Indy Power's extra luxe chocolate cake is a chocoholic's dream
The secret ingredient to an irresistibly velvety choc cake? A healthy helping of extra-virgin olive oil...
Chocolate Olive Oil Cake
This is heavenly. The olive oil makes the cake so beautifully moist, it doesn't need icing. Completely irresistible served warm with a scoop of coconut yoghurt or ice-cream.
Serves 8. Gluten-free, dairy-free & paleo-freindly
50g cacao powder
1 tsp vanilla essence
125ml hot, strong coffee
150g ground almonds
1 tsp baking powder
Pinch of sea salt
125ml extra-virgin olive oil
200g coconut sugar
Preheat the oven to 180°C/350°F/gas mark 4. Whisk together the cacao powder, vanilla essence and coffee until smooth and thick. In another bowl, combine the ground almonds, baking powder and salt.
In a large bowl, use an electric mixer to whisk together the olive oil, coconut sugar and eggs on high speed. Keep going for a few minutes until you have an airy, golden mixture. Gradually whisk in the cacao mixture until you have a glossy, smooth consistency. Then add in the ground almonds gradually while mixing.
Grease a 9in cake tin with a little olive oil and pour in the batter. Bake for 35-40 minutes, until a cake tester comes out clean. Leave it to cool for 15 minutes before slicing and serving.
THE ‘EXTRA’ FACTOR
I adore olive oil, albeit usually just in a savoury sense: it’s so smooth and luxurious and there are few things that don’t taste better with it drizzled on top. It gives this cake a velvety richness, making it a surprising but perfect pairing with the cacao powder and coffee. Extra-virgin olive oil is unrefined, has a much richer taste and colour than standard or even virgin olive oil. It is full of antioxidants and anti-inflammatory properties, much of which are lost in regular olive oils due to the way they are processed, refined and sometimes blended with cheaper oils. As well as its health benefits, I love the intensity of flavour you get with extra-virgin olive oil. If you are hesitant about the price, buy a nice bottle of EVOO to use for dressings and dipping, and use a less expensive olive oil for cooking.