un gateau pour maman

for mother's day this year, i was lucky enough to line my work travel schedule to fly home and celebrate with my family in person. i came up with this cake after receiving some consultation from my younger brother, austin, while we were sitting through some horrendous la traffic. i was completely out of ideas on what to bake for the occasion, but after bouncing around a few ideas with that genius kid, we came up with this brilliant combination.

the cake was moist, tart, chocolatey, and lemony. it was really was a delight. my mom even invited a few of her ajuma friends and their daughters over to enjoy as well. this cake's life spanned a few short hours, which is always a great thing :)

xo, christine

DARK CHOCOLATE cherry olive oil cake

ingredients

dry ingredients

2 cups flour

1/3 teaspoon kosher salt

1/3 teaspoon baking powder

wet ingredients

1/4 cup cane sugar

1/3 cup regular olive oil

1/3 cup whole milk

3 eggs

1/2 tablespoon vanilla extract

1 tablespoon lemon zest

to fold-in last

1/3 cup roughly chopped dark chocolate

3/4 cup pitted cherries cut in half

notes

preheat the oven to 350 degrees, brush oil on the inside of the bundt pan

1. combine the dry ingredients in a mixing bowl and  set aside

2. in a separate bowl, beat together the wet ingredients using a whisk or a fork until egg yolks and whites are broken down

3. slowly mix dry ingredients into the wet mixture, whisk until evenly combined

4. fold in the chocolate and cherries into the mix. limit how many times you fold the batter! do not overmix here unless you want a pink cake!

5. pour batter into the bundt pan, give it a jiggle so that the batter is evenly set in

6. bake for around an hour until the cake is golden and the tips are golden brown

7. let the cake cool for at least 20 minutes, place a dish or serving platter on top of the pan, flip, tap, and release that cake!

8. optional: have a little photoshoot and have your mom pose with the cake