Olive Oil Buttermilk Chocolate Cake

Olive Oil Buttermilk Chocolate Cake

The hint of sour from the buttermilk and the silky texture from the olive oil makes this a pretty luxurious chocolate cake. It’s also damn easy!

Ingredients:

Gluten-Free
Serves 6

3 medium eggs
150g caster sugar
60g soft brown sugar
75ml extra virgin olive oil (mild in flavour)
130g 85% dark chocolate
110g almond flour OR 90g spelt flour
1/3 tsp baking powder
1/4 tsp bicarbonate of soda
1/3 tsp sea salt
100ml buttermilk
1 tsp vanilla extract
Cocoa powder for dusting

Step-by-Step Guide:

Preheat the oven to 170 C degrees. Grease a 7inch/18cm cake tin.

(You can add another quarter of the recipe and then use an 8/9inch tin but it will be a bit thinner).

Melt choc over a bains Marie.

Add eggs, x2 sugars and oil into a mixer and whip together for 5 mins until double cream consistency.

Sieve bicarb, baking powder together and mix with salt and almond flour.

Turn off the mixer and slowly stir in the dry ingredients. Then mix in the slightly cooled melted choc.

Lastly, add the vanilla and buttermilk until just combined. Don’t over mix, about 10 seconds!

Carefully pour into the tin and into the middle of the oven for about 45 mins or until a skin has formed on the top and it has started coming away from the edges. Also, a skewer inserted comes out nearly clean.

Leave to cool completely before removing from tin.

Dust with cocoa powder and serve!