Truly Yummy Chocolate Cake
Gluten free and dairy free chocolate cake. Recommended ingredients Belazu Early Harvest olive oil, Green and Blacks cocoa powder, Taylor & Colledge organic vanilla bean paste, ground almonds, bicarbonate of soda, salt, caster sugar, 3 large eggs, water.
Equipment
- 1x 24 cm silicone cake mould or greased 22/23cm springform tin If using a tin, grease with a little oil and line the base with baking parchment.
- 1x freestanding food mixer
- 2x small bowls
Ingredients
- 125 ml boiling water
- 50 g cocoa powder recommend Green & Blacks cocoa powder
- 2 tsp vanilla extract or vanilla paste recommend Taylor & Colledge organic vanilla bean paste
- 150 g ground almonds
- 1/2 tsp bicarbonate of soda
- 1 pinch salt
- 150 ml olive oil extra virgin recommend Belazu Early Harvest extra virgin olive oil
- 200 g caster sugar
- 3 large eggs recommend free range
Instructions
- Preheat oven to 170 °C / 150 °C Fan or gas mark 3
- In a bowl whisk the cocoa powder with boiling water together until you have a smooth runny paste.
- Whisk in the vanilla paste or extract to the cocoa mixture and set aside to cool.
- In the second bowl combine the ground almonds with the bicarbonate of soda and a pinch of salt.
- Crack the three eggs into the freestanding food mixture then add the olive oil and the caster sugar. Beat together vigorously for 3 minutes until the mixture is an aerated pale yellow cream.
- Turn the speed down on the food mixture and pour in the cocoa mixture and combine.
- Slowly tip in the ground almond mixture, ensuring everything is combined. I like to mix a little longer to ensure the ground almond mixture is all properly mixed together to ensure a smoother rather than grainy texture to the cake. But be careful not to mix too long to knock all the air out of the mixture.
- Once thoroughly mixed, scrape the brown batter into the prepare baking tin / mould.
- Bake in the oven for 40 minutes, depending on your oven I like to check it after 35 minutes. A cake tester should come up slightly clean but with a few chocolate crumbs. Do not cook any longer as you won't have a cake which has a fudgy consistency.
- Leave to cool for 10 minutes before serving warm or leave to cool completely. Ideally served with fresh berries and a scoop or two of Jude's Plant Based Madagascan Vanilla ice cream.
