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Indulgent Chocolate Cake

It was hard to stand patiently in a (socially-distanced) line when Director of Eat With Six Senses, Celia Lam arrived at the office with this spectacular chocolate cake. 

She assures us that not only is this decadent cake easy and fool-proof to make (you can even get the kids involved!), it also comes with a kick of immunity from heart healthy olive oil and cacao.

Olive Oil Chocolate Cake

Dairy-free and vegan

8-10 slices

  • 150 g (1 ½ cup) all-purpose flour*
  • 50 g (¾ cup) raw cacao powder**
  • 135 g (¾ cup) organic cane sugar***
  • 1 ½ tsp baking soda
  • ½ tsp sea salt
  • 85 g (½ cup) organic brown sugar
  • 375 ml (1 ½ cup) filtered water
  • 120 ml (½ cup) extra virgin olive oil
  • 15 ml (1 tbsp) apple cider vinegar

Ganache

  • 170 g (1 ¼ cup) of your favorite dark chocolate (75 percent or more)
  • 45 ml (3 tbsp) extra virgin olive oil
  • 10 g (2 tbsp) raw cacao powder
  • Two pinches flakey sea salt (Maldon)
  • optional: 30 g (1 ½ tbsp) rice syrup

Decoration (any or all of the below – you choose!)

  • Berries
  • Crushed, toasted nuts
  • Toasted coconut flakes
  • Rose petals
  • Edible flowers

Method:

Pre-Heat: Set oven to 350 degree F / 175 degree C.

Place a piece of parchment paper under a 20 cm (8-inch) or 23 cm (9-inch) round cake mold. Using a pen, trace around the pan and cut along the line. Place the round parchment paper inside the pan. Brush the sides of the pan with a touch of oil to prevent sticking.

Sift: Pass the flour, cacao, baking soda and salt through a sieve into a large mixing bowl to remove any lumps. Add cane sugar and whisk to combine.

Mix: Add water, olive oil and vinegar in a separate bowl and whisk.

Whisk: Add brown sugar and liquid mixture to the dry ingredients and whisk to combine. The batter should be thick and smooth.

Bake: Pour batter into the cake mold and bake for 30 to 40 minutes.

How to test if the cake is ready? Here’s a few indicators:

  • Edges – the cake will pull away slightly from the greased pan
  • Finish – the surface will change from a shiny batter to a matte finish
  • Touch – when you gently place a finger on center of the cake, it should spring back. If it leaves indents, it’s not ready
  • Center test – insert a bamboo skewer/toothpick/paring knife into the center of the cake. It’s ready when it’s ready when it pulls out clean or with a few sticky crumbs (if the batter is wet it’s not ready)

Cool: Place cake (do not remove pan) on a cooling rack for 10 to 15 minutes. Slide a knife along the sides. Flip the pan onto the cooling rack and remove it, along with the parchment paper. Let cake fully cool before applying the ganache.

Melt: Set up a double boiler by filling a heavy bottom pot halfway with water. Place a mixing bowl on top (bowl should completely cover the pot so no steam can escape). Place the chocolate into the pan and bring water to a gentle simmer. When chocolate is nearly melted, add the cacao powder, oil, salt and whisk until smooth. If using rice syrup, add here. Remove from heat immediately.

AHWSS Fall Profile Pic Celia

Double boiler tips:

Make sure the water does not touch the bottom of the bowl. Double check there is no moisture in the bowl as this will cause the chocolate to break.

Spread: Pour ganache over the cake on the rack, spreading it gently across and down the sides using a spatula. Eat the leftover chocolate that drips on the pan!

Decorate: Add your favorite seasonal fruit, berries, toasted crushed nuts or coconut, rose petals and edible flowers on top. Place in the fridge to chill for 20 minutes before slicing.

Store: Leave cake at room temperature for up to three days, or in the fridge for seven days.

Recipe notes: Humidity may cause the batter to thicken, in which case you can add a splash of water to loosen.

Substitutions:

* Gluten-free: substitute with a gluten-free flour mix, or almond flour for a denser, fudgier consistency (reduce amount to 96 g (1-cup) almond flour, add more as needed).

** Unsweetened cocoa powder can be substituted for raw cacao, however the raw form is unroasted and has a stronger profile (more bitter notes) therefore switching for cocoa may require a bit more product. Sweetness will need to be adjusted (use less with cocoa).

***Coconut sugar (or other less refined sugars) can be substituted, however cane sugar has a more neutral flavor, letting the olive oil stand out.


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