Chocolate Olive Oil Cake (Gluten Free)
Author: 
Recipe type: Dessert
Serves: 8-12 slices
 
It can be whipped in no time when you have friends, family or guests.
Ingredients
  • 150 ml (5.27 fl oz) regular olive oil (plus more for greasing)
  • 50 grams (2 oz) cocoa powder, first sift then measure [I used Callebaut brand]
  • 125 ml (4.39 fl oz) boiling water
  • 2 tsp pure vanilla extract
  • 150 grams (5 oz) ground almonds [you can substitute with 125 grams (4.4 oz) AP flour/plain flour]
  • 1 tsp baking soda
  • a pinch of salt
  • 200 grams (7 oz) caster sugar
  • 3 eggs, at room temperature
Instuctions
  1. Grease your 8" or 9" spring-form cake tin with a little oil and line the base with baking parchment. Please don't skip this step!
  2. Keep all ingredients ready on the counter. Add sifted cocoa powder in a small jug [pyrex] and whisk in the boiling water until it's smooth and chocolate-y paste. Add in the vanilla extract, whisk then set aside to cool a little.
  3. Preheat the oven to 170°C/340°F.
  4. In a small bowl, combine the almond meal (or flour if using), baking soda and salt.
  5. In another large bowl, mix sugar+olive oil+and eggs. Beat together using hand-mixer or stand mixer with the paddle attachment. Start with medium speed and beat vigorously for about 3 minutes until it turns into pale opaque colour.
  6. Turn the speed down to lowest and slowly pour in the cocoa mixture, beating as you go. Scrape the bowl as needed. When cocoa powder mixed well, add into the almond meal (or flour) mixture, a tablespoon at a time, beating on lowest speed.
  7. When everything is combined really well, scrape down the bowl with a silicone spatula (work best!), pour the liquid batter into the prepared tin. Bake for 40-45 minutes or until the sides are set and the very centre, on top, still looks slightly damp. When you taste with toothpick, a few sticky crumbs is fine. Mine was ready in 40 minutes so please keep an eye after 38-39 minutes baking time.
  8. Let it cool for 10 minutes on a wire rack, remove the ring (the lock) of spring-form pan and carefully lift up your cake with help of a small metal spatula and transfer to cooling rack. Leave to cool completely and serve with a dollop of ice-cream or fluffy whipped cream.
Notes
If you're like me eat while it's still warm with some ice-cream on top. Oh luscious!
Recipe by Seven Spice at http://www.7spice.net/dessert/chocolate-olive-oil-cake-recipe-gluten-free/