![]() Transfer the cake to a serving plate or cake stand. Run a knife around the edge of the cake and release the sides of the pan.Cover and refrigerate until ready to serve. Add the cardamom and beat until stiff peaks form, about 1 to 2 minutes more. While the cake is baking, in a chilled metal or glass bowl using a hand mixer, beat the cream on medium speed until soft peaks form, about 4 minutes.Let cool in the pan on a wire rack for 10 minutes. A cake tester inserted into the center should come out clean or with just a few crumbs on it. Bake for 30 to 35 minutes, or until the sides are set and the top of the cake still looks slightly moist. Pour the batter into the prepared pan and sprinkle with flaky salt.Slowly add the flour mixture until it is evenly incorporated, stopping the mixer and scraping down the bowl as necessary. Turn the speed on the mixer down and pour in the cocoa and vanilla mixture.In the bowl of a stand mixer fitted with the paddle attachment, beat together the sugar, olive oil, and eggs until you have a light, fluffy cream, about 3 minutes.In a separate large bowl, combine the flour, baking soda, and salt. Whisk in the vanilla, then set aside to cool slightly. Sift the cocoa into a medium bowl and whisk in the boiling water until smooth.Grease a 9-inch (23-cm) springform baking pan with a little olive oil and line the base with parchment paper. This olive oil cake recipe isn’t vegan, but if you’re looking for a good vegan chocolate cake recipe, try this traditional one or this chocolate zucchini cake. I can hardly wait to have a coffee table again so I can display this beauty □ ![]() I love the way Karen describes her collection of recipes: “food as it should be: nuanced, bright and gorgeous.” The book isn’t vegetarian, but there are a lot of vegetable-based recipes (not so many vegan ones), and overall tons of inspiration. At first glance, the recipes seem very simple (hence the name of the book!) but dig in and you’ll see that each recipe includes 2 or 3 clever “market variations” where Karen suggests altering just a few ingredients to change the recipe’s flavor profile. The book is aptly titled “Spring/Summer” as the recipes are highly seasonal (a Fall/Winter volume is coming later). The book is a gorgeous oversized cookbook that feels like an art book. The olive oil gives it a rich flavor but the cake itself is surprisingly light. She tops it with cardamom whipped cream (the recipe is below), but I used some whipped coconut cream that I had on hand instead. It’s not overly sweet, but it’s deeply chocolate-y. Karen describes this cake as “a balance of sweet and savory.” I have to say – this one is for all of you dark chocolate lovers out there. This recipe comes from the new book Simple Fare: Spring/Summer by Karen Mordechai of Sunday Suppers, whom I’ve been a fan of for years. So… umm… it’s cake time! I’m not sure it’s celebration cake or sadness cake, but either way – it’s cake! I’m not always big on desserts, but sometimes I just need some “it’s-all-going-to-be-ok” chocolate cake. Hi, my name is Jeanine and I’m 38 going on 12. Don’t worry, the blog isn’t going anywhere – I have tons of new recipes and other special projects in the works. I’ve been cooking up a storm here in my mom’s kitchen, which is especially helpful because she washes all the dishes in my wake :). We’re excited for a new adventure, but of course, it’s always sad leaving homes and friends (and kitchens! aahh, what am I doing!) behind. We left Austin a few weeks ago and are spending the summer temporarily in Chicago (living with my parents – so glamorous!) until we find a new place to call home. We sold our house yesterday. In case you haven’t heard, Jack and I are moving(!?), and lately I’ve been feeling a really mixed bag of emotions about it.
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