Chocolate Cake
1 hr 10 mins Serves 12 Love Chocolate Cake? Well, with this recipe you can have all the goodness of the classic cake baked fresh from your oven! #STARFineFoods Ingredients: 1/2 cup unsweetened cocoa powder 3/4 cup granulated sugar 1 cup water 1/3 cup STAR Extra Light Olive Oil 1 whole large egg 1 egg white 1 tsp. vanilla extract 1/4 cup cornstarch 1/4 tsp. salt 1 cup all-purpose flour 1 ¼ tsp. baking soda Confectioners’ sugar Fresh Raspberries, optional Instructions:Heat oven to 325 degrees. Lightly oil a 9-inch spring form pan. In a large bowl, combine cocoa and sugar; stir until blended. Whisk in water until smooth, then whisk in extra-light olive oil, whole egg, egg white and vanilla.
Combine flour, cornstarch, baking soda and salt; whisk into cocoa mixture until smooth. Pour into prepared pan. Bake 45 to 50 minutes, until toothpick inserted in center comes out clean.
Cool in pan on wire rack. Loosen cake from side of pan with small spatula. Transfer, cake to serving plate and sprinkle with confectioners’ sugar. Cut in wedges and garnish with fresh raspberries, if desired.
Serve.
Ingredients
- 1/2 cup unsweetened cocoa powder
- 3/4 cup granulated sugar
- 1 cup water
- 1/3 cup STAR Extra Light Olive Oil
- 1 whole large egg
- 1 egg white
- 1 tsp. vanilla extract
- 1/4 cup cornstarch
- 1/4 tsp. salt
- 1 cup all-purpose flour
- 1 ¼ tsp. baking soda
- Confectioners’ sugar
- Fresh Raspberries, optional
Instructions
Heat oven to 325 degrees. Lightly oil a 9-inch spring form pan. In a large bowl, combine cocoa and sugar; stir until blended. Whisk in water until smooth, then whisk in extra-light olive oil, whole egg, egg white and vanilla.
Combine flour, cornstarch, baking soda and salt; whisk into cocoa mixture until smooth. Pour into prepared pan. Bake 45 to 50 minutes, until toothpick inserted in center comes out clean.
Cool in pan on wire rack. Loosen cake from side of pan with small spatula. Transfer, cake to serving plate and sprinkle with confectioners’ sugar. Cut in wedges and garnish with fresh raspberries, if desired.
Serve.
Heat oven to 325 degrees. Lightly oil a 9-inch spring form pan. In a large bowl, combine cocoa and sugar; stir until blended. Whisk in water until smooth, then whisk in extra-light olive oil, whole egg, egg white and vanilla.
Combine flour, cornstarch, baking soda and salt; whisk into cocoa mixture until smooth. Pour into prepared pan. Bake 45 to 50 minutes, until toothpick inserted in center comes out clean.
Cool in pan on wire rack. Loosen cake from side of pan with small spatula. Transfer, cake to serving plate and sprinkle with confectioners’ sugar. Cut in wedges and garnish with fresh raspberries, if desired.
Serve.
Prep Time: 5 mins
Cook Time: 1 hr 10 mins
Total Time: 1 hr 15 mins
Serves: 12
