Chocolate Almond EVOO Cake (GF + DF)

Ingredients

100g sugar

100-125g brown sugar (I usually do 100g but 125g will keep it fresher for longer without it tasting too sweet either)

3 large eggs, room temp

2/3 c olive oil

2/3 c hot coffee

1 tsp vanilla

85g dark chocolate, melted

175g almond flour

90g dutched cocoa powder

1/2 tsp diamond crystal kosher salt

1/2 tsp baking soda

Maldon for sprinkling✨

Method:

Preheat the oven to 350°F convection. Grease an 8" springform pan (a 9" will also work), greasing the sides and lining the base with parchment.

Melt the chocolate and set aside to cool slightly. Brew the coffee and keep hot.

In a large bowl, whisk together the sugars, eggs, olive oil, and vanilla until smooth. Add the melted chocolate and mix until fully combined.

In a separate bowl, sift in the cocoa powder, then add the flour, baking soda, and salt. Whisk to combine.

Add the dry ingredients to the wet ingredients and mix until just combined.

With the mixer running (or whisking by hand), slowly pour in the hot coffee in two additions, mixing well after each addition. The batter will be quite loose—this is what gives you that fudgy texture.

Pour the batter into the prepared pan and, if using, sprinkle the top with Maldon salt.

Bake for 40–50 minutes, checking at 40. It will usually land around 45 minutes in a convection oven.

This is a moist, fudgy cake, so a skewer may not come out completely clean. Instead, look for the edges to be set and the center to have only a very slight jiggle. If it looks loose in the center, give it another 5 minutes.

Let the cake cool in the pan for 10 minutes, then run an offset spatula around the edge and remove the springform ring. Leave the cake to cool completely on the base of the pan on a wire rack. Dust with powdered sugar to serve and whipped cream or ice cream. This cake is such a crowd pleaser, and satisfies a number of food restrictions.