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Chocolate Date Olive Oil Cake with Orange Cream

This light and simple cake is perfect for summer, implementing sweet dates, bright citrus, and bittersweet chocolate. The olive oil adds a light floral citrus note, which blends perfectly with the chocolate, dates, and refreshing citrus cream on top. This is a quick and easy cake to throw together for any end of summer gathering!
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Prep Time 1 hour
Cook Time 45 minutes
Servings: 12 slices
Ingredients Method

Ingredients
  

Chocolate Date Olive Oil Cake
  • 1 cup granulated sugar
  • 3 large eggs at room temperature
  • 1 cup olive oil
  • 1 ½ Tablespoons vanilla bean paste
  • 1 cup whole milk
  • 2 ½ cups all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 3 ounces bittersweet chocolate finely chopped
  • 1 cup sliced dates
  • 2 Tablespoons granulated sugar
Orange Cream
  • ⅓ cup granulated sugar
  • zest of 1 orange
  • 8 ounces crème fraîche cold
  • 2 teaspoons vanilla bean paste
  • a pinch of salt
  • ¾ cup heavy cream cold

Method
 

Start by making the batter
  1. Preheat the oven to 375℉. Grease a 9 inch spring form baking pan with butter, line the bottom with a parchment paper round, and then grease the parchment paper. Line the outside of the pan with a water moistened cake strip. Set aside.
  2. In a large bowl using either a hand or stand mixer fitted with a whisk attachment, mix together 1 cup of granulated sugar and the eggs on high speed until pale and fluffy, about 3 minutes. Next, slowly stream in the olive oil while still mixing on high speed. Once combined, add the vanilla bean paste and stream in the milk with the mixer running on medium speed. Add in the flour, baking powder, and salt and mix on low speed until just combined. Once combined, fold in the chopped chocolate and dates with a large rubber spatula.
  3. Spread the batter evenly in the previously prepared baking pan. Sprinkle the top with 2 Tablespoons of granulated sugar. Bake for 40-45 minutes or until an inserted toothpick comes out clean from the center of the cake. Let the cake cool completely in the pan before serving.
Make the Orange Cream
  1. Right before you are ready to serve, make the orange cream. In a large mixing bowl using either a hand or stand mixer fitted with a whisk attachment, add the sugar and orange zest. Using your fingers, smush the two together. This helps release oils in the orange zest and gives the cream more flavor. Add the crème fraîche, vanilla, salt, and heavy cream. On medium high speed, whip the mixture to stiff peaks.
  2. Serve a slice of the cake with a generous scoop of the orange cream. The cream stays fresh sealed in an airtight container in the refrigerator for up to 3 days. The cake stays fresh sealed in an airtight container at room temperature for up to 5 days.