Dark Chocolate Olive Oil Cake

ChocolateCake.jpg

Sometimes you just need a good Chocolate Cake! I make this cake with almond flour. The almond flour creates a dense cake that is moist. It tastes fabulous served warm or cooled. Serve cool with berries and whipped coconut cream on the side.

INGREDIENTS

  • ⅔ cup Cut1886 olive oil (plus more for greasing the pan)

  • 6 tablespoons good-quality unsweetened cocoa

  • ½ cup boiling water

  • 2 teaspoons vanilla extract

  • 1½ cups almond flour

  • ½ teaspoon baking soda

  • 1 pinch of salt

  • 1 cup sugar

  • 3 large eggs

METHOD

  • Preheat your oven to 325ºF. Grease a 9inch springform tin with a little oil and line the base with parchment.

  • Measure the unsweetened cocoa into a bowl and whisk in the boiling water until you have a smooth, chocolatey paste (it will be a bit runny). Whisk in the vanilla extract, then set aside to cool a little.
    In another smallish bowl, combine the almond flour with the baking soda and pinch of salt.

  • Put the sugar, olive oil and eggs into the bowl of a freestanding mixer with the paddle attachment (or bowl with hand mixer) and beat together vigorously for about 3 minutes until you have a pale, aerated and thickened cream.

  • Turn the speed down a little and pour in the cocoa mixture, beating as you go, and when all is scraped in you can slowly tip in the almond flour mixture.

  • Scrape down, and stir a little with a spatula, then pour this dark, liquid batter into the prepared tin. Bake for 40-45 minutes or until the sides are set and the very center, on top, still looks slightly damp. A cake tester should come up mainly clean but with a few sticky chocolate crumbs clinging to it.

  • Let it cool for 10 minutes, still in its tin, and then ease the sides of the cake with a small metal spatula and remove from pan. Cool completely or eat while still warm with some ice cream, as a pudding.

Karen Beveridge1 Comment