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!

Course Sweet

Keyword Gluten Free, Nut Free, Pescetarian, Vegetarian

Dietary Pescatarian, Vegetarian

Allergen Gluten Free, Nut-free

Category Sweet

Member Free

Servings

Calories 441

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.
0.5 cup cocoa powder, 0.5 cup boiling water, 1 tbsp vanilla extract
In a medium bowl, place the gluten free flour, baking powder and sea salt. Combine.
1.333 cups plain flour, 0.5 tsp baking powder, 0.5 tsp sea salt
In a stand mixer, beat the caster sugar, olive oil and eggs until light and fluffy, about 2–3 minutes on high speed.
1 cup caster sugar, 0.75 cup extra virgin olive oil, 3 eggs
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).
0.5 cup cocoa powder, 0.5 cup boiling water, 1 tbsp vanilla extract, 1.333 cups plain flour, 0.5 tsp baking powder, 0.5 tsp sea salt
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.
1 cup thickened cream, 1 tsp caster sugar, 1 tsp ground cardamom
Serve the cake with a dollop of cardamom cream and some pistachios and dried rose petals, if desired.
1 cup thickened cream, 0.5 cup pistachios, 1 tsp dried rose petals