Extra Virgin Olive Oil Chocolate Cake
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!
Ingredients
- 1/2 cup cocoa powder good quality, unsweetened
- 1/2 cup boiling water
- 1 tablespoon vanilla extract
- 1 1/3 cups plain flour gluten free
- 1/2 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1 cup caster sugar
- 3/4 cup extra virgin olive oil
- 3 eggs large
Cardamom Cream
- 1 cup thickened cream
- 1 teaspoon caster sugar
- 1 teaspoon ground cardamom
To Serve
- 1/2 cup pistachios roughly chopped
- 1 teaspoon dried rose petals optional
Instructions
- Preheat the oven to 170°C conventional (150°C fan-forced). Line the base of a 20 cm round springform tin with baking paper.
- In a small bowl, place the cocoa powder, boiling water and vanilla extract. Whisk until well combined and set aside to cool slightly.
- In a medium bowl, place the gluten free flour, baking powder and sea salt. Combine.
- In a stand mixer, beat the caster sugar, olive oil and eggs until light and fluffy, about 2–3 minutes on high speed.
- Turn the mixer speed down to low and add the cocoa mixture while beating. Then, while mixing, add the flour mixture a little at a time until well combined (stop halfway and use a spatula to scrap down the sides).
- Pour the batter into the cake tin and bake for 30–35 minutes until a skewer comes out clean.
- For the cardamom cream: Beat the cream until soft peaks just start to form (about 3 minutes). Add the caster sugar and ground cardamom and beat for 30 seconds to combine.
- Serve the cake with a dollop of cardamom cream and some pistachios and dried rose petals, if desired.
Nutrition
Calories: 441kcalCarbohydrates: 23gProtein: 8gFat: 37gSaturated Fat: 11gPolyunsaturated Fat: 4gMonounsaturated Fat: 20gTrans Fat: 0.01gCholesterol: 95mgSodium: 206mgPotassium: 239mgFiber: 3gSugar: 2gVitamin A: 558IUVitamin C: 1mgCalcium: 63mgIron: 3mg
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