We gave each other a food mixer for Christmas and hence have baked more cakes in the last month than we’ve made in all our years of blogging. This one can be mixed up really quickly and can be made wheat-free for our coeliac friends with no adverse affect. We made this example with wheat; the wheat-free version which substitutes nuts (ground almonds) for the flour is more squidgy and dessert-like.
Chocolate Olive Oil Cake
- 150ml olive oil (not extra virgin), plus extra for greasing
- 50g good quality cocoa powder
- 125ml boiling water
- 2tsp vanilla extract
- 125g plain flour (OR 150g ground almonds)
- ½ tsp bicarbonate of soda
- a pinch of salt
- 200g caster sugar
- 3 large eggs
Preheat the oven to 170ºC/Gas 3/325ºF.
Grease a 22 or 23cm springform tin with a little olive oil and line the base with baking parchment.
Sift the cocoa powder into a bowl and whisk in the boiling water to give a smooth paste. Whisk in the vanilla extract and set aside to cool a little.
In another bowl, combine the flour (or ground almonds) with the bicarbonate of soda and a pinch of salt.
Put the sugar, olive oil and eggs into the bowl of a freestanding mixer with the paddle attachment (or use whatever bowl and whisk you have) and beat vigorously for about 3 minutes until you have a pale yellow and thickened cream.
Turn down the speed a little and add the cocoa mixture. When this is mixed in, add the flour (or ground almond) mixture.
Scrape down and stir a little with a spatula, then pour into the prepared tin. Bake for 40-45 minutes or until the sides are set and the very centre still looks slightly damp. A skewer inserted into the cake should come out mostly clean.
Cool on a wire rack, still in the tin, for 10 minutes before easing the sides gently away with a metal spatula and springing out of the tin. Leave to cool completely and serve with cream and berries or eat while still warm with ice-cream.
(Original recipe from Nigella.com)