Whole-Grain Olive Oil Chocolate Chip Cake – Recipe!

Heritage or ancient grains are all the buzz these days as consumers are looking for unaltered or un-genetically modified whole-wheat flours.  Red Fife is a heritage wheat and has been mostly resurrected in Canada, along with Emmer, Red Turkey, and Einkorn grains, which have shown to be more digestible to the gluten-sensitive population.  I’m lucky enough to have a Canadian friend who sent me a bag of Red Fife, milled by Flourish, but you can find these ancient grain flours in the states as well, including; Anson Mills in South Carolina, Janie’s Farm in Illinois, and various other small farms across America.  So, keep your eyes open for a bag at your local farmer’s markets.

Red Fife makes a great flour for baking, especially in place of all-purpose flour, or to blend with all-purpose flour for depth of flavor.  Nutty, cinnamon notes arise in using heritage grains, as well as increased health benefits from vitamin B and minerals, that you don’t naturally find in highly processed white flours, including gluten-free blends.  I use these types of flours because it makes rustic cakes, cookies and breads so much more interesting, without changing the overall composition of the baked good.

This cake recipe is a one-bowl wonder and I used olive oil instead of butter to create a super moist crumb, that highlights the bittersweet chocolate chips.  I think the grassy flavors of oil olive are so interesting with dark chocolate, and make this cake taste so spectacular.  It’s a nice treat to serve after a meal, or to enjoy with coffee in the late afternoon.

Ingredients

3/4 cup Red Fife or other whole-grain flour

1 1/2 cups all-purpose flour + 1 tablespoon

3/4 cup granulated sugar

1 1/2 teaspoons baking powder

3/4 teaspoon salt

3 eggs

1 cup olive oil

3/4 cup whole milk

1 cup bittersweet chocolate chips or chunks

1/4 powdered sugar for dusting, optional

(Makes 8-inch Cake)

To Prepare:

1. Preheat oven to 350 degrees.  Oil 8-inch baking pan, set aside.
2. In a large bowl, whisk together red fife, 1 1/2 cups all-purpose flour, sugar, baking powder and salt.
3. Make a well in center and add eggs, oil and milk.  Whisk wet ingredients in center, while incorporating dry ingredients around edges.  Mix until smooth.
4. Add 1 tablespoon flour to chocolate chips, toss together.  Add to batter and stir.  Pour batter into prepared pan.
5. Bake for 35-40 minutes or until firm to the touch in center.  Remove and let cool for 20 minutes, before removing from pan.
6. Loosen edges with knife and invert onto a plate and then, invert back onto a cake stand, or serving plate.  Dust with powdered sugar, if desired.  Enjoy!