Olive Oil Dark Chocolate & Espresso Cake with Powdered sugar and Pomegranate seeds!
Whether you plan on making cake pops for a Valentine’s day brunch with the girls, mini Valentine’s cakes for a bake sale, or just looking to celebrate the middle winter with a festive Valentine’s Day Cake, I have you covered with one I bet you haven’t tried yet and one that is so unique you likely won’t find it on your grocery store shelves.
I didn’t grow up with heavily frosted cakes. I recall two cakes that made the most appearances: my birthdays were always a Carvel ice cream cake (I loved the chocolate layer and the crunchies, but there were never enough crunchies), and my dad’s sometimes homemade, sometimes from-a-box chocolate cake dusted with sifted powder sugar. Simple, elegant, and just subtly sweet.
This always brings back such nostalgic memories and recently, I was looking to make a cake for a dinner party with family. I decided to try the Dark Chocolate & Espresso box from Elia. It is an olive oil -based cake and was so moist! Plus, it was so easy to whip up and it’s nice knowing the cake was filled with healthy fat from the good quality extra virgin olive oil. Everything came in the box, and it tasted homemade! It was a hit with everyone. You can’t taste the espresso, but I think it brought out the chocolate even more. I dusted it with sifted powdered sugar and some fresh pomegranate seeds for some color.
Because of the olive oil, the consistency would be perfect for some Valentine’s Day cake pops, or mini-Valentine’s cakes if you have the molds, otherwise a traditional bundt or cake pan will work just fine! Classy, sexy, and delicious! This is not your Mediterranean mother’s box cake…but with the simple ingredients and the olive oil, it just might be closer your Mediterranean great, great grandmother’s recipe!
<3<3 Enjoy and Happy Valentine’s Day from me to you! <3<3
