So we decided this evening to get together with some friends. I offered to bring something and was assigned dessert. My mind quickly went to my Raspberry Buttermilk Cake when I remembered that one of my good friends in this group doesn’t believe that a dessert is actually dessert if it has fruit in it. We’ll continue this debate personally, but I switched my brain to chocolate.
I recently came across this chocolate cake to make a treat for another friend who is gluten free. Aside from baking time it’s about 15-20 minutes to put it together and that includes the time to get out the ingredients and make the superfine sugar.
This is how I have taken to “sifting”, it’s way easier!
And I still boil my water in a teapot.
The boiling water goes into the cocoa and then the vanilla, it shouldn’t be runny, but it isn’t thick.
In a separate bowl mix the almond flour, baking soda, and salt.
I never buy superfine sugar, if you have a food processor, you shouldn’t either.
The mixer gets the eggs, olive oil, and the sugar.
They get whipped together until they are very thick.
Add the chocolate while it stirs slowly.
And then the almond flour mix.
Make sure to scrape down the sides of the bowl so that you don’t miss any good stuff.
And then pour it into your prepared pan.
After it’s baked it’s beautiful, moist, and delicious.
Chocolate Olive Oil Cake
Cakes, Cheesecakes, Desserts, Not Shared, Tested and Approved!
Makes 8-12 slices ∙ Source Nigella.com
- 6 tablespoons good-quality unsweetened cocoa (sifted)
- ½ cup boiling water
- 2 teaspoons best vanilla extract
- 1½ cups almond meal (or ¾ cup plus 1 tablespoon all-purpose flour)
- ½ teaspoon baking soda
- 1 pinch of salt
- 1 cup superfine sugar
- ⅔ cup regular olive oil (plus more for greasing)
- 3 large eggs
1. Preheat your oven to 325ºF. Grease a 9″ springform tin with a little oil and line the base with baking parchment.
2. Measure and sift the unsweetened cocoa 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.
3. In another smallish bowl, combine the almond meal (or flour) with the baking soda and pinch of salt.
4. 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 3 minutes until you have a pale-primrose, aerated and thickened cream.
5. 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 almond (or flour) mixture.
6. 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.
7. 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.
Not extra virgin olive oil.