FUDGY OLIVE OIL CHOCOLATE CAKE

As I wrote on my Instagram, this pregnancy has been all about homemade food, warm and cosy grandmother style homemade food, that’s all I have been craving, but yesterday I got an urge of chocolate (and no, it’s not magnesium deficiency because I do take care of my mineral intake) but it was simply… a sweet tooth! So I made this extremely decadent, soft, chocolate fudge cake topped with rose petals (just because I didn’t have a good piece of extra chocolate to shave on top). Here’s how!

INGREDIENTS

Note: I used only 2 bowls and 1 scale in grams. So everything, even liquids are measured in grams! Take note of that!

116 g Extra Virgin Olive Oil (mild and high quality please, do your cake doesn’t end up tasting like a salad)
125 g whole milk
100 g date sugar
2 eggs
1 tbsp vanilla extract
190 g wheat flour
60 g almond flour
80 g cacao powder (I used without sugar added)
1 tsp baking soda
1 tsp Celtic Sea salt
170 g cold brewed (decaffeinated, in my case) / room temperature coffee

For the chocolate fudge on top:

150 g milk chocolate chips
40 g dark chocolate chips
120 g coconut milk (with the cream! so mix in the liquid and fat on top in the can and use that all!)
2 tbsp honey
2 tbsp cacao powder (no sugar added)
2 tbsp butter
pinch of Celtic Sea salt
80 g sour cream

DIRECTIONS

Preheat oven at 175°C and line a baking pan of measurements approx. 22 cm x 33 cm. (9×13”)
In a large bowl, and placing it on your scale on TARE (so weight of the bowl is subtracted), add the olive oil, milk, date sugar, eggs, vanilla. Then blend well without overmixing.
In another bowl, measure the dry ingredients, using the same method with the scale. Place a bowl on it, click TARE and start adding the dry goodies: flour, almond flour, cacao, baking soda and salt. Add this mix to the wet ingredients.
Slowly beat and at the same time add the room temperature brewed coffee.
Pour this batter into your baking pan and bake for 20-25 minutes or until everything looks cooked and set (you can always try the toothpick in the middle trick).
Allow to cool completely and meanwhile, make the fudge.
In a saucepan, add the chocolate chips and melt them, take them away from the fire when completely melted and add all the fudge ingredients.
Add this fudge on top of the cooled cake and allow it to set a little while (I would suggest 1 hour room temperature or 30 minutes in the fridge).
Add chocolate shavings, a little salt or rose petals on top for decoration (optional) and enjoy!

If you get to try this recipe, please do let me know how you like it and don’t be shy about sharing pictures in my DM in Instagram so I can re-share! I love when I see others cooking and enjoying the food and creativity that goes into it!

I loved the richness of the cake, the perfect moistness and decadent fudge on top. In my opinion, this is what a chocolate cake should be about. Don’t forget about adding the salt because that will enhance the chocolate richness x1000.