White Chocolate Olive Oil Cake

Instructions

1. 1

   Preheat your oven to 180°C (350°F). Grease two 20cm round cake pans and line the bottoms with parchment paper.

   Tip: Make sure to grease the pans thoroughly for the cake to release easily.

2. 2

   In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

   Tip: Sifting the dry ingredients helps to incorporate air and ensures even distribution.

3. 3

   In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract.

   Tip: Be patient and take your time; the creaming process is crucial for a light and fluffy texture.

4. 4

   Add the olive oil to the bowl and mix until well combined.

   Tip: Use a gentle folding motion to avoid overmixing the batter.

5. 5

   Gradually add the flour mixture to the wet ingredients and mix until just combined.

   Tip: Avoid overmixing, as this can lead to a dense cake.

6. 6

   Melt the white chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.

   Tip: Make sure the chocolate is smooth and glossy before adding it to the batter.

7. 7

   Fold the melted white chocolate into the cake batter until well combined.

   Tip: Be gentle when folding to avoid introducing air into the batter.

8. 8

   Divide the batter evenly between the prepared pans and smooth the tops.

   Tip: Use a spatula to ensure the batter is evenly distributed and the pans are filled to the top.

9. 9

   Bake for 25-30 minutes or until a toothpick inserted into the center of each cake comes out clean.

   Tip: Rotate the pans halfway through baking to ensure even cooking.

10. 10

    Remove the cakes from the oven and let them cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.

    Tip: Letting the cakes cool in the pans helps them to release more easily from the pans.