Spanish Olive Oil Chocolate Cake
Since I discovered this Spanish Sabores recipe, it has become a firm favourite, competing very well with my delicious banana bread. I use spelt flour (80% wholemeal), which works wonderfully well. Spelt contains less gluten than wheat and is also less likely to be genetically engineered. It has a lovely nutty flavour too. Although it is a fairly heavy flour, it is still light enough to create a moist, springy and satisfying mouth feel. I have halved the amount of sugar in the original recipe and find that it has just the right amount of sweetness for my palette, which is not to say that it would suit everyone, but it does make it a healthier option. Another ingredient is almond flour, giving flavour, weight and density and reducing the amount of grain based flour needed. The generous helping of raw cacao provides a deep rich flavour, and plenty of minerals and antioxidants. Olive-oil may sound like an unusual cake ingredient, but despite my initial hesitation, I found that it produces an aromatic and moist cake. Please make sure to use a really good quality virgin olive oil. If you are vegan or want to keep the cake dairy-free, use a coconut yogurt, which is equally delicious. A good quality shot of espresso coffee topped up with water to provide the right quantity adds further to the complexity of the flavour.
Owing to the whole food, delectable ingredients, you can indulge in a slice of this cake as a breakfast replacement or as a healthy afternoon indulgence with a cup of tea. It freezes brilliantly and can be stored in the fridge for at least 4-5 days, if it can last you that long :)
Baking this cake involves little effort, all you need is two mixing bowls, a hand held beater / whisk and a set of measuring cups and spoons.
Ingredients
1 and 1/3 cup of spelt flour (or all-purpose flour)
1/2 cup almond flour
3/4 cup brown sugar
2/3 cup raw cacao powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 eggs
2 egg yolks
1 cup Greek yoghurt
1 cup strong coffee
½ cup extra virgin olive oil
2 tsp vanilla extract
Powdered sugar (optional) to serve
Instructions
Preheat the oven to 175 C (350 F).
Prepare 20-cm (8-inch) deep cake pan (or larger pan) by greasing the bottom with butter or oil, placing a round cut out of parchment paper on the bottom. Grease the parchment and the sides of the pan. Put aside for when the batter is ready.
In a large bowl combine all the dry ingredients (flour, almond flour, sugar, cocoa powder, baking soda, baking powder and salt). Mix well.
In another bowl combine the wet ingredients (eggs, egg yolks, Greek yogurt, olive oil, vanilla and hot coffee). Whisk well.
Add the wet ingredients to the dry ingredients and mix well (using an electric hand held mixer if possible). Mix on medium for a couple of minutes, scraping down the sides if necessary.
Pour the cake batter into the prepared pan and place in the oven on the centre rack for about 45-50 minutes, but check a little earlier.
Cool for about 15 minutes in the pan, then slowly remove onto a wire cooling rack. Enjoy dusted with powdered sugar, if you like.