Chocolate and Olive Oil Cake with Raspberry Coulis
Ingredients
- 55g (1/2 cup) dutch processed cocoa (see notes)
- 190ml (3/4 cup) hot coffee (see notes)
- 225g (1.5 cups) plain flour
- 1 1/2 tsp baking powder
- 1/4 tsp fine salt
- 110g (2/3 cup) coconut sugar
- 140g (1/2 cup or 125ml) pure maple syrup
- 1 Tbsp apple cider vinegar or fresh lemon juice
- 2 tsp vanilla extract or paste
- 70g (1/3 cup or 80ml) light olive oil
Accompaniments
- Coconut yoghurt
- Store bought raspberry coulis OR raspberry jam OR homemade raspberry chia jam
- Loco love bars
Preparation
Use weight measurements for accuracy.
Preheat the oven to 180 C with rack in bottom third. Grease and line an 8-inch round cake tin with removable bottom.
In a measuring jug, whisk hot coffee and cocoa together until smooth, then set aside for 5 minutes.
Sift flour and baking powder into a bowl, add salt and coconut sugar, mix well. Make three wells, add maple syrup to one, vanilla to another, and olive oil to the third. Pour cocoa mixture over and fold until just combined and smooth. Pour into cake tin and bake for 35-40 minutes. Test with skewer for moist crumbs, then cool for 5 minutes and transfer to wire rack to cool completely.
Serving
Cut the cooled cake in half horizontally. Add raspberry coulis and coconut yoghurt or cream to the bottom layer, then place the top layer back on. Add another layer of yoghurt or cream, and top generously with more coulis, fresh berries, and loco love bars.
