Chocolate and Olive Oil Cake with Strawberries Recipe

Happy season of love!

Like usual, to get in the spirit, I turned to baking. Valentine’s Day is a great opportunity to show somebody you care through homemade treats, and I’ve got a good recipe for you to try!

I wanted to use two food items that feel quintessentially Valentine’s-esque - chocolate and strawberries. I decided on a chocolate-based cake, while figuring out a way to easily incorporate the strawberries. From my snacking cakes baking book, I ended up doctoring up a recipe to fit my vision!

Chocolate and Olive Oil Cake with Strawberries

• 1 cup sugar

• 2 eggs

• 1 cup plain whole-milk yogurt

• 2/3 cup olive oil

• 1 teaspoon vanilla extract

• 3/4 teaspoon salt

• 3/4 cup cocoa powder

• 3/4 cup all-purpose flour

• 1/2 cup oat flour

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 3/4 cup sliced strawberries

1. Preheat the oven to 350 degrees and grease a round cake pan.

2. In a large bowl, whisk together the sugar and eggs until pale and foamy, then add in the yogurt, oil, vanilla, and salt. Whisk in the cocoa powder until well combined.

3. Add both flours, baking powder, and baking soda in, and whisk until smooth.

4. Pour the mixture into the cake pan. Gently tap it against the counter to release air bubbles and smooth the top of the batter.

5. Slice the strawberries and cut out triangles from the tops so the pieces resemble hearts. Scatter them on top of the cake.

6. Bake for 40-45 minutes, or until a toothpick can be inserted and come out clean. Let the cake sit for 15 minutes before removing it from the pan, then let the cake cool completely.

Wrap or store uneaten slices in the fridge.