Ingredients
EVOO
with 1-2 tspns instant coffee
a mix of Stevia with Erythritol or preferred sweetener
pinch
Optional Chocolate Ganache Ingredients
80% couveture or more
Low Carb Chocolate Olive Oil Cake
KETohh (karentremaine)
| Serves | Prep | Cook | Total | Shares |
|---|---|---|---|---|
| 16 | 10 min | 40 min | 50 min | 1 |
This divine recipe for a Low Carb Chocolate Olive Oil Cake is going to surprise you. Olive oil...in a chocolate cake? You would never guess.
muffins and sweetscakesbakingdessert
Save this recipe to your personal collection, manage your grocery lists and access the step-by-step cooking assistant with the TastyBites app.
Login to Continue
Equipment
8 or 9-inch springform pan
Oven
Mixing bowl
Hand mixer or stand mixer
Saucepan
Measuring cups and spoons
Spatula
Skewer
Instructions
Make the Cake
Preheat the oven to 150 C/300 F fan forced. Prepare an 8" or 9“ spring pan with butter and baking paper
Combine almond meal, cocoa, baking powder, baking soda and salt into a bowl and mix well.
Blend the coffee with the boiling water.
Beat the eggs, sweetener, vanilla extract and olive oil for 2 minutes.
Add the coffee mix and beat till blended. Add the dry ingredients and mix until combined. Mix well to form a smooth batter.
Spoon into the cake pan and bake for 40- 45 minutes or until just cooked through. The sides will look set but the centre can still be slightly moist and crumbs should stick slightly to a skewer placed in the centre of the cake.
Allow the cake to cool in the tin or you can serve it while it is still warm. To top the cake with Chocolate Ganache, follow the instructions below
To Make the Chocolate Ganache
Heat up the cream just to below the boil (don't boil it or you will end up with lumps in it.) Remove from heat and add the chocolate. Stir until the chocolate has blended with the cream and allow to cool before using.
Drizzle the ganache on the cake before it thickens for a drizzle finish, or allow the ganache to cool in the fridge to a slightly thicker consistency before spreading over the cake. This is enough ganache for a thin coating on top of the cake.
Note that you can make a stiffer ganache by increasing the amount of chocolate you add.Make it 1 :1 cream to chocolate (ie., 2.5 oz/75 gms of each) for a stiffer ganacheMake it 2 parts chocolate to 1 part cream (ie, 3.5 oz/100 gms chocolate to 1.8 oz/50gms cream) for a much stiffer and pipable ganache. You can also make it thinner and more drizzly by using 1 part cream to .5 chocolate (ie, 3.5 oz/100 gms cream to 1.8 oz/50 gms chocolate.)
To Serve
This cake tastes lovely served fresh from the oven with some fresh whipped cream or marscapone.
Add the ganache for a little more decadence and serve with fresh whipped cream
For a delicious simple hot dessert that is a bit pudding like, simply zap the cake in the microwave for a few seconds to warm it up and serve with whipped cream.
Low Carb Chocolate Olive Oil Cake
KETohh (karentremaine)
| Serves | Prep | Cook | Total | Shares |
|---|---|---|---|---|
| 16 | 10 min | 40 min | 50 min | 1 |
This divine recipe for a Low Carb Chocolate Olive Oil Cake is going to surprise you. Olive oil...in a chocolate cake? You would never guess.
muffins and sweetscakesbakingdessert
Save this recipe to your personal collection, manage your grocery lists and access the step-by-step cooking assistant with the TastyBites app.
Login to Continue
Equipment
8 or 9-inch springform pan
Oven
Mixing bowl
Hand mixer or stand mixer
Saucepan
Measuring cups and spoons
Spatula
Skewer
Ingredients
EVOO
with 1-2 tspns instant coffee
a mix of Stevia with Erythritol or preferred sweetener
pinch
Optional Chocolate Ganache Ingredients
80% couveture or more
Instructions
Make the Cake
Preheat the oven to 150 C/300 F fan forced. Prepare an 8" or 9“ spring pan with butter and baking paper
Combine almond meal, cocoa, baking powder, baking soda and salt into a bowl and mix well.
Blend the coffee with the boiling water.
Beat the eggs, sweetener, vanilla extract and olive oil for 2 minutes.
Add the coffee mix and beat till blended. Add the dry ingredients and mix until combined. Mix well to form a smooth batter.
Spoon into the cake pan and bake for 40- 45 minutes or until just cooked through. The sides will look set but the centre can still be slightly moist and crumbs should stick slightly to a skewer placed in the centre of the cake.
Allow the cake to cool in the tin or you can serve it while it is still warm. To top the cake with Chocolate Ganache, follow the instructions below
To Make the Chocolate Ganache
Heat up the cream just to below the boil (don't boil it or you will end up with lumps in it.) Remove from heat and add the chocolate. Stir until the chocolate has blended with the cream and allow to cool before using.
Drizzle the ganache on the cake before it thickens for a drizzle finish, or allow the ganache to cool in the fridge to a slightly thicker consistency before spreading over the cake. This is enough ganache for a thin coating on top of the cake.
Note that you can make a stiffer ganache by increasing the amount of chocolate you add.Make it 1 :1 cream to chocolate (ie., 2.5 oz/75 gms of each) for a stiffer ganacheMake it 2 parts chocolate to 1 part cream (ie, 3.5 oz/100 gms chocolate to 1.8 oz/50gms cream) for a much stiffer and pipable ganache. You can also make it thinner and more drizzly by using 1 part cream to .5 chocolate (ie, 3.5 oz/100 gms cream to 1.8 oz/50 gms chocolate.)
To Serve
This cake tastes lovely served fresh from the oven with some fresh whipped cream or marscapone.
Add the ganache for a little more decadence and serve with fresh whipped cream
For a delicious simple hot dessert that is a bit pudding like, simply zap the cake in the microwave for a few seconds to warm it up and serve with whipped cream.