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.
Servings: 8servings
Calories:
Author: Natasha Minocha
Ingredients
1.5cupsBuckwheat flour
1/2cupcocoa powder
1.5tspbaking soda
1/2tspSea salt
1cupJaggery Powder
1/2cupolive oil
1.5cupsBlack Coffee
1tbspApple cider vinegar or white vinegar
2tbspChopped hazelnutsOptional
Chocolate glaze for toppingOptional
Chocolate Glaze
1/4cupDark chocolate chips
1/3cupCream or Coconut cream
Instructions
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!
Chocolate Glaze
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.