Have a celebration coming up? Go big with this beautiful, gluten free Chocolate EVOO Cake. Enjoy the nostalgically sweet flavours of silky chocolate, with the modern day look of added freeze-dried strawberries and edible flowers.
This recipe may look a little complicated, but we assure you it's an easy one to follow and leaves you with a seriously delicious chocolate olive oil cake. It's fluffy, moist, perfectly sweet, and loaded with chocolate – all you want in a celebration cake.
Get ready for the ultimate party in your mouth. It’s a crowd-pleasing, slightly addictive dessert for any special occasion, including birthdays, anniversaries, and even for a joy-filled weekend.
If you try this recipe, let us know! Tag a picture #nodoathome @nodoathome on Instagram. We’d love to see what you come up with.
Let's get baking, friends!
BAKE ALONG
INGREDIENTS
For the EVOO Cake
Dry Ingredients:
280g Nodo Not-So Plain Flour
270g raw caster sugar
80g rapadura sugar
80g cocoa powder
1 tsp baking powder
1 tsp baking soda
Wet Ingredients:
3 eggs
1 cup full cream milk (or plant-based alternative if dairy free)
1 tbsp apple cider vinegar
3/4 cup extra virgin olive oil
1 cup boiling hot water
For the Chocolate Cream Cheese Icing
250g cream cheese, softened
2 tbsp cacao
50g butter, softened
200g pure icing sugar
TOOLS YOU WILL NEED
2 x 20cm cake tins.
2 x large mixing bowls
1 whisk
1 sieve or flour sifter
Measuring cups and spoons
Kitchen scales
Greaseproof baking paper
METHOD
For the EVOO Cake:
Pre-heat oven to 180ºC fan forced. Grease and line the base of your cake tins with greaseproof paper.
Add all dry ingredients in a mixing bowl. Mix well to combine.
In a seperate mixing bowl, add all wet ingredients – eggs, milk, apple cider vinegar, and extra virgin olive oil. Mix well to combine.
Carefully pour the wet mixture into the dry. Using a whisk, mix well to combine, ensuring there are no lumps, and scraping down sides in between.
Slowly pour boiling water into the chocolate mixture (half a cup at a time), whisking constantly until the mixture is smooth.
Carefully pour chocolate mixture into cake tins – pouring half of the mixture into each tin so it's equally divided.
Bake in pre-heated oven for at least 50 minutes or until cooked through.
Allow to cool on a cooling rack while you prepare the chocolate cream cheese icing.
For the Chocolate Cream Cheese Icing:
Add softened butter and cream cheese into a stand mixer or mixing bowl. Carefully mix together until well combined, smooth and there are no lumps.
Sift cocoa powder and icing sugar into the cream cheese mixture.
Mix again until well combined, smooth and there are no lumps.
To Assemble:
Divide and then evenly spread half of the chocolate cream cheese icing on top of one chocolate cake layer.
Place the other chocolate cake layer on top and evenly spread the remainder of the chocolate cream cheese icing on top.
We love to decorate ours with freeze-dried strawberries and edible flowers but you can decorate however you wish.
Kates Hot Tips!
Don't use a spring form cake tin as the mixture is very runny. Opt for 2 x 20cm regular cake tins with a solid enclosed based.
Use a set of kitchen scales to weigh your dry ingredients to ensure the recipe is consistent every time and turn out as it should.
Make sure you grease and line the base of your cake tins well, with greaseproof paper, to ensure the cakes pop out easily and don't break.
