk.
Assemble: Spread the glaze over the cooled cake. If you want to get crazy, top it with nuts or your favourite topping! Then kick back, and enjoy!
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