Where have you bean all my life?

A Pinch of Salt

By Donna Marie Riani

Has there ever been a bean more beloved than the coffee bean? Coffee can help you kick start your day in a way that nothing else can. It’s a magic elixir that can revive you when you hit an afternoon slump and can help clear the cobwebs from your brain.

There are stories going back as far as the 9th Century about shrubs that contained berries that had a stimulating effect when eaten.

As for something that resembles what we drink today, that didn’t come about till around the 15th Century, when coffee beans were first roasted and brewed in Arabia.

Way back in the 16th Century, doctors realized that there are health benefits to coffee such as antioxidants and B vitamins. It didn’t take long for the whole world to discover and fall in love with it.

It should come as no surprise that it is one of the most popular drinks in the world.

Oregon is known for many culinary delights and coffee certainly ranks high on that list. We have some of the best in the world in our state and are fortunate to have many Oregon coffee shops that roast their beans in house. If you drive by one of them when they are roasting, the smell beckons. It is unmistakable.

The process that leads to coffee includes drying, roasting, grinding and brewing. Each coffee house has its own proprietary blends and ways of doing things, which yield very different flavors, colors and aromas. Because things can vary so wildly depending on all these factors, it’s no wonder that people are fiercely loyal to their favorite coffee houses and coffee brands.

When it comes to coffee there really is something for everyone, from a light latte to a shot of espresso.

Then there’s me; I basically like my coffee like a milkshake with lots of cream and a flavor shot. Long story short, there is no wrong way to do coffee.

Coffee is very versatile when it comes to cooking and baking. I especially love it when it’s paired with chocolate. The two work beautifully together. To me, this cake recipe is a little more grown up and the flavors are a lot more complex than the chocolate cake we ate as children.

This particular recipe is a winner as it contains chocolate, olive oil and coffee. These ingredients produce a cake that has a depth of flavor that regular chocolate cake doesn’t. The coffee you use for this cake can be whatever kind you like and whatever strength you like. Just brew your usual morning pot and save some for this cake. If you’re having a low energy day, I think a slice of this cake and a mug of coffee could give you the jolt you need to power through.

Grown Up Chocolate Cake

1 1/2 cups all-purpose flour

3/4 cup unsweetened cocoa powder

1 1/2 teaspoons baking soda

3/4 teaspoon fine sea salt

1/2 cup granulated sugar

1 cup dark brown sugar

1/2 cup olive oil, it doesn’t need to be extra virgin, just a good quality olive oil

1 1/2 cups coffee, room temperature

1 tablespoon white vinegar

About 1 tablespoon softened butter

For the chocolate glaze

3/4 cup semisweet chocolate chips

2 tablespoons cocoa powder

4 tablespoons olive oil

A pinch or two of sea salt

For the cake: Heat oven to 350 degrees. Line the bottom of a 9-inch round cake pan with a round of parchment paper and coat the bottom and the sides with the butter.

Whisk together flour, cocoa, baking soda and salt. To this dry mixture whisk in the granulated sugar and brown sugar. Add the olive oil, coffee and vinegar and use a spatula to combine until smooth. Be careful not to overmix, as this will produce a tough cake.

Pour into the prepared pan. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out with just a few crumbs on it. Cool the cake in the pan on a wire rack for 10 minutes, then remove the cake from the pan and place it onto a cooling rack to cool completely.

To make the glaze: Combine chocolate, cocoa powder, olive oil and salt in a small saucepan and place it over low heat. Stir with a heatproof spatula until melted and smooth. Remove from the heat immediately and pour the glaze over the cooled cake. If needed, use an offset spatula to spread the glaze to the edges.