Just in time for Valentine's Day, Brightland's Chef in Residence has created the quintessential decadent chocolate cake.
"A perfect, fudgy olive oil cake for any occasion. This recipe uses labneh in the batter adding a subtle hint of tartness along with Awake Extra Virgin Olive Oil bringing in richness and depth. It’s simple and foolproof with a silky chocolate and olive oil glaze you’ll be eating with a spoon. Don’t be tempted to get out the stand-mixer, it’s much better when mixed by hand and doesn’t need any special equipment.
Garnish with dried rose petals and a big pinch of flaky salt (because chocolate is nothing without salt). Share with someone you love." - Noreen Wasti
Preheat the oven to 350F and grease an 8-inch springform pan with olive oil.
Whisk the olive oil and sugars in a large mixing bowl. Add the eggs and whisk until glossy.
Whisk in the labneh and vanilla, mix until combined.
Sift in the flour, cocoa powder, baking powder, and baking soda. Add the salt and hot water.
Switch to a spoon or spatula and mix the batter just until combined. Don’t over mix, lumps are okay.
Pour the batter into the prepared pan and bake for 35 minutes or until a cake tester releases clean.
Let the cake cool before releasing from the pan. Prepare the glaze in the meantime. Melt the chocolate in a bowl, over a double-boiler or in 20-second intervals in the microwave, until smooth.
Whisk the confectioners sugar, olive oil, and hot water into the melted chocolate until glossy and pourable.
Add more water as needed to achieve a smooth, glaze consistency.
To serve — pour the glaze on top of the cake. Garnish with rose petals and a generous pinch of flaky salt.
