Chocolate Olive Oil Cake with  Mascarpone cream

Chocolate Olive Oil Cake with  Mascarpone cream

Your new favorite—our Chocolate Olive Oil Cake with Mascarpone Icing features the rich, nutty flavor of Dolci Nocciola Hazelnut Sauce, blended with smooth Bella Cucina Organic Extra Virgin Olive Oil and espresso. Here’s how to make it:⁠

SHOPPING LIST: ⁠

1 ½ cups cake flour⁠
1 tsp baking soda⁠
½ cup Bella Cucina Organic Extra Virgin Olive Oil⁠
1 jar Dolci Nocciola Hazelnut Sauce (6 oz)⁠
6 eggs, separated⁠
¼ cup espresso or strong coffee⁠

PREPARATION: ⁠

Prepare an 8-inch springform pan (butter, parchment, and flour). Preheat oven to 350°F.⁠
Mix flour, baking soda, and olive oil. Beat egg yolks with ½ cup sugar until thick. Add espresso and mix.⁠
Fold in flour mixture and Dolci Nocciola.⁠
Whip egg whites with remaining sugar until stiff. Gently fold into chocolate mixture.⁠
Bake for 30 minutes. Serve warm or cool.⁠

MASCARPONE ICING: 

4 oz mascarpone⁠
2 cups confectioners’ sugar⁠
½ cup milk⁠

ICING PREPARATION:⁠

Mix all ingredients until smooth, then pour or spread over the cake.⁠

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