Lavender Rose Chocolate Olive Oil Cake

Name: Lavender Rose Chocolate Olive Oil Cake
Ingredients: 1 ¼ cup all-purpose flour; ½ teaspoon baking soda; 1 teaspoon kosher salt; ½ cup plus 2 tablespoons water; 2 Spring & Mulberry Lavender Rose Chocolate Bars; 3 eggs; ¾ cup Brightland Alive Extra Virgin Olive Oil; 2 teaspoons vanilla extract; 1/2 cup date syrup; 1¼ cup full-fat cream cheese; Preheat oven to 325°F.; In a large bowl add all dry ingredients and stir together, set aside.; In a separate bowl add all wet ingredients and 1 melted Spring and Mulberry bar, excluding the cream cheese. Stir together.; Slowly add the dry ingredients to the wet ingredients, mixing in intervals until fully incorporated.; Pour the cake batter to an oiled pan, and bake for 30-40 minutes.; Once your cake is fully cooled, pipe or spread the frosting, top with florals, and share with your loved ones.

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This rich cake combines the smoothness of Brightland's Alive Extra Virgin Olive Oil with Spring & Mulberry's naturally sweetened Lavender Rose dark chocolate. P

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Ingredients

1 ¼ cup all-purpose flour⁠
½ teaspoon baking soda⁠
1 teaspoon kosher salt⁠
½ cup plus 2 tablespoons water⁠
2 Spring & Mulberry Lavender Rose Chocolate Bars
3 eggs
¾ cup Brightland Alive Extra Virgin Olive Oil⁠
2 teaspoons vanilla extract⁠
1/2 cup date syrup⁠
1¼ cup full-fat cream cheese⁠
Preheat oven to 325°F⁠.
In a large bowl add all dry ingredients and stir together, set aside.⁠
In a separate bowl add all wet ingredients and 1 melted Spring and Mulberry bar, excluding the cream cheese. Stir together.⁠
Slowly add the dry ingredients to the wet ingredients, mixing in intervals until fully incorporated.⁠
Pour the cake batter to an oiled pan, and bake for 30-40 minutes.⁠
Once your cake is fully cooled, pipe or spread the frosting, top with florals, and share with your loved ones.