Healthy Moist Chocolate and Olive Oil Cake
Ahhhh Sunday. It's my favourite day to bake. I get to sit and enjoy what I have made with my husband and son. I loved seeing their enjoyment of this deliciousness this last Sunday. Chocolate face (on both of them .... alright... on me too) was hilarious. Albert is nearly two and eats incredibly well with his fingers and cutlery. But when it comes to cake, well it's almost like cake is no cake without going all over his face like a facial scrub. Needless to say we do generally eat cake outside. Our dog George is pleased by this.
I hadn't made chocolate cake in a while and of course as usual I wanted to make one using fruit like dates or prunes rather than castor or brown sugar. I decided on prunes and it really worked well. They don't overpower the cake in any way and neither does the olive oil.
Since we have reduced our intake of these refined sugars, the affect has been enormous on Johnathan and I. Our taste buds have adapted, body fat has disappeared, we're not overeating and of course we have a happy healthy 2 toddler.
What goes into Alberts body is our responsibility and I strongly believe that children have no need for those things we call 'sweet treats'. Simply put, he thinks a piece of fruit is a treat and I plan on letting that go on until the day Albert decides he wants other kinds of treats.
This cake goes to prove that using prunes and a little dark chocolate, really is enough to make a delicious, satisfying and rich chocolate cake. It's still sweet and uses REAL chocolate. Not a daily affair by any means. But we are not missing out are we..
Moist Chocolate Cake
- 70 grams quality dark chocolate (80%) - melted
- 5 free range eggs at room temp
- 1 cup pitted prunes
- 1 tsp vanilla extract
- 3/4 cup quality extra virgin olive oil
- 1/4 pure organic raw cacao
- 3/4 cup natural yoghurt
To fold in:
- 1/2 cup almond meal
- 1 1/2 cup wholemeal spelt flour
- 2 tsp baking powder
- 50 grams quality dark chocolate (80%) - melted
- 1/2 cup lite thickened cream
1. Preheat oven to 170 C and line a round cake tin with baking paper and olive oil.
2. Using a food processor blend the first list of ingredients until well combined and prunes are broken down. Pour this mix into a large bowl.
3. Using a spatula fold the almond meal, flour and baking powder in gently until well combined. (You don't want it to lose air and come out of the oven flat)
4. Transfer mixture to the cake tin gently and bake for 25 minutes - or until the baking needle comes out clean.
5. Turn out onto a rack after 5 minutes and let it cool completely before icing.
6. For the icing. Whisk the melted chocolate and cream together until thick and creamy. Ice cake and let it set for 10 minutes before serving.
Store in an airtight container at room temperature for 3 days.