February Recipe of the Month
Espresso Balsamic is the secret ingredient in this quick and easy dessert!
Irish Whiskey Chocolate Cake
Cooking Time: 55-65 min. Servings: 8-10
¾ cup THE OLIVE MILL BLOOD ORANGE OIL
¼ cup THE OLIVE MILL ESPRESSO BALSAMIC
¾ cup plus 2 T. cocoa
1 ¼ cup brewed strong coffee
½ cup whiskey
1 cups sugar
1 cup light brown sugar
2 cups flour
1½ t. baking soda
½ t. salt
1/8 t. ground cloves
3 large eggs
1 t. vanilla
1 cup mini semisweet chocolate chips
Heat oven to 325 degrees. Butter a 10” springform pan. Dust with 2 T. cocoa powder. In a medium saucepan over low heat, mix together oil, coffee, whiskey and remaining cocoa powder, whisking occasionally, until smooth. Whisk in sugars until dissolved. Remove from heat and cool completely. In a separate bowl, whisk together flour, baking soda, salt and cloves. In another bowl, whisk together eggs, vanilla and vinegar. Slowly whisk egg mixture into chocolate mixture. Add dry ingredients and whisk to combine. Fold in chocolate chips. Pour batter into prepared pan. Transfer to oven and bake until a toothpick inserted in the center emerges clean, 55-65 minutes. Let cool in a wire rack, then remove sides of pan. Dust with powdered sugar before serving, if desired.
