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.
- Author
- Joshua Smyth, Chandon Estate
- Servings
- 8
- Category
desserts
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
- 9g baking powder
- 185g almond meal
Directions
- Preheat the oven to Bake at 160 degrees Celsius.
- Grease and line a 20cm round cake tin with baking paper (I prefer spring form tins for easy removal).
- Whisk eggs, salt, and sugar to full volume in a stand mixer until well incorporated.
- Next, slowly add the olive oil to the egg mix to emulsify.
- Add all the sifted dry ingredients to your egg mix in two batches and fold until smooth.
- Pour cake batter into the lined cake tin and bake for 35-40mins or until skewer pulls out clean.
- To serve, drizzle the cake with a touch more Arbequina EVOO and a dusting of cocoa powder.