Chocolate Olive Oil Cake

This rich and decadent dessert-style cake is inspired by Nigella's famous Chocolate Olive Oil Cake! Gluten-free, dairy-free and completely delicious!

5 from 1 vote

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Course: Cakes, Dessert

Cuisine: cakes, western

Diet: Gluten Free

Prep Time: 5

Cook Time: 40

Total Time: 45

Servings: serves

Calories: 253kcal

Cost: $5

Preheat the oven to 150 degrees celsius (fan-forced) or 325 degrees fahrenheit.
Grease and line the base and sides of a 20-22cm springform tin with baking paper and set aside.
In a small bowl, whisk together the cocoa powder, vanilla extract and boiling water until smooth. Set aside to cool slightly.
In a large bowl, beat the caster sugar, eggs and olive oil together for 3 minutes or until pale, creamy and slightly thickened.
If using a Thermomix: Insert the Butterfly attachment and mix for 3 minutes, Speed 3.
With the beaters running on low, slowly pour in the cocoa powder liquid. Continue mixing until well combined.
If using a Thermomix: Reduce to Speed 2. With the blades still turning, slowly pour the cocoa powder liquid through the MC hole. Remove the Butterfly.
Add the almond meal, bicarbonate of soda and the pinch of salt. Mix on low until combined.
If using a Thermomix: Mix for 10 seconds, Speed 4. Scrape down the sides of the bowl and mix for a further 10 seconds.
Pour the mixture into the prepared tin and bake for 40 minutes or until a skewer inserted into the middle comes out with just a few moist crumbs on it.
Allow to cool in the tin for 10 minutes before transferring to a wire rack to cool completely (or enjoy while it's still warm!)

RECIPE NOTES:

INGREDIENTS INFO:

Use good quality cocoa powder, preferably this should be a baking cocoa made with 100% Dutch cocoa.
Ensure no lumps remain after whisking the cocoa powder with boiling water.
Have your eggs at room temperature.
Use a quality brand olive oil, and preferably is a mild, light or fruity extra virgin olive oil.
Check your bicarb soda is in date as this is the rising agent in this cake.

OTHER TIPS:

Grease and line your baking tin well to avoid the cake from sticking.
Once you combine the mixtures together, only mix gently on a low speed. This is supposed to be a dense, fudgy cake and therefore doesn't need a lot of air introduced into it.
Use a slow oven (150 degrees celsius) so as to keep the cake moist.
Leave chocolate olive oil cake to cool in the tin for at least 10 minutes before removing it from the baking tin and placing on a wire rack.
Storing - store this chocolate cake in an airtight container at room temperature for 2-3 days.
Freezing - wrap whole or individual pieces well, place in an airtight container and freeze for up to 3 months. Unwrap and defrost at room temperature for about 3 hours before serving as is, or slightly warmed.