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Chocolate Olive Oil Cake

2 cups white sugar
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup unsweetened cocoa powder
2 cups water
1 cup olive oil (we recommend our Whole Orange Olive Oil)
2 tablespoons vinegar
1 teaspoon vanilla extract

Preheat oven to 350 degrees. In a large bowl mix sugar, flour, baking soda, salt and cocoa. Add water, olive oil, vinegar and vanilla. Mix until smooth. Pour into pans and bake for 40 minutes, or until tester inserted into center of cake comes out clean.

These are terrific when topped with Balsamic Swiss Meringue Buttercream

9 x 13 pan 35 min

Standard Cupcakes 15-20 min

Mini Cupcakes 10-12 min

9″ round pans 25-30 min