Chocolate cake without butter is the perfect dessert for those looking for a mouth-watering treat but with less fat. Made with seed or extra virgin olive oil, bitter cocoa and a few simple ingredients, this cake wins you over with its fluffiness and intense chocolate flavor.
Great for breakfast, snack or as a base for filling, it is also ideal for those who are lactose intolerant or follow a lighter diet. Find out how to make a light chocolate cake, without butter but full of flavor!
2. Once doubled in volume, gradually add the sifted flour and milk, continuing to mix.
3. Combine the extra virgin olive oil in a trickle, adding the sifted cocoa and baking powder.
4. Mix until the mixture is smooth.
5. Grease and flour a cake pan. Pour in the batter and bake in a preheated oven at 180° for about 40 minutes.
6. Remove from oven, let cool, and sprinkle with powdered sugar.
Chocolate cake without butter: 5 reasons to use EVO oil
Olive oil, or rather,extra virgin olive oil, is a vegetable fat that not only is not bad for our health, but also helps us feel better, as well as being perfect for making desserts.
Rich in substancesantioxidants, it fights the natural aging of our cells.
Themonounsaturated fatswithin it can lower cholesterol levels, thereby protecting the cardiovascular system.
Due to its specific chemical composition, it is alight and digestible food.
The fact that it is liquid makes it much moreamalgamableinto the doughs, which are homogeneous and without lumps.
It gives baking cakes morefragrance: cakes made with olive oil are fluffier and more fragrant, and last longer.
For our chocolate cake without butter, we recommend that you use alight, mild-tastingoil so as not to cover up the flavor of the other ingredients.
We opted for Farchioni Organic Extra Virgin Olive Oil, which has an extremely balanced taste with light fruity hints, ideal for our recipe.
Preparation tips for a perfect cake
Following the recipe, you should not encounter any particular problems, as long as you keep some important rules in mind:
Ingredients should be used atroom temperature, so that temperature differences between one and the other do not affect the success of the dough. We therefore advise you to remove those from the refrigerator that should be kept cool at least half an hour before using them.
To whip the eggs with sugar, unless you have more than good dexterity, we recommend using anelectric whisk: this way the mixture will assemble faster and increase in volume due to the incorporated air.
Ingredients should always be addeda little at a time, otherwise there is a risk of the dough coming apart and lumps forming.
To avoid lumps, it is also essential to pass all powdered ingredients (flour, cocoa, and baking powder) through asieve.
To keep the temperature of the oven from dropping too much when you open it to put the cake in, we recommend preheating it toa temperature a little higherthan the one given in the recipe, remembering then to lower it.
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