You can make the cake plain or add in almonds, hazelnuts, walnuts or raisins into the cake mixture before baking. You could also dust the cake with icing sugar.
I made this recipe last week and LOVED it!!!! So incredibly moist, taken from Divine Taste and added the chocolate raspberry balsamic vinegar…
Ingredients:
- 70 gm (10 tbsp) cornstarch
- 150 gm plain flour (1 cup + 1 tbsp)
- 28 gm (4 tbsp) cocoa powder
- 150 gm (1 cup) icing sugar or fine sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 100 gm (3/4 cup) ground almonds
- 20 ml (1 tbsp +1 tsp) clarified butter or melted butter (can substitute with ghee)
- 60 ml (1/4 cup) Olive~Me & Co’s House Blend, Arbequina or Butter olive oil
- 50 gm dark chocolate, chopped
- 200 ml cream (I used 25% fat, you can also use 35% fat)
- 100 gm (1/2 cup) inverted sugar or golden syrup
- 1 tsp vanilla extract
- 125 ml (1/2 cup) water
- Olive~Me & Co’s Chocolate Raspberry Balsamic Vinegar
Instructions:
- Grease and line an 8” square or a 9” round tin with greaseproof paper.
- In a bowl assemble all the dry ingredients except the powdered almonds, the cornstarch, flour, cocoa powder, icing sugar, baking powder and soda and sieve together to make the mixture uniform and lump free.
- In a saucepan, heat the clarified butter and when it melts completely stir in the olive oil. Put in the chopped chocolate and turn off the heat. Whisk with a spoon until the chocolate melts. Stir in the cream and whisk again.
- In a large bowl put in the golden syrup and the chocolate mixture. Stir in the vanilla extract and the water.
- Add the ground almonds and mix with a hand blender or a whisk if you have strong hands. (Or use a food processor).
- Heat the oven to 175 C/350F.
- Slowly mix in the sifted dry ingredients little by little and beat until you have a smooth mixture. Pour this mixture into the prepared pan and bake for about 40 minutes, reducing the temperature to 150 C/300F after 30 minutes or until a skewer comes out clean.
- Allow the cake to cool in the pan for about 15 minutes before turning it over a rack to cool. Allow the cake to cool completely before slicing it.
- Drizzle Olive~Me & Co’s chocolate raspberry balsamic over top!
