Cat Cora's Mouthwatering Holiday Cake

CatCoraCakeEmbedPhoto: Courtesy of The New Potato.
On a quest for the next big thing in the food industry, sisters Danielle and Laura Kosann have begun the journey with The New Potato. Profiling chefs, restauranteurs, and celebrities alike with cuisine questionnaires, the world of dining has reached a whole new level of delish. This week, the ladies lend us Cat Cora's insane chocolate cake recipe.
Olive Oil Chocolate Cake
Serves 10
7 eggs, separated
1 cup superfine sugar
1/2 cup Cat Cora’s Kitchen by Gaea Kalamata D.O.P. Greek Extra Virgin Olive Oil
1 cup self-raising flour, sifted
1 3/4 cups drinking chocolate (not cocoa), sifted
½ cup warm water
1/4 cup sugar when beating egg whites
Preheat the oven to 350 degrees. Beat egg yolks with castor sugar until fluffy. If the mixture tends to be thick, add 1 tablespoon of warm water. This will help the mixture turn fluffy again.
With the beater on medium speed add the olive oil, bit by bit, like making mayonnaise. Add dry ingredients to the mixture on low speed and beat until all combined. Add the water.
Whip the egg whites until thick, add the sugar and beat until it dissolves.
Pour chocolate mixture into a large bowl and gently but swiftly fold in the egg whites. When well combined pour into a greased 9 inch cake tin and bake for 1 hour or until cooked.
Serve with chocolate ganache (sauce) and Cat Cora’s Kitchen sea salt.

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