What can I say—I can't seem to stay away from chocolate and chocolate can't seem to stay away from me. Plus, Valentine's Day is coming up...the perfect excuse for stuffing our faces with chocolate truffles, chocolate hearts and chocolate CAKE.
As usual, I'm keeping things a little healthier over here. This cake is really light and moist, and the almond meal lends a nice nutty flavor and texture. It tastes really nice on its own, but if you're looking to add just a tad more sweetness, scoop on some whipped cream!
CHOCOLATE OLIVE OIL CAKE
Makes one 6-inch cake
1/3 cup raw cacao powder
1/3 cup boiling water
1 1/3 cup almond meal
1/4 tsp baking soda
2/3 cup coconut sugar
1/3 cup olive oil
1 tsp vanilla extract
Preheat oven to 375°F. Prepare a 6-inch round pan.
In a small bowl, pour the boiling water over cacao powder and stir until dissolved. Set aside to cool.
In a bowl, mix together almond meal and baking soda. Set aside.
In another bowl, beat eggs and sugar with an electric mixer until creamy. Blend in olive oil and vanilla extract. Add the cooled cacao mixture to the egg mixture and stir until well combined.
Now add wet mixture to almond meal mixture and stir until combined.
Pour the batter into the prepared tin. Bake for about 35 minutes. Let cool on wire rack before serving.
(Adapted from this recipe.)