Dark Chocolate Olive Oil Cake
Ingredients
The cake
-
¾
cup
extra-virgin olive oil, more for greasing the pan
-
½
cup
good-quality unsweetened cocoa powder
-
½
cup
boiling water
-
1
tablespoon
pure vanilla extract
-
1⅓
cups
all-purpose flour
-
½
teaspoon
baking soda
-
1
teaspoon
sea salt
-
1
cup
super fine sugar
-
3
large
eggs
-
to taste
Cyprus flake salt (or flaky sea salt)
The cardamom cream
-
½
cup
heavy cream (or whipped coconut cream)
-
½
teaspoon
ground cardamom
For serving
-
1
teaspoon
dried rose petals
-
½
cup
chopped unsalted pistachios
Instructions
- Preheat the oven to 325°F (165°C) and grease a 9-inch springform baking pan.
- Sift the cocoa into a bowl and whisk in the boiling water and vanilla until smooth.
- In a separate bowl, combine the flour, baking soda, and salt.
- In a stand mixer, beat the sugar, olive oil, and eggs until light and fluffy.
- Add the cocoa mixture to the egg mixture, then slowly incorporate the flour mixture.
- Pour the batter into the prepared pan and sprinkle with flaky salt.
- Bake for 30 to 35 minutes until the sides are set and the top is slightly moist.
- Let the cake cool in the pan for 10 minutes, then transfer to a serving plate.
- For the cardamom cream, beat the cream until soft peaks form, then add cardamom and beat until stiff peaks form.
- Serve each slice with a dollop of cardamom cream and a sprinkle of rose petals and pistachios.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
5g
Sodium
200mg
Cholesterol
70mg
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