Hi guys, so today I am doing another recipe! As the title suggests this post is going to be chocolate olive oil cake. I originally saw this on BBC Food's website by Nigella Lawson, but I am putting the recipe up here on my blog because there can never be too many chocolate cake recipes! One fantastic thing about this cake is the fact it's completely dairy free, and so my mum and any other lactose intolerant people will be happy!
If there are any steps you're unsure about there are pictures below the recipe to show you how each step looks! The attachment to my mixer is also photographed below.
If there are any steps you're unsure about there are pictures below the recipe to show you how each step looks! The attachment to my mixer is also photographed below.
The ingredients you'll need are:
- a little olive oil for greasing
- 50 grams of cocoa powder
- 125ml of boiling water
- 2 teaspoons of vanilla extract (I only use 1 teaspoon as I'm not a big fan of the taste)
- 150 grams of ground almonds OR 125g of plain flour (I use the plain flour and it tastes fantastic using plain flour!)
- 1/2 teaspoon of bicarbonate of soda
- a pinch of salt
- 200g of caster sugar
- 150ml of regular olive oil
- 3 large eggs
First:
Preheat your oven to 170ºC (Gas Mark 3). Then line you springform tin (22 or 23cm/9 inch) with a little olive oil and then line the base with baking parchment.
Second:
Sift your cocoa powder into a bowl and whisk in the boiling water until you have a smooth, still runny (only just) paste. Into this bowl then whisk in your vanilla extract. Leave this bowl out of the way to cool a little and until you need it.
Third:
In a different small bowl combine you flour (or ground almonds) with the bicarbonate of soda and a pinch of salt.
Four:
Put the caster sugar, oil and eggs into a freestanding mixer with paddle attachment. (If you don't have this then you can use a bowl, whisk and some good old fashioned elbow grease.) Beat this mixture vigorously for around 3 minutes until it looks like a pale primrose, aerated thickened cream.
Five:
Turn down the speed a little and pour in all of your cocoa powder mixture gradually. After that add all of flour mixture gradually.
Six:
When everything is mixed together pour it into you tin and bake for 40-45 minutes (until the side looks cooked and the top looks damp.) If you use a cake tester it will pull out of the cake looking mainly clean but with some crumbs.
Seven:
Let the cake cool in its tin on a wire rack for 10 minutes. After 10 minutes get the cake out of the tin and leave to cool completely.
I cooked my cake in the oven for 38 minutes.
To present your cake you can it with ice cream, I put icing sugar on top and I feel this made a real delicious difference to the taste.
This recipe is so delicious so enjoy baking AND eating!
Love El
xxx
Preheat your oven to 170ºC (Gas Mark 3). Then line you springform tin (22 or 23cm/9 inch) with a little olive oil and then line the base with baking parchment.
Second:
Sift your cocoa powder into a bowl and whisk in the boiling water until you have a smooth, still runny (only just) paste. Into this bowl then whisk in your vanilla extract. Leave this bowl out of the way to cool a little and until you need it.
Third:
In a different small bowl combine you flour (or ground almonds) with the bicarbonate of soda and a pinch of salt.
Four:
Put the caster sugar, oil and eggs into a freestanding mixer with paddle attachment. (If you don't have this then you can use a bowl, whisk and some good old fashioned elbow grease.) Beat this mixture vigorously for around 3 minutes until it looks like a pale primrose, aerated thickened cream.
Five:
Turn down the speed a little and pour in all of your cocoa powder mixture gradually. After that add all of flour mixture gradually.
Six:
When everything is mixed together pour it into you tin and bake for 40-45 minutes (until the side looks cooked and the top looks damp.) If you use a cake tester it will pull out of the cake looking mainly clean but with some crumbs.
Seven:
Let the cake cool in its tin on a wire rack for 10 minutes. After 10 minutes get the cake out of the tin and leave to cool completely.
I cooked my cake in the oven for 38 minutes.
To present your cake you can it with ice cream, I put icing sugar on top and I feel this made a real delicious difference to the taste.
This recipe is so delicious so enjoy baking AND eating!
Love El
xxx