Chocolate, olive oil and Earl grey cake

Cake is such a beautiful way to show love and appreciation. That time spent in the kitchen working on something delicious for someone you love, can say so much more than a store-bought item.  It lets them know they are worth celebrating.

I’ve created a gorgeous, moody, rich cake for Mother’s Day. I absolutely love olive oil (use it liberally on everything) and this has been a really fun recipe to create.

Olive oil is great in baking. In fact, you’ll find another recipe I wrote for a delicious lemon and olive cake HERE .

This chocolate cake is the perfect Mother’s Day treat. The crumb is beautifully moist and there is a hint of Earl Grey fragrance in there. It’s just lovely.

Let me know if you make this. I’d love to see!

Kelly x

Borges Olive Oil and Earl Grey Chocolate Cake

100ml milk

3 earl grey tea bags

1/2 cup extra virgin olive oil

1 cup brown sugar (could also use coconut sugar)

½ cup dark cocoa powder

½ cup tapioca flour

1 ½ teaspoons baking powder

5 free range eggs

2 ½ cups ground almonds / almond meal

Preheat oven to 160 degrees Celsius

Place the milk in a small saucepan and heat until hot but not boiling. Cut the teabags open and pour the leaves into the milk. Whisk a little and leave for 10 minutes to diffuse the flavour.

In a large bowl whisk together the olive oils, sugar and cocoa powder for a few minutes. Stir in the tapioca flour and baking powder. Add the remaining ingredients, along with the milk and tea and stir well.

Grease and line a 23cm spring form cake tin. Pour the batter in and bake for 50-60 minutes until springy on top and a skewer comes out clean when inserted.

Chocolate icing

1 ½ cups icing sugar

1 rounded tablespoon dark cocoa powder

25g room temperature butter

2 tablespoons boiling water

Mix the icing sugar and cocoa together. Add the butter and pour the boiling water over the top of it. Whisk together until smooth. Use immediately. Pour on cake and use a wide knife or spatula to spread evenly over the top of the cake. Allow to drip down the sides a little and use knife to spread around the sides evenly. Place in the fridge for 20 minutes to firm up.