desserts

olive oil chocolate cake

This chocolate cake is rich and moist, the new season olive oil gives a lovely light pepper spice and moistness to your cake that you can’t get when using butter. The addition of a hint of pink salt highlights the chocolate with a hint of savoury. Drizzle the cake with a lightly extra olive oil and serve with ice-cream or double cream for a simply but classy way to finish a meal.

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Servings

8

Author:

Joshua Smyth, Chandon Estate

Ingredients

    Wet Ingredients

    • 3 eggs
    • 3g Mount Zero Pink Lake Salt
    • 150g caster sugar
    • 60g cocoa powder
    • 160g Mount Zero Arbequina Extra Virgin Olive Oil, plus more for drizzling

    Dry Ingredients

    • 9g baking powder
    • 185g almond meal

    Directions

    1. Preheat the oven to Bake at 160 degrees Celsius.
    2. Grease and line a 20cm round cake tin with baking paper (I prefer spring form tins for easy removal).
    3. Whisk eggs, salt, and sugar to full volume in a stand mixer until well incorporated.
    4. Next, slowly add the olive oil to the egg mix to emulsify.
    5. Add all the sifted dry ingredients to your egg mix in two batches and fold until smooth.
    6. Pour cake batter into the lined cake tin and bake for 35-40mins or until skewer pulls out clean.
    7. To serve, drizzle the cake with a touch more Arbequina EVOO and a dusting of cocoa powder.
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