Chocolate Cake with Chocolate Cherry Balsamic Frosting
Chocolate Cake with Chocolate Cherry Balsamic Frosting
Servings: 20
Prep Time: 20 mins
Cook Time: 30 mins
Ingredients:
1 Box Chocolate Cake Mix (enough for two 9” round pans)
Olivelle Vanilla Maple Infused Olive Oil, used as an oil substitute for the oil from the cake box directions
4 oz 60% Cacao Chocolate
1 ½ cups Unsalted Butter, softened but still firm
3 cups Powdered Sugar
2 tablespoons Olivelle Cara Cara Cherry White Barrel Aged Balsamic, plus more for drizzling
2 tablespoons Cherry Juice, optional
¼ teaspoon Olivelle Vanilla Bean Infused Sea Salt
Cherries, for decorating
Directions:
1. Make the cake according to the box directions, substituting the oil with Vanilla Maple Infused Olive Oil. Bake in two 9” round pans and let cool completely.
2. Melt the chocolate using a double boiler, or place in a microwave-safe bowl and heat at 50% power in 15-second intervals, stirring between each, until smooth. Let the chocolate cool to room temperature.
3. Meanwhile, in a large mixing bowl, beat the butter until smooth. Add 1 cup of powdered sugar at a time, mixing well after each addition until all 3 cups are incorporated.
4. Add the cooled melted chocolate, 2 tablespoons Cara Cara Cherry White Barrel Aged Balsamic, 2 tablespoons cherry juice (or use 2 tablespoons more balsamic if not using cherry juice), and Vanilla Bean Infused Sea Salt. Mix until frosting is light and fluffy.
5. Once cakes are cool, trim the tops with a serrated knife to create a flat surface. Place the first layer on a cake stand or cake turntable, drizzle generously with balsamic vinegar, and spread about ⅓ of the frosting evenly over the top.
6. Place the second cake layer on top, then frost the entire cake with the remaining frosting. Decorate the top with cherries if desired and enjoy!