Monday, 12 November 2012

Chocolate Olive Oil Cake

Chocolate Olive Oil Cake 
I made this cake in celebration of getting my car back, which might explain the lack of recipe posts, sincerely sorry, please forgive! It was my first day on the road so I made a quick dash to Morrison’s to pick up the necessities. Cocoa, sugar, olive oil, ground almonds… “did she really just say olive oil? For a cake? AND NO FLOUR? AGAIN? WHAT KIND OF BLOODY BLOG IS THIS?” might be your current thought process, but seriously, it was divine. 

Moist, a little wobbly with this shine that certainly weren’t left from the traces of under cooked cake what-so-ever. The olive oil spoke out for the cocoa-only chocolate cake recipe quite positively; it intensified the chocolate flavour ten fold. I walked into the kitchen after purposefully avoiding it for half an hour (perhaps for a little smelly surprise) and was greeted with a waft of deep and almost savoury chocolatey-ness. 

Another cake plus is that unlike my lemon, almond & polenta cake, this one didn’t sink in the middle! (the addition of cocoa powder means the cake is less like a delicate soufflĂ©, and more like a cake with ground almonds added to it, and not the other way around) Hurrah! I think this unsinkable 8 incher is perfect for a dinner party, maybe you want to wow your guests with some outside the box baking, which this cake delivers, all thanks to that trusty half price bottle of olive oil. 
Chocolate Olive Oil Cake 
Adapted from Nigella Laweson's Chocolate Olive Oil Cake in Nigellissima 
The Recipe:
2 tsp vanilla extract
50g cocoa powder
120ml boiling water
150g olive oil
150g ground almonds 
Half tsp bicarb of soda
Quarter tsp salt
200g caster sugar
3 large, free range eggs
The Method:
  • Preheat the oven to 150C fan, or 170 electric. Spray a loose bottomed 8 inch tin or grease with butter and set aside.
  • Add the cocoa powder, vanilla and boiling water to a measuring jug and stir until smooth. Set aside.
  • In a bowl add all of the dry ingredients and combine. 
  • In a freestanding mixer whisk the eggs for 2 minutes until frothy. 
  • Now alternately add the chocolate mixture and dry mixture until everything is together and looking nice and runny.
  • Pour into the prepared tin and bake for 45 minutes.
  • Leave to cool completely in the tin so the cake holds its shape. 
  • Enjoy!
Love Em xx

11 comments:

  1. gahhh this looks incredible, I want it in my belly now! glad you got your car back .. . happy driving!

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    1. Thanks steph! it's burning a whole in my pocket but its deffo worth it ! even if i do use public transport 4 days a week.. x

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  2. Wow, I have book marked this recipe from Nigellissima, it certainly looks delicious. Yum x

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  3. What a gorgeous looking cake. I'm a bit obsessed with cakes made with oil at the moment. I love the texture more than traditional butter based cakes. I've got a big bottle of olive oil knocking about in the cupboard so I think I'll give this a go over the weekend :)

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    1. I completely agree! my other favourite is cakes with corn oil, works REALLY well, especially in muffins!
      please give it a go and let me know how it goes :)

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  4. Get in my belly right now. This is definitely on the to-bake list. I can't wait!
    Rachel Xx
    Live.Food.Love

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  5. I've never had much luck with olive oil cakes but your description has convinced me to try it!

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    1. this trick is to cream the oil and the eggs until you get a lovely froth! give it a go - you wont be disappointed :)

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  6. oh my goodness....this looks so good! x

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