Chocolate Olive Oil Cake Recipe
Tahini whipped butterscotch cup, coffee gelee, coffee toffee crumb, maldon
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Ingredients
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Chocolate Olive Oil Cake
Tahini Whipped Butterscotch Cup
Coffee Gelee
Coffee Toffee Crumb
Garnish
Method
Chocolate Olive Oil Cake
- 1
Prepare the Batter
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan. In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, whisk together the sugar, eggs, and vanilla extract until well combined. Slowly add in the olive oil and water, mixing until smooth. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- 2
Bake the Cake
Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Tahini Whipped Butterscotch Cup
- 3
Make the Butterscotch
In a saucepan over medium heat, melt the butter. Stir in the brown sugar and cook for about 2-3 minutes until the sugar has dissolved. Gradually add the heavy cream while stirring continuously. Bring the mixture to a simmer and cook for an additional 5 minutes. Remove from heat and stir in tahini, vanilla extract, and salt. Let it cool slightly before whipping.
- 4
Whip the Mixture
Transfer the butterscotch mixture to a mixing bowl, and use a hand mixer or stand mixer to whip until fluffy and light. Portion into cups and chill in the refrigerator until serving.
Coffee Gelee
- 5
- 6
Set the Gelee
Pour the coffee mixture into a shallow dish and refrigerate until set, about 2-3 hours. Once set, cut into cubes.
Coffee Toffee Crumb
- 7
Make the Crumb
Preheat your oven to 350°F (175°C). In a bowl, mix together melted butter, brown sugar, flour, instant coffee granules, and salt until combined. Spread the mixture onto a baking sheet lined with parchment paper and bake for 10-12 minutes, or until golden brown. Let it cool before crumbling.
