EXTRA VIRGIN OLIVE OIL CHOCOLATE CAKE

I’ve never been into cakes made with olive oil, until I created this one!!! Fudgy, sophisticated and absolutely delicious!!!!!

Serves 8

Ingredients:

• 1/2 cup good quality cocoa powder (unsweetened) 1/2 cup boiling water

• 1 tbsp vanilla extract

• 3/4 cup Red Island Extra Virgin Olive Oil

• 1 cup caster sugar

• 3 large eggs

• 1 1/3 cup gluten free plain flour 1/2 tsp baking powder

• 1/2 tsp sea salt

Cardamom Cream:

• 1 cup thickened cream 1 tsp caster sugar

• 1 tsp ground cardamom

To serve:

• 1/2 cup pistachios, roughly chopped 1 tsp dried rose petals (optional)

Method:

1. Preheat the oven to 170 degrees Celsius. Line the bottom of a 20cm round springform tin with baking paper.

2. In a small bowl, add the cocoa powder, boiling water and vanilla extract. Whisk until well combined and set aside to cool slightly.

3. In a separate medium bowl, add the gluten free flour, baking soda and sea salt. Combine.

4. In a stand mixer, beat together the caster sugar, Red Island Extra Virgin Olive Oil and the eggs until light and fluffy, about 2-3 minutes on high speed.

5. Turn the mixer speed down to slow and add the cocoa mixture while beating. Then, while mixing, add the flour mix a bit at a time until well combined (stop half way and use a spatula to scrap down the sides).

6. Pour the batter into the cake tin and bake for 30-35 minutes until a skewer comes out clean.

7. For the cardamom cream: Beat the cream until soft peaks just start to form (about 3 mins). Add the caster sugar & ground cardamom and beat for 30 seconds to combine.

To serve: Add a dollop of cardamom cream to the cake & sprinkle with the pistachios and rose petals (optional).