Nothing quite spells love like chocolate does.–especially when it’s as rich and indulgent as this Chocolate Olive Oil Cake from Nigella Lawson. The recipe calls for almond flour, which makes the cake more dense and tender, while the olive oil lends it extra moisture and makes it glide across the tongue. It’s incredibly decadent, and the burst of raspberry-rose flavor from the frosting balances it well. Not to mention, the pink color is perfect for Valentine’s Day.
Chocolate Olive Oil Cake from Nigella Lawson:
- 2/3 cup olive oil
- 6 tablespoons unsweetened cocoa
- 1/2 cup boiling water
- 2 tablespoons vanilla extract
- 1 1/2 cups almond flour or 3/4 cup plus 1 tablespoons AP flour
- 1/2 teaspoon baking soda
- 1 pinch of salt
- 1 cup refined sugar
- 3 large eggs
- 1 Preheat oven to 170°C. Grease a 9” round springform pan and line with a round baking sheet.
- In a medium bowl, sift the cocoa powder and mix the boiling water in until it reaches a runny paste. Mix in the vanilla extract. Set aside and let cool.
- In another bowl, combine the almond meal, baking soda and salt.
- In another bowl, beat together sugar, olive oil and eggs with a mixer until the mixture is aerated and the shade of pale primrose.
- Lower the speed and pour into the wet mixture the cocoa mixture, beating as you go. Scrape sides as needed. Add in the almond meal mixture.
- Stir the mixture before pouring it into the springform pan. Bake for 40 to 45 minutes. A toothpick inserted should come out with a few sticky crumbs, but mostly clean.
- Let cool on a rack before frosting.
Raspberry-Rose frosting from Yummy Crumble:
- 2 cups butter, softened
- 3-4 tablespoons raspberry jam/raspberry puree
- 3 cups powdered sugar
- 1/2 teaspoon rosewater
- Beat softened butter in a bowl until light and fluffy.
- Pour in the raspberry jam and 1 cup of powdered sugar and beat well.
- Add the rosewater and mix until incorporated.
- Add the remaining powdered sugar and beat on high speed until frosting is light and fluffy. Frost cooled cake.