Chookas Chai Infused Chocolate Olive Oil Cake
Updated: Jul 24
Thank you to all of the lovely people that attended my 'Blend Your Own Tea Workshop' on the weekend!
I served a Chookas Chai Infused Chocolate Olive Oil Cake and was begged for the recipe so by popular demand.... here it is!
This recipe was taken from the Monash Low FODMAP website and is a twist on a Nigella Lawson recipe, we have tweaked this cake by adding our Chookas Chai tea which adds a beautiful richness and subtle chai spiciness to the chocolate cake. Amazing...
This recipe is GLUTEN and DAIRY FREE!
150g of regular olive oil
½ cup good quality cocoa powder sifted
½ cup boiling water
3 generous teaspoons of Brewed By Belinda's 'Chookas Chai'
2 Tsp vanilla extract
1¼ cup almond meal/flour (for a nut-free option use 125g/4.4 oz plain, pre-made gluten-free flour)
½ Tsp bicarbonate soda
1 pinch salt
200g of caster sugar
3 large eggs
Raspberries or strawberries to serve
Preheat your oven to 170°C/338°F. Grease a 23cm spring-form tin with a little oil and line with baking paper
Brew up 3 generous teaspoons of 'Chookas Chai' in 1/2 cup of boiling water for 3-5 minutes, then strain out the leaves.
Add the sifted cocoa powder to a jug and whisk in the boiled tea, stirring until you have a smooth but still a little runny paste. Whisk in vanilla extract and set aside.
In another small bowl, combine the ground almonds (or flour) with the bicarb soda and the salt.
Place the sugar, olive oil and eggs into the bowl of a freestanding mixer with the paddle attachment (or a regular bowl and whisk of your choice) and beat well for about 3 minutes until you have a pale, aerated and thick creamy mixture.
Turn the speed down and pour in the cocoa mixture, whisking as you go, when fully combined, add the almond meal (or flour) and combine.
Pour the batter into the prepared tin and bake for 40-45 minutes. The sides should be set but the top will look damp and a little soft. Nigella's tip is a cake skewer should come out mainly clean with a few sticky crumbs clinging to it.
Let the cake cool in the tin on a wire rack for 10 minutes before serving.