Chocolate Olive Oil Cake
This decadent chocolate olive oil cake is a moist and rich treat that is perfect for any occasion. Made with a blend of cocoa powder, ground almonds, and olive oil, this cake boasts a deep chocolate flavor with a hint of nuttiness. The texture is perfectly balanced, with a slightly crisp exterior and a dense, fudgy interior. Enjoy a slice of this indulgent dessert on its own or with a dollop of ice cream for an extra special treat.
— Constant Cookbook
Ingredients
- 150ml/5fl oz regular olive oil
- 50g/2oz cocoa powder
- 125ml/4fl oz boi ling
- 2 tsp vanilla extract
- 150g/5½oz ground almonds
- ½ tsp bicarbonate of soda
- pinch salt
- 200g/7oz caster sugar
- 3 free-range eggs
Instructions
- Preheat the oven to 170C/325F/Gas 3. Grease a 23cm/9in springform cake tin with a little oil and line the base with baking parchment.
- Measure and sift the cocoa powder into a bowl or jug and whisk in the boiling water until you have a smooth, chocolatey, still runny (but only just) paste. Whisk in the vanilla extract, then set aside to cool a little.
- In another smallish bowl, combine the ground almonds (or flour) with the bicarbonate of soda and a pinch of salt.
- Put the sugar, olive oil and eggs into the bowl of a freestanding mixer with the paddle attachment (or other bowl and whisk arrangement of your choice) and beat together vigorously for about three minutes until you have a pale-primrose, 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 ground almonds (or 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 centre, 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 on a wire rack, still in its tin, and then ease the sides of the cake with a small metal spatula and spring it out of the tin. Leave to cool completely or eat while still warm with some ice cream, as a pudding.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 10-12
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