As seen in the Chef Mark video.
Want to make a delicious Chocolate cake in your BR-2 Dome Oven without all the butter?
1 cup Sugar
2/3 cup olive oil
6 tablespoons unsweetened cocoa powder
1/2 cup boiling water
2 teaspoons vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1 pinch salt
Grease your pan with a little oil. Measure and sift the cocoa powder into a bowl and whisk in the boiling water until you have a smooth, chocolatey, still runny paste. Whisk in the vanilla extract, then set aside to cool.
In another bowl, combine the all-purpose flour with the baking soda and pinch of salt.
Preheat your BR-2 Dome Oven to 325 degrees F.
Put the sugar, olive oil, and eggs into the bowl of a freestanding mixer with the paddle attachment (or use a bowl and whisk) and beat together vigorously for about 3 minutes, until you have a pale colored mixture the consistency of thickened cream.
Turn the speed down to low and pour in the cocoa mixture, beating as you go, and when all is scraped in, you can slowly add the all-purpose flour mixture.
Bake for 40-45 minutes or until the sides are set and the very center, on top, still looks slightly damp. A cake tester should come up clean.
Let it cool for 10 minutes on a wire rack then remove from pan. Leave to cool completely.
We've garnished ours with fresh berries, mint, and powdered sugar to give it some great complexity and awesome color, but you can have fun with it!