August 21st is a pretty big date this year. A huge chunk of the United States will be able to view a total solar eclipse! Here in Charleston, South Carolina, we’re in the line of optimal viewing and couldn’t be more excited about it. I actually put it on my calendar two years ago!
All of our schools are out of session on the 21st, so the whole city will be watching! What an opportunity! In celebration, we’re having a solar eclipse party and I couldn’t think of a better way to celebrate than to dive into a chocolate moon cake.
This chocolate moon cake is extra special, too. It’s flavor is phenomenal. The fudginess is even better, thanks to Filippo Berio. When I told everyone there was not a drop of butter in the batter, they were floored. That olive oil does the trick so beautifully!
You see, the fat in brownies are what make it so moist and gooey. As a healthier alternative to butter, olive oil does a beautiful job at creating a moist and fudgy cake here. Yes, this cake is more of a giant circle brownie than a cake. But, we’ll roll with it.
I chose to use an extra light tasting olive oil from Filippo Berio to give the cake a super fudgy inside without overpowering the cake with the flavor of olive oil. However, you could certainly use any of Filippo Berio’s olive oils (there are 6 to choose from!) and it would be splendid.
And you talk about easy to make? It only takes a few minutes to whip up and then you pop it in your oven. Thirty minutes later and you’ve got a decadently gooey chocolate moon cake ready to eat.
In addition to the once in a lifetime event with the solar eclipse, Filippo Berio has a special event of its own! I’m honored to help Filippo Berio to celebrate their 150th anniversary! They have been traveling with a Master of Flavor gourmet food truck all across the United States and they are concluding their tour right here in Charleston, SC!
Thank you for reading and follow along during the Filippo Berio food truck event and the total solar eclipse next week on my social media!
Chocolate Moon Cake
Ingredients
Method
- Preheat the oven to 350°F.
- Spray a 8.5" springform pan olive oil spray.
- In a bowl, whisk the olive oil, eggs, coffee, sugar, and vanilla extract together.
- Add the flour and baking powder and stir together.
- In a microwavable bowl, melt the chocolate chips (stirring every 30 seconds until melted).
- Add the melted chocolate to the mixture and stir until well combined.
- Bake for 30-35 minutes until a cake tester comes out clean 1" from the side and doesn't come out clean in the middle.
- Allow it to cool before cutting.
- Best if served with ice cream or a tall glass of milk.
