Olive Oil & Rosewater Chocolate Cake

Olive Oil & Rosewater Chocolate Cake

Olive Oil & Rosewater Chocolate Cake
Olive Oil & Rosewater Chocolate Cake

Olive Oil & Rosewater Chocolate Cake

Recipe by Clodagh McKenna

Serves: 8

Ingredients:

  • 150ml Don Carlos light and mellow olive oil
  • 50g cocoa powder, sifted
  • 125ml boiling water
  • 1 tbsp rosewater
  • 150g ground almonds
  • 1 tsp bicarbonate of soda
  • 200g caster sugar
  • 3 eggs
  • Garnish: Dried rose petals & cocoa powder, sifted

Method:

  1. Preheat the oven to 180oC and grease a 23cm/9in springform cake tin with Don Carlos light and mellow olive oil.
  2. Measure and sift the cocoa powder into a bowl or jug and whisk in the boiling water until you have a smooth, chocolatey, still runny (but only just) paste. Whisk in the rosewater, then set aside to cool a little.
  3. In another bowl, combine the ground almonds with the bicarbonate of soda and a pinch of salt.
  4. Place the sugar, Don Carlos light and mellow olive oil and eggs into the bowl of a freestanding mixer with the paddle attachment. Beat together vigorously for about three minutes until you have a pale and thickened cream.
  5. Turn the speed down a little and pour in the cocoa mixture, followed by the ground almonds mixture.
  6. Scrape down and stir a little with a spatula, then pour into the prepared tin. Bake for 45 minutes or until the sides are set and the very centre, on top, still looks slightly damp.
  7. Let it cool for 10 minutes on a wire rack, still in its tin, and then ease the sides of the cake with a small metal spatula and spring it out of the tin.
  8. Decorate the top of the cake a dredge of cocoa powder and dried rose petals.
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