Chocolate Olive Oil Cake - 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.
Author: Natasha Minocha
1tbspApple cider vinegar or white vinegar
Chocolate glaze for toppingOptional
1/4cupDark chocolate chips
1/3cupCream or Coconut cream
Preheat your oven to 180C. Grease an 8" cake tin well.
Combine the buckwheat flour, baking soda, jaggery powder, cocoa powder and sea salt in a large bowl.
Whisk in olive oil, coffee and vinegar. Whisk till smooth and lump free.
Pour into your prepared pan, sprinkle the chopped hazelnuts on top and bake for 30-35 minutes or until a skewer inserted in the center comes out clean with just a few moist crumbs attached. Cool the cake in the pan for 5-10 minutes before turning it out on cooling rack to cool completely.
Top with the chocolate glaze if you like. Enjoy!
Gently heat the chocolate chips and cream together in a small saucepan till the chocolate chips are almost melted. Take off the heat and whisk well to combine. Cool a bit before pouring over the cake.