Bourbon & Dark Chocolate Olive Oil Cake (Dairy Free)

Taking part in Food 52’s Recipe Off-Roading was a BLAST and I loved every second of it! I love getting inspired by recipes and being able to get creative and try anything in the kitchen. It’s beyond liberating. Developing new recipes is really fun for me because I can come up with ideas and then put them to the test. It’s always so exciting when something actually comes together and IS DELICIOUS! I’ve really been getting into bourbon lately so this recipe was inspired by a cocktail my husband recently made for me.

INGREDIENTS:

  • 2 cups all-purpose flour

  • 1 3/4 cup sugar

  • 1 1/2 teaspoon sea salt

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon baking powder

  • Just a sprinkle of cinnamon (I didn’t even measure this part because it was so small)

  • 1 1/3 cup extra virgin olive oil

  • 1 1/4 cup unsweetened organic soy milk

  • 3 large eggs

  • 1/4 cup Bourbon (I used Four Roses Single Barrel Bourbon)

  • 2 bars of 1.72 oz dark chocolate bars (dairy free) I use Trader Joe’s Dark Chocolate

  • handful of powdered sugar (for topping)

DIRECTIONS:

  1. First things first, preheat your oven to 350 degrees Fahrenheit

  2. Grab a 9-inch cake pan that’s 2 inches deep

  3. Oil or butter (non-dairy) the interior of the pan completely

  4. Cut parchment paper into a 9 inch circle and place in the bottom of the pan

  5. In a medium bowl, mix your dry ingredients, including: flour, sugar, sea salt, baking soda, baking powder and cinnamon. Mix well.

  6. In a large bowl, mix your wet ingredients, including: olive oil, soy milk, eggs and bourbon. Mix well.

  7. Add your dry ingredients into your wet ingredients. Chop 2.625 ounces of chocolate (or 1 1/2 chocolate bars if you’re using 1.75 ounce bars like I am) and mix into the batter. Do not overmix.

  8. Pour the batter into your greased pan and place in the oven to bake for 75 minutes (or more). Make sure a cake tester comes out clean from the middle of the cake before removing it from the oven.

  9. Once it’s done baking, place on pan on the counter to cool for thirty minutes. After that, use a knife to loosen the sides of the pan. Then, flip the cake upside down onto a cooling rack to cool completely (at least two hours)

  10. Once fully cooled, remove the cake from the pan and place upright. Lightly sift the top of the cake with powdered sugar and add the remainder of the chopped chocolate for topping.

  11. ENJOY!

FoodHillary Shopecake, olive oil, dairy free, bourbon, dark chocolate