I am not a fan of chocolate cakes per se but this one has stolen my heart. I love the crumbly almond flour inside and the savory flavors of the olive oil comes creeping through in the taste. At the restaurant, we serve it with the ganache chilled into an icing, but at home I would have it with warm chocolate ganache.
Makes one 8-inch cake
ingredients
Cake
1 3/4 cups (210 grams) almond flour
1 teaspoon sea salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1 cup (200 grams) cane sugar
3 eggs
2/3 cup (155 grams) olive oil
6 tablespoons (40 grams) unsweetened cocoa powder
1/2 teaspoon baking soda
Ganache
1/2 cup (80 grams) dark chocolate chips
1/2 cup (118 grams) heavy cream
instructions
Preheat the oven to 350°F.
In a small bowl mix almond flour, salt, cinnamon, and cardamom and set aside.
In a stand mixer with paddle attachment whip sugar, eggs, and olive oil until smooth.
In a small bowl, add 1/2 cup boiling water to cocoa powder and immediately add baking soda. It will bubble. Whisk together to remove lumps.
Add the hot cocoa mix slowly to the mixer with eggs, sugar, and olive oil, scraping down the sides of the mixer until smooth.
Add the almond flour mixture into mixer in 2 to 3 parts.
Pour into an 8-inch shallow cake pan, greased and lined with parchment, and bake for 30 to 45 minutes.
To make the ganache, bring the heavy cream to a boil and pour over the chocolate chips. Let it rest for 5 minutes then gently stir.
notes & variations
Try the find the best unsweetened pure cocoa powder you can. Some suggestions are TCHO, Valrhona, or Scharffen Berger or Hershey’s 100% pure cocoa powder.
Ganache can be chilled and used as an icing for the cake or a warm sauce. Ganache is spreadable at room temperature.
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