Portable Chocolate Olive Oil Cakes

I've certainly never made an olive oil cake before, but don't these look divine? Ingredients For the Cake: 4 tablespoons non-dairy milk 1/4 teaspoon vinegar 1/2 teaspoon vanilla extract 3 tablespoons granulated sugar 3 tablespoons olive oil 1/4 cup all purpose flour 2 tablespoons cocoa powder 1/4 teaspoon baking soda 1/8 teaspoon baking powder pinch of salt For the Ganache: 1/3 cup full fat canned coconut milk 6 ounces semi-sweet chocolate 1 tablespoon amaretto liquor (optional) Toppings: Chocolate sprinkles Honey roasted almonds Instructions For the Cake: Preheat the oven to 350 degrees fahrenheit. Grease and flour 2 half-pint sized mason jars (I used Bake Easy non-stick spray) and place them on a baking sheet for easier handling. In a small bowl, combine the non-dairy milk and vinegar. Set aside for a couple of minutes to curdle. Add the vanilla extract, sugar and olive oil and whisk until frothy. Add the all purpose flour, cocoa powder, baking soda, baking powder, and salt. Whisk until combined. Divide the batter between the mason jars and bake for 20-23 minutes, until a toothpick inserted into center of the cake comes out clean. Cool on wire racks for about 15 minutes. Run a knife around the sides of the cakes and turn them out of the mason jars to cool completely. For the Ganache: In a small sauce pan, heat the coconut milk over medium heat until it just beings to boil. Remove the pan from the heat and whisk in the chocolate and liquor until the mixture is smooth. Let the mixture come to room temperature. To Assemble the Cakes: Place the frosting in a piping bag fitted with a star tip If your cake has domed up on the top, slice it off to make the cake flat (the dome is perfect for taste testing). Slice the cake horizontally into 2 even layers. Place one layer of the cake in the bottom of the jar. Pipe a layer of frosting over the cake. Add an additional layer of cake and pipe an additional layer of frosting. Top with sprinkles and/or honey roasted almonds.

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