Take a trip to Italy with this Chocolate-Studded Olive Oil Cake With Amaretto Strawberries.
A few weeks ago, while packing up our lives for a big move, I felt the urge to hit the proverbial pause button. Life had just gotten very noisy, and I needed to take a step back. My kitchen was nearly empty by that point, with boxes stacked high and the pantry almost cleared out, but strawberries were in the fridge. It just felt right to bake something with them.
I made an olive oil cake studded with chopped chocolate. Then, I macerated the strawberries with amaretto—a sweet Italian liqueur—lemon juice, and sugar. I spooned whipped cream on top and shaved some chocolate over the whole thing. The scene was a little bit chaotic, sure, but the dessert tasted like inner peace.
Olive oil cakes are Italian pantry staples for a reason; they’re simple in flavor but smart in structure. Olive oil gives the crumb a softness that lasts longer than butter-based batter, and lemon zest adds the most delicate kiss of bright sweetness without turning it into a citrus bomb. The chocolate adds little pockets of rich, melty goodness that permeate the cake crumb. It’s exactly the kind of pick-me-up I needed to escape the moving day blues for a little while, and I can’t wait to revisit this recipe for my first dinner party when settled into our new place.
The beauty of using olive oil
No, your cake isn’t going to come out tasting like salad dressing. Olive oil is a liquid fat, and liquid fat behaves differently in cake batter than butter or shortening: it doesn’t solidify as it cools. This means your baked goods retain a softer crumb for longer. In cakes, you end up with tender slices that remain that way well after baking. Olive oil does have a flavor, which can be mild, fruity, and faintly peppery depending on the oil. That said, it adds personality without burying the sweet ingredients like sugar or vanilla. Give it a try, and you may never go back to other methods.
How do I store leftovers?
Once the cake has cooled, you can wrap up the remaining loaf or individual slices and store them in the fridge for up to 3 days. You can also freeze individual slices for up to 3 months.
Serving suggestions
What’s cake without ice cream? I love to serve this chocolate chip olive oil cake with a big scoop of Brown Sugar Ice Cream or Vanilla Bean Ice Cream. For something a little more decadent to pair with your macerated berries, try this Mascarpone Whipped Cream.
Chocolate-Studded Olive Oil Cake With Amaretto Strawberries
Ingredients
For The Chocolate Chip Olive Oil Cake:
- 2 cups sugar
- 3 eggs
- 1 cup olive oil
- 2 teaspoons vanilla
- 1 cup whole milk
- Zest of one lemon
- 1 tablespoon amaretto
- 2 3/4 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup chocolate finely chopped (milk, semi-sweet, or dark, as desired)
For The Amaretto Strawberries:
- 2 pints strawberries sliced
- 3 tablespoons amaretto
- Juice of half a lemon
- 2 tablespoons sugar
To Serve:
- Whipped cream
- Shaved chocolate (milk, semi-sweet, or dark, as desired)
Instructions
- Preheat the oven to 350°F. Line two 9×5-inch loaf pans with parchment paper and spray with cooking spray.
- In the bowl of an electric mixer, beat the sugar and eggs until pale yellow and thick, about 3 minutes. Add olive oil, vanilla, milk, lemon zest, and amaretto.
- Add flour, baking powder, baking soda, and salt. Mix until just combined. Fold in the chopped chocolate.
- Divide batter evenly between both pans and bake for 40-50 minutes, or until golden and a toothpick comes out clean. Let cool on rack for 20 minutes, then remove from pans and cool completely.
- To make the strawberries, combine berries with amaretto, lemon juice, and sugar. Let sit at room temperature for 30 minutes before serving.
- Serve cake with the berries and whipped cream. Garnish with shaved chocolate.
Leave a Comment