15 November, 2021
Chocolate Olive Oil Cake
This cake is Gluten free and dairy free. It is also moist and delicious.
Ingredients
- 2 oz Cocoa Powder (sifted)
- 4 oz Boiling water
- 2 tsp Vanilla extract
- 5.5 oz Almond flour (sifted)
- ½ tsp Baking soda
- 3 Eggs (room temperature)
- 5 oz Olive oil (plus a little for greasing)
- 7 oz Baker's sugar *see note
- Salt
- 1 tbsp Powdered sugar
Instructions
- Preheat the oven to 325°. Line the base of a 9 inch springform pan with parchment paper. Use a little olive oil to grease the sides of the pan and the parchment paper.
- Put the sifted cocoa powder in a small bowl and whisk in the boiling water until smooth. Whisk in the vanilla. Set the bowl aside.
- Put the sifted almond flour in a small bowl with the baking soda and a pinch of salt.
- Put the baker's sugar, eggs, and olive oil into a stand mixer with the paddle attachment. Run the mixer at a moderate speed (3 or 4 on mine) to get a smooth thickened cream. It is important that the sugar is completely dissolved before continuing.
- Turn the speed of the mixer down and slowly pour in the cocoa mixture.
- Slowly add the almond flour mixture. Scrape the sides of the mixing bowl to make sure all is incorporated.
- Pout the batter into the springform pan and bake for about 40 minutes. A toothpick should come out mostly clean if inserted in the center.
- Put the cake pan on a wire rack and let it cool for about 10 minutes. Then use a knife or small cake spatula to make sure the cake is separated from the sides of the pan.
- Open the pan and remove the cake to the cooling rack to cool completely.
- Once cooled, sift the powdered sugar over the top and side of the cake.
Notes
Baker’s Sugar or Castor Sugar is a superfine granulized sugar used in baking. The sugar crystals are much smaller than ordinary granulized sugar and so it dissolves much easier. If you can’t find Baker’s sugar, you can easily make your own. Put normal granulized sugar in a food processor with a metal blade. Pulse the sugar 10-15 times and the crystals will break up into smaller sizes. Do not over process it because you do not want to make powdered sugar.
The dry ingredients listed in the recipe are measured by weight rather than volume. I use a handy kitchen scale to get the right amount. If you don’t have a scale, here’s a link to a conversion web site.