Easy Baking Recipes with Bertolli Olive Oil

When it comes to baking, Bertolli Olive Oil can the key ingredient that makes a dessert moist, tender and irresistible not to have a bite.

Olive Oil Chocolate Cake

By Bernice, of  @baranbakery

Ingredients:

Cake

• 3 cup all-purpose flour
• 2 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 2 tablespoons baking soda
• 1 tablespoon salt
• 1/2 tablespoons espresso powder (optional)
• 2 tablespoons apple cider vinegar
• 2 tablespoons vanilla
• 2/3 cup Bertolli Extra Virgin Olive Oil
• 2 cups cold water

Ganache

• 6 oz. heavy cream
• 12 oz. dark chocolate, chopped
• 1/2 tablespoons vanilla

Directions:

Cake

1. Preheat oven to 350 degrees F. Grease a 13″ x 9″ pan and set aside
2. In a large bowl, whisk together flour, sugar, cocoa, baking soda, salt, and espresso powder (if using)
3. In a medium bowl, whisk together the vinegar, vanilla, Bertolli Extra Virgin Olive Oil and water
4. Pour wet ingredients into the dry ingredients and whisk until fully combined. Pour into prepared pan
5. Bake for about 30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Set aside to cool

Ganache

1. In a small saucepan, bring heavy cream to a simmer and add chocolate
2. Stir until smooth and glossy. Remove from heat and add vanilla
3. Allow to cool for a few minutes, whisking intermittently, before pouring ganache over the cake
4. Spread evenly over cooled cake.
5.  Enjoy!

Lemon Olive Oil Pound Cake

By Victoria Schneider, of  @govictoria

Ingredients:

• ¾ cup Bertolli Extra Virgin Olive Oil
• 1 ½ cup granulated sugar
• 3 large eggs, room temperature
• ½ cup milk
• ½ teaspoon salt
• 2 teaspoons baking powder
• 1 tablespoon lemon zest
• 1 tablespoon lemon juice
• 2 cups all-purpose flour
• Dash of nutmeg and cinnamon

Directions:

1. Fold together in one bowl and then pour into a greased 9″ x 5″ inch pan
2. Bake at 350 degrees for 55 minutes
3. Let it cool for 30 minutes
4. Remove from the pan and let sit another 20-30 minutes before serving
5. Top with powder sugar and fruit
6. Enjoy!

Flourless Olive Oil Chocolate Cake

By Camila Hurst, of  @piesandtacos

Ingredients:

• 1 cup chopped semi-sweet chocolate or chocolate chips
• 3/4 cup Bertolli Extra Virgin Olive Oil
• 2/3 cup granulated sugar
• 4 large eggs room temperature, separated
• 1 3/4 cup almond flour
• 3 tablespoons cocoa powder

Directions:

1. Pre-heat oven to 350ºF
2. Place chopped chocolate or chocolate chips in a microwave-safe bowl
3. Microwave chocolate for 15-second intervals, stirring in between until all chocolate is melted
4. Add Bertolli Extra Virgin Olive Oil to the melted chocolate and whisk
5. Add granulated sugar and whisk until combined
6. Separate egg yolks from whites. Set whites aside
7. Add egg yolks to the cake batter and whisk until incorporated
8. Sift almond flour and cocoa powder over the batter
9. Stir with a spatula until incorporated
10. Set this batter aside for a moment
11. Place egg whites in a large bowl. With an electric mixer, whip whites on high speed until you achieve stiff peaks, 3-5 minutes. When you flip over the bowl, the whites should stay in place, and that’s an indicative you’re done whipping.
12. Add 1/3 of the egg whites to the chocolate batter. Fold with a spatula until incorporated
13. Add another 1/3 of the batter. Fold gently
14. Add the remaining 1/3 of the batter. Fold until incorporated, and a smooth and fluffy batter has formed
15. Pour batter on the bottom of the cake pan
16. Bake in the oven for 25-30 minutes
17. Remove cake from the oven
18. Let it cool down for 15 minutes
19. Flip it onto a plate
20. Let the cake cool down a bit longer before serving.
21. Enjoy!