Chocolate Olive Oil Cake is gluten-free, dairy-free, and totally awesome.
Total Time:1 hour
Yield:9-inch round cake 1x
50 grams cocoa powder, sifted
125 milliliters boiling water
2 teaspoons vanilla extract
150 grams ground almonds
1/2 teaspoon baking soda
Pinch of salt
150 milliliters olive oil
200 grams sugar
Preheat your oven to 170 C (350 F) and grease a 9-inch springform pan with some olive oil spray. If you don’t have spray, just drizzle a bit in the bottom of the pan and spread it around with a paper towel.
Sift your cocoa powder into a bowl, then add the water from a just boiled kettle and whisk to combine. Once it’s come together in a thin paste, whisk in the vanilla extract then set aside.
In another small bowl, combine the ground almonds, baking soda, and salt. Set that aside as well.
In a large mixing bowl, add olive oil, sugar, and eggs, and beat with an electric mixer on medium high for about three minutes or until you create a foamy mixture that is pale in color and has doubled in volume.
Turn the mixer down to low and add in the cocoa mixture. Be sure you scrape every last bit of chocolaty goodness into the cake batter. Finally add in the almond mixture and mix until just combined.
With a rubber spatula, give everything one last good scrape and fold, and then pour the batter into your waiting pan. Bake for 40-45 minutes. Your cake should be springy but possibly still a bit sticky on top. A toothpick should come out mostly clean with perhaps a few sticky crumbs.
Allow the cake to cool for about 10 minutes before removing the collar of your springform pan. You can serve it warm or allow it to cool. It will keep in an air tight container for at least five days.
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