Chocolate Olive Oil Cake

It's almost Valentine's Day. To be honest, we chose to ignore this day completely in our house a few years ago. No flowers, gifts, expensive dine-outs or comprehensive dine-ins that has us standing in the kitchen for hours. None of this.

In fact, this year I am running a half marathon at 7am the next day, and need to get up at 4.30am in the morning. For that, I need Valentine's day to be as unexciting and smooth as possible. Kids need to be in bed by 8pm, I try and be in bed by 10pm. And surely no fancy foods.

However, I take it as an excuse, to serve you some of my ultimate chocolate cake. It's one of those recipes that have been tweaked and changed numerous times until it reached perfection. The perfect balance between maximum chocolate flavor, the right amount of sweetness and moist texture.

The cake is so good, that it took several attempts to get it photographed as my kids always wait in front of the oven like vultures for the cake to come out, whenever they smelled chocolate scents filling the house. Happy Valentine!

(Print Recipe)

150g or 1 1/3 cups almond meal
1/4 teaspoon baking soda

50g or 1/3 cup cocoa powder
125ml or 1/3 cup boiling water

2 eggs
150g or 2/3 cup coconut sugar
1/3 cup olive oil
1 teaspoon vanilla extract

Serves 9
Preheat oven to 180C/375F. Line 8-inch square tin with parchment paper.

In a small bowl, pour the boiling water over cocoa powder and stir until cocoa has dissolved. Set aside to let cool.

In a bowl, mix together almond meal and baking soda. Set aside.

In another bowl, beat eggs and sugar with an electric mixer until creamy. Blend in olive oil and vanilla extract. Add the cooled cocoa mixture to the egg mixture and stir until well combined.
Now add wet micture to almond meal mixture and stir until combined.

Pour the batter into the prepared tin. Bake for about 35 minutes. Let cool on wire rack before cutting.

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