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  Bella Cucina Organic Extra Virgin Olive Oil and espresso. 

SHOPPING LIST: ⁠
⁠
1 ½ cups cake flour⁠
1 teaspoon baking soda⁠
½ cup Bella Cucina Organic Extra Virgin Olive Oil⁠
1 jar Dolci Nocciola Hazelnut Sauce (6 oz)⁠
6 eggs, separated⁠
3/4 cup sugar
¼ cup espresso or strong coffee⁠

PREPARATION: ⁠Preheat oven to 350°F.

⁠Butter an 8-inch springform pan, line with parchment paper, rub lightly with butter and coat with flour, shaking off any excess. In a large bowl, mix flour, baking soda and olive oil until well-combined. Set aside.

In the bowl of a stand-mixer, combine ½ cup of the sugar with the egg yolks and whip until light in color and thick. Add the espresso and mix just until incorporated. Fold in the flour mixture and chocolate, mixing just until combined.

In a clean bowl, whip the egg whites until stiff, adding the remaining sugar, one tablespoon at a time. Gently fold the egg whites into the chocolate mixture. Some streaks of egg whites may remain; they'll melt into the mixture when baked. Pour the batter into the pan and bake for 30 minutes, or until a toothpick placed in the center of the cake comes out clean.

Cool, then top with Mascarpone Cream.

⁠
MASCARPONE Cream: 

4 ounces mascarpone⁠
1 cup heavy whipping cream 

Whip the mascarpone and cream until light and fluffy. Spread over the cake.⁠ 
Sprinkle with Cocoa powder,  if desired.