Two Bowl Chocolate Cake with Toasted Walnut Oil

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Posted by in Recipes on Sep 11, 2012 . .

1 stick unsalted butter for pans
3/4 Cup unsweetened cocoa powder, Dutch preferably
1 1/2 Cups all purpose flour
1 1/2 Cups Sugar
1 1/2 tsp baking soda
3/4 tsp baking powder
3/4 tsp salt
2 Large eggs
3/4 Cup Buttermilk
3/4 Cup warm water
3 Tablespoons Olive Cart Toasted Walnut Oil
1 tsp pure vanilla extract

Preheat oven to 350 degrees. Butter two 8 inch round cake pans ( 2 inches deep), dust with cocoa powder. Sift cocoa, flour, sugar, baking soda, baking powder, and salt into the bowl of a mixer. Beat on low speed until jsut combined. Raise speed to medium and add eggs, buttermilk, water, vanilla and Olive Cart Toasted Walnut Oil. Beat until smooth, about 3 minutes.

Divide batter between pans. Bake for 35 minutes or until toothpick inserted into the centers comes out clean. Let cool 15-20 minutes. Turn out of pans and transfer faceup to wire racks. Let cool completely.

Frosting

2 1/4 Cups Confectioners sugar
1/4 Cup Unsweetened Cocoa powder
pinch of salt
6 ounces room temp cream cheese
1 1/2 stick unsalted butter, softened
9 ounces bittersweet chocolate, melted and cooled slightly
3/4 cup sour cream

Stir together sugar, cocoa and salt. Beat cream cheese and butter with mixer on med-high until smooth. reduce spped to med-low, gradually add sugar-cocoa mixture and beat until combined. Pour melted chocolate in a slow, steady stream. Add sour cream and beat until combined.

Once cake has cooled spread 2 cups of chocolate frosting on top of 1 cooled layer. Top with remaining layer, frost top and sides with remaining frosting.

For other options try subsituting Olive Cart Blood Orange Oil for the Walnut oil for a chocolate covered orange experience, Or if you like a little heat substitute the Olive Cart Chipotle Oil or Citrus Habenero Oil for the walnut oil. To go really different try substituting the Olive Cart Savory Bacon Olive Oil for the walnut oil.

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