Low Carb Chocolate Olive Oil Cake
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Low Carb Chocolate Olive Oil Cake

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.
Course Baking, Cakes, Muffins and Sweets, Dessert
Cuisine Gluten Free, Keto, LCHF, Low Carb, Sugar Free
Keyword chocolate, chocolate-cake, olive oil
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 16
Calories 281kcal

Ingredients

  • 2 cups almond meal/almond flour
  • 1 cup extra virgin olive oil- EVOO
  • 4 eggs
  • 3/4 cup boiling water with 1-2 tspns instant coffee
  • 3/4 cup cocoa
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 4 tablespoons Stevia Organic- a mix of Stevia with Erythritol or preferred sweetener
  • pinch salt

Optional Chocolate Ganache Ingredients

  • 100 mls /3.5 oz full fat pure cream/pouring cream
  • 75 gms /2.6 oz of dark chocolate 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 ganache
    Make 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.

Notes

Note that I have also used 1/3 cup monk fruit sweetener in this cake with great results.

Nutrition

Serving: 1slice | Calories: 281kcal | Carbohydrates: 2g | Protein: 6g | Fat: 28g | Fiber: 1g