Chocolate cakes are hands down, our favourite kind of cakes. And I’m always on the lookout for recipes for the same. The fudgier, the chocolatier, the better. This one is all of that and is incredibly easy to make too. Presenting the luscious Chocolate Olive Cake, ladies and gentlemen!
This recipe is adapted from one of the most brilliant bloggers Deb Perelman. I have been following her blog for ages and you can be assured of A – grade results with any recipe of hers. Very much like this recipe for Chocolate Olive Oil Cake.
I did make some changes though…very simple substitutions actually. There’s buckwheat instead of all-purpose flour and jaggery powder in place of sugar. The cake was as fabulous as I’d expected. Deep earthy chocolate with a subtle taste of olive oil perked up with a dash of robust coffee and sprinkle of sea salt to round up all these flavours. The chocolate glaze and a small handful of nuts are completely optional, but recommended!
The basic recipe is without eggs or milk and with a couple of these alterations, we have a glutenfree and refined sugar-free cake that tastes absolutely nothing like it is any of that! You can, of course, make the cake just as Deb intended it to be. Its a really good one. Its a one bowl recipe with simple ingredients..takes no time to bring it all together and you are rewarded with a warm chocolate cake that you won’t be able to stop munching on. Mine disappeared so fast, I couldn’t even finish taking pictures!
If you try this Chocolate Olive Oil Cake, do let me know. I’d love to hear from you! Please tag me on Instagram @tashasartisanfoods, using the hashtag #tashasartisanfoods. You can also FOLLOW ME on INSTAGRAM, PINTEREST for more fabulous recipes!