Chocolate Olive Oil Cake with Orange Glaze
Ingredients
For the Cake:
- 1 cup/ 180 g coconut sugar
- 3 eggs
- ⅓ cup/ 80 ml olive oil, extra virgin
- 1 ⅓ cup / 160 g all-purpose flour
- ⅔ cup/ 150 g plain yogurt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ cup/ 25 g cocoa powder
- 2 teaspoons vanilla extract
For the Glaze:
- 3,5 oz/ 100 g dark chocolate
- juice of 1 orange, or half, if it is large and juicy
- 1 teaspoon orange extract, optional
- orange zest
- candied orange peel
Instructions
Cake
- Preheat oven to 350º F/ 180º C. Grease and flour very well a small bundt pan.
- In a bowl combine cocoa powder, flour, baking soda and baking powder. Mix to blend and set aside.
- In a large mixing bowl whisk together eggs and sugar for about 1 minute, until smooth. Add oil and vanilla extract and whisk again, until combined. Add also the yogurt and whisk to combine.
- Gradually add the dry ingredients, folding them gently with a rubber spatula, until absorbed.
- Pour the batter into the prepared pan. Bake for about 30 minutes or until a toothpick inserted in the centre comes out clean.
- Let the cake cool completely in the pan.
- Carefully run a knife around the edges and then invert it on a serving plate. Pour the glaze on top. Sprinkle with orange zest and/ or decorate with candied orange peel.
Glaze:
- Melt the chocolate in a double boiler. Add the orange juice and orange extract. Mix well and pour on top of the cake.
Notes
- To grease the pan: place some oil, shortening or cooking spray and 1 tablespoon flour in the pan. Use a kitchen brush to mix them and spread very well the mixture around the pan until every surface is covered.
- You can substitute all or half of the all-purpose flour with the same quantity of whole grain spelt flour.
- Alternatively instead of coconut sugar you can use brown cane sugar.
- Store the cake in airtight container for 2-3 days at room temperature or 4-5 days in the fridge.
- This cake is small. For a standard bundt pan you need to double the ingredients.
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