I was inspired to go looking for a chocolate olive oil cake after checking out Jocelyn Hancock’s Cake and Baked Instagram account.
She is testing out recipes for her new shop, due to open next month, and I saw a picture of a chocolate olive oil bundt cake.
I’ve made cakes and muffins using vegetable oil in the past and always enjoyed the springy, light texture it creates.
But this is all about richness and density, maximising the fruity flavour of the extra virgin olive oil. If you find extra virgin too strong you could always split it 50/50 with regular olive oil.
The texture is incredibly smooth and is a nice change from the usual butter-based, flourless chocolate cakes.
Interestingly, I couldn’t find a single recipe using melted chocolate instead of cocoa powder, and I’m interested to know why – any thoughts?
This is a Matt Moran recipe and very easy to make. Plus, in my mind, it must be more healthy to use olive oil rather than butter right?? 🙂
Matt Moran’s chocolate olive oil cake
200g caster sugar
1 vanilla bean, seeds scraped out
150ml extra virgin olive oil
50g cocoa powder
160g almond meal
½ teaspoon baking powder
1 pinch sea salt
Pre heat the oven to 175C.
Grease a 25cm spring cake tin and line the base and sides with baking paper.
In an electric mixer whisk together the eggs, caster sugar, vanilla and olive oil for 3 to 4 minutes or until the eggs have doubled in volume and are a little pale in colour.
In a separate bowl whisk the cocoa and water together to a make a paste, add this to the eggs along with the almond meal, baking powder and salt. Fold together and pour the batter into the prepared cake tin. Bake in the pre heated oven for about 45 minutes.
Remove from the oven and leave to cool for 20 minutes before removing from the tin.
Serve with fresh fruit and whipped cream.