Dark Chocolate Olive Oil Cake
Serves 6 to 8
This cake has a delicately dense chocolate flavor that is accentuated by the olive oil; which is also the reason for its moist crumb. The smooth silky frosting makes for comforting dessert.
For the cake:
165g plain flour, sifted
½ teaspoon baking soda
1 tsp sea salt
70g cocoa powder, sifted
120ml boiling water
1 tbsp vanilla extract
180ml extra-virgin olive oil
195g caster sugar
For the frosting:
2 ripe avocados, peeled and stoned
60g cocoa powder
135g clear honey
Preheat the oven to 170°C.
Grease and line a 20cm cake tin with parchment paper.
Combine the flour, baking soda, and salt in a bowl. Set aside.
Whisk the cocoa, boiling water and vanilla in a medium bowl until smooth. Set aside to cool.
Beat the sugar, olive oil, and eggs in a bowl in a mixer with a paddle attachment on medium speed, until light and fluffy.
Decrease the speed of mixer, add the cocoa mixture, and whisk to combine.
Slowly add the flour mixture until it is evenly incorporated. Stop to scrape down the sides of bowl if necessary.
Pour the batter into the prepared cake tin. Bake for 30 to 35 minutes or when a toothpick inserted into the center of the cake comes out clean or with just a few crumbs on it as the center of the cake will still be slightly moist. Leave the cake tin to cool for 10 minutes, and then turn onto a wire rack to cool completely.
For the frosting, process the avocados in a food processor until smooth.
Add the cocoa powder and honey, and process until all ingredients are fully combined and the frosting is smooth and shiny.
Once the cake has completely cooled, spread the frosting on top and decorate with chocolate pills and/or dehydrated fruit.
Recipe adapted from:
Simple Fare: Spring and Summer Cookbook by Karen Mordechai
The healthy family and home Blog by Karielyn Tillman
Enjoy and let me know if you have any questions in the comments below!