Ingredients for 14 portions
3 cups unbleached flour
1 ¾ cups of sugar
8 Tbs. of sweet ground chocolate and cocoa (I used Ghirardelli)
2 Tsp. of baking soda
½ Tsp. of salt
¾ cup of extra virgin olive oil
2 Tbs. of white vinegar
1 Tbs. of vanilla extract
2 cups of water
Preheat the oven to 350ºF. Grease and flour two 9 by 3 inches baking pans. In a large bowl, mix the flour, sugar, cocoa, baking soda and salt. In another bowl, with an electric mixer on low speed beat the oil, vinegar, vanilla, and water until smooth. Add the dry ingredients to the olive oil mixture. Pour the batter into the prepared pans. Bake for 30 minutes or until a toothpick inserted into the center of the cakes comes out clean. Transfer the pans to two wire racks and let them cool for 20 minutes. Unmold the cakes and let them completely cool down before frosting.
Cream Cheese Frosting
2 8-ounce packages cream cheese, at room temperature
3 cups confectioners’ sugar
1 ½ tablespoon almond extract
In a bowl, with an electric mixer, beat the cream cheese with the almond extract, until light and fluffy. Gradually add the sugar, beating well until it gets the desired consistency. Frost the top of one cake. Put the other cake on top. Frost sides and top. Refrigerate at least one hour before serving.
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