Chocolate olive oil cake
Serves: 8-10
Prep time: 25 minsTotal time: 
Recipe photograph by Martin Poole
Chocolate olive oil cake
Using olive oil gives this chocolate cake an addictively moist texture. If you really want to get into the Christmas spirit, a little splash of Cointreau in the cream works well
Serves: 8-10
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
395Kcal
Saturates
4gr
Carbs
28gr
Sugars
26gr
Fibre
1gr
Protein
8gr
Salt
0.5gr
Ingredients
- 3 medium eggs
- 200g caster sugar
- 150ml good-quality olive oil, plus extra to grease
- 50g cocoa powder
- 150g ground almonds
- 1⁄2 tsp bicarbonate soda
- 1⁄2 tsp fine sea salt
To serve
- a few squares of dark chocolate, or cocoa powder to dust
- crème fraîche
- peeled and sliced clementines
Step by step
To store
he cake keeps for up to 5 days in an airtight container at room temperature. Leftovers can also be frozen.
- Preheat the oven to 180°C, fan 160°C, gas 4. Grease and line the base and sides of a 20cm springform cake tin with baking paper.
- In a stand mixer fitted with the whisk attachment, whisk together the eggs, sugar and olive oil on medium-high speed until the mixture has almost quadrupled in volume. Combine 125ml freshly boiled water and the cocoa powder in a small bowl to make a paste then add this mixture to the mixer bowl, followed by the ground almonds, bicarbonate of soda and salt. Continue to whisk on a slow speed, until just combined.
- Pour the mixture into the lined tin. Bake for 40-45 minutes; when a skewer is inserted it will come out with some damp crumbs attached but the cake shouldn’t be wet. Allow the cake to cool fully in the tin then release it from the tin and grate over some dark chocolate or dust with cocoa powder.
- Slice into wedges and serve with a dollop of crème fraîche and some sliced clementines.
