This chocolate cake is rich, moist, easy to make and even gluten free! I’ve used ground almonds where I would usually reach for flour and olive oil instead of butter to create a fudgy texture and it really works. Try it yourself (you could even omit the topping to make it dairy free too!)…
For this cake you will need: 175ml boiling water, 2tsp instant coffee granules, 80g cocoa powder, 225g ground almonds, 1tsp bicarbonate of soda, 1tsp salt, 300g golden caster sugar, 5 eggs, 225ml olive oil
And for the topping (which is optional- you could just dust with icing sugar or cocoa powder), you will need: 100g dark bittersweet chocolate, 100ml double cream, some white chocolate and a sprinkling of sea salt
Preheat the oven to 180c and grease a 20cm cake tin with butter. Place a disc of baking paper in the bottom and grease over that too.
Combine the almonds,bicarbonate of soda and salt in a small bowl.
Mix together the cocoa, coffee and boiling water in a jug and set aside.
In a large mixing bowl, whisk the eggs, oil and sugar until pale and thick. Add the cocoa mix and continue whisking until you have a fairly liquid cake batter with no streaks.
Add the almond mixture down the side of the bowl and fold in gently.
Pour into the prepped tin and bake for 40-50 minutes until a skewer comes out with only a few moist crumbs attached.
While the cake is baking, make the topping (a simple ganache). Place the cream and chocolate in a bowl and set over a pan of gently simmering water (ensuring the water doesn’t touch the bowl).
Stir occasionally until the chocolate has melted and remove from the heat. Leave to cool.
When the cake is cooked leave in the tin for 5 minutes then remove and cool on a wire rack. Once cooled, spread the ganache over the top then sprinkle with white chocolate scratchings and sea salt.