Chocolate Olive Oil Cake

on
CHOCOLATE OLIVE OIL CAKE

This deliciously rich, moist and gooey cake is to die for.  It is incredibly simple to make and, I am sure it will now become a staple, go-to, cake recipe in our household.  I've converted the recipe from a regular Sainsbury's cookbook, so it's now incredibly keto-friendly and each slice has only 2b net carbs each.

The next time I make this cake, I'm going to substitute 2 tsps Almond Extract for the lemon and orange zest and mixed spice.  This will give me a deliciously moist, almondy chocolate cake like the one that my kids used to love as they were growing up. (UPDATE: I did try this and it's wonderful!).



Ingredients - for 12 slices
  • 165g Ground Almonds
  • 165g Bocha Sweet Granulated Sugar
  • 50g High Cocoa content Cocoa Powder
  • 1 tsp Mixed Spice
  • Grated zest of 1 Lemon
  • Grated zest of 1 Orange
  • 4 Medium Eggs (Separated) - or 3 Large ones
  • 165ml Olive Oil
  • 1 tsp Bocha Sweet Icing Sugar
Method
  • Preheat your oven to 180*C and line and grease (with olive oil) a 22cm springform cake/tart tin.
  • In a large bowl, mix well together, all the dried ingredients and the grated zest of the lemon and orange
  • Whisk into the dried ingredients the egg yolks and the olive oil.  Whisk until well combined.
  • In a separate, large clean bowl, whisk the egg whites until they stand in firm peaks
  • With a metal spoon, fold one large tablespoon of egg white into the chocolate mix to loosen it.  Then add the remaining egg white in batches and slowly, gently and gradually incorporate it into the chocolate mix. Take care not to knock out too much air.
  • When thoroughly combined, pour the chocolate batter into the prepared cake tin and bake in the centre of the oven for 30 mins.
  • Cool the cake in the tin, then remove the tin and place the cake on your serving plate.
  • Decorate with your sieved icing sugar.
  • Keep in an airtight container for up to 4 days.
Fabulous as a slice of cake with a cuppa or with a dollop of sweetened and whisked cream or warm the cake and serve it with ice-cream as a dessert.

Enjoy!

NOTE: I OFTEN ADJUST MY RECIPES WHEN I FIND NEW INGREDIENTS AND WILL UPDATE THE RECIPES ON MY BLOG ACCORDINGLY (RATHER THAN PRODUCING ANOTHER RECIPE), SO PLEASE ALWAYS CHECK BEFORE MAKING.

Comments

New comments are not allowed.