I know the title of this post sounds like I’m going to be using the word ‘healthy’ a lot. Unfortunately, not. But this is still a lightened up chocolate cake and a pretty heavenly one at that!
I spent last weekend in super super super hot Goa, munching these cookies by the sea, kayaking, lying on the beach on a full moon night sipping wine and a lot more awesomeness of this sort. Back in the city now, with a tan and a yearning for chocolate. Though the latter has very little to do with Goa 🙂
This cake is crazy soft, moist and chocolatey and comes together in 10 minutes flat. Sometimes you just need good old chocolate cake, right?
This cake is adapted from a Nigella Lawson recipe. I’d never baked with olive oil before, and it made me feel quite fancy 😛 Honestly though, any oil would work. The flavour of the oil is evident in the batter but not in the final baked product. I used extra-virgin because that’s what I had at home, but any regular olive oil / cooking oil is fine.
The barley flour was a spilt-second decision for a softer, healthier cake. Worked wonders 🙂 The original recipe calls for ground almonds, but regular flour is fine too. Going to try the almond version for a denser, fudgier cake.
The chocolate sauce on top is just melted chocolate chips, an afterthought that I’m thankful for because it just tastes so so so good! Feel free to dust the top with icing sugar too, or serve the cake with berries, vanilla ice cream, cream or whatever else. Or just eat it as is. It’s chocolate cake, you can’t go too wrong!
I baked this cake in a loose-bottomed tart pan because I wanted the curved edges. But this does result in a bit of spillage so I wouldn’t recommend it. A 9″ springform pan is the way to go, or alternatively, any round/rectangular/square dish you like. The cake rises and then falls, so don’t choose a very big dish or you’ll land up with a flat cake.
It’s like a lighter version of this dense chocolate loaf. Goes great with a cup of coffee in the morning too 🙂
What you’ll need:
6 tbsps cocoa powder, sifted
1/2 cup boiling water
2 tsps vanilla extract/essence
3/4 cup flour
1/2 tsp baking soda
Pinch of salt
2/3 cup olive oil/regular cooking oil
1 cup sugar
1/3 cup chocolate chips for drizzling (optional)
What to do:
1. Preheat the oven to 170 C. Grease a 9″ springform tin and set aside.
2. Mix the cocoa and boiling water till you have a smooth paste. Add the vanilla extract, mix well and set aside to cool.
3. Mix the flour, baking soda and salt in a separate bowl and set aside. If using regular flour, sift it first.
4. In a large bowl, beat the oil and sugar using a hand mixer, for about 30 seconds. Add the eggs and beat again for 3 minutes till you have an airy and frothy mixture. You could do this by hand but it’ll take longer and might not be as effective.
5. Add the cocoa paste to the egg mixture and beat till combined. Add the flour mixture and stir.
6. Pour this runny batter into the prepared tin and bake for 40 minutes till a toothpick poked into the center comes out clean.
7. Allow to cool completely before unmoulding. Melt the chocolate chips in the microwave and slather or drizzle it on using a spoon. Though the cake will taste great warm, it won’t be easy to slice neatly. Your call 🙂 Happy eating!
I’m headed to Sri Lanka tomorrow for 10 days! There won’t be any new posts for a while but I will share some great Sri Lankan desserts that I’ll hopefully come across. See you guys soon!