A little something sweet

Stick with me, I'm a terrible influence

Nov 29, 2022

It doesn’t matter if I have chips and a glass of wine for dinner… after I crunch my last sour cream & onion and take that final swig of Sancerre, I will inevitably say “hmm, I need a little sweet.” Sometimes I can get by with a square of dark chocolate, kept in the fridge. But sometimes (most times), I want a little more production value. And I’m too often in luck because while I love to cook, I am a baker first and foremost. I am that person who has half a log of cookie dough in the freezer, ready to be sliced and baked at a moment’s notice. I’m that person who thrills at the challenge of homemade eclairs. I will Postmates dinner and bake an elaborate dessert. And since it’s the season of holiday cookies and gingerbread houses, I thought it was high time I shared my recipe for chocolate olive oil cake, along with some other dessert recs.

Let’s start with a two ingredient sweet: Any affogato is a good affogato, but the specific combination of McConnell’s vanilla bean ice cream with half of a Cometeer coffee pod is quick and delicious perfection. The recipe is this: the best vanilla ice cream and the best coffee or espresso you can find, together in a dish.

Three ingredients: Last December, I served wedges of (store bought) panettone with little dishes of Nutella for dipping and snifters of bourbon for sipping, and I will 100% be repeating that this year.

A couple other sweets for this time of year: James Beards’ persimmon bread, Yossy Arefi’s lemon meltaways, and this skillet chocolate chip cookie, served by the fire.

She’s even been professionally photographed…

But… the main event is my longtime favorite recipe for chocolate olive oil cake. And while I may say that the whipped cream is optional, below, I don’t really mean it. It’s vital.

Chocolate Olive Oil Cake

Scant 1/2 cup dark unsweetened cocoa powder (Dutch processed)

1/2 cup boiling water

2 teaspoons vanilla extract

1 1/3 cups all-purpose flour (or almond flour)

1/2 teaspoon baking soda

3/4 or 1 cup sugar

2/3 cup olive oil

1/2 teaspoon sea salt

3 eggs

1/2 cup good dark chocolate chips

Coconut (or regular) whipped cream

1/2 cup coconut cream or chilled coconut milk or, of course, heavy whipping cream made from actual dairy

1 teaspoon vanilla extract or paste (which leaves the nice black flecks in the cream)

2 tablespoons sugar

1 tablespoon bourbon (optional)

Steps

Preheat oven to 325F. Swipe some olive oil around a 9-inch cake tin or springform pan using a paper towel and then line it with parchment paper. If making the coconut whipped cream, place the coconut milk as well as a metal mixing bowl, separately, into the fridge to chill until you’re ready to make it. (A cold bowl and cold coconut milk will help it firm up to stiff peaks. This is helpful but less necessary for regular whipping cream.)

To make the cake: Sift cocoa powder into a small mixing bowl and whisk in the boiling water until the mixture is runny and smooth. Mix in the vanilla extract, set aside.

In another small bowl, combine flour with baking soda and salt. In a larger mixing bowl, add the sugar, olive oil, and eggs and whisk until the mixture is aerated, creamy, and thickened, about 4-5 minutes. (You can use an electric mixer with paddle attachment.)

Mix the cocoa mixture into the sugar and oil, whisking vigorously until it’s all well combined. Add the flour followed by the chocolate chips, and stir with a spatula or large spoon until just combined.

Pour the batter into the prepared cake tin and bake for 30-35 minutes or until the sides are set and the center is mostly set (use a cake tester to be sure it’s done). Let it rest on a cooling rack for 15 minutes or until it’s cool enough to handle. Remove from the baking dish, running a knife around the edge to help release it, then move it to a serving plate or cake stand.

Make the coconut whipped cream: In the cold, metal bowl whisk the coconut milk or cream, vanilla, and sugar (and bourbon, if using) until it reaches stiff peaks. (An electric whisk will make quick work of this.) Set in the fridge until the cake is cool enough to top. Dollop the whipped cream into the center of the cake and then sift a bit of excess cocoa powder on top, if you’d like, for garnish.

Watch, Read, Listen, TikTok

I made a new playlist for a nice night in. It’s a little sexy, it’s easy background music for a dinner party, it’s got a good sway to it. I can’t stop listening.

A few things that you should watch, in my humble (but correct) opinion. Neal Brennan’s new Netflix special is so very good, I highly recommend. I’ll say it…the second season of White Lotus is way better than the first. I saw The Menu (above) last week and, I mean, please go see it for the total destruction of Chef’s Table-style food-porn alone. Oh, and have you started the second season of The Vow…?

What are your go-to holiday movies and how did I know you were going to say The Holiday?

More about you, please… What’s the best book you’ve read so far this year? I’m having trouble picking one favorite, but top four? Caste, Come as You Are, Daisy Jones & The Six, and Eight Hundred Grapes all stuck with me for very different reasons. Your turn!

To Taste by Nicole

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