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Strawberry Chocolate Olive Oil Cake Eva Koper

Strawberry Chocolate Olive Oil Cake

This is the recipe I made for my birthday cake!! 🎈 The olive oil enhance the chocolate flavour in the best way!
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Cooking time 20 mins
Oven time 30 mins
Total time 50 mins
course Dessert
cuisine American
servings 8 slices

Equipment

  • Oven

ingredients
  

Cake Batter

  • 3 eggs
  • 90 g agave syrup
  • ½ salt
  • 80 g extra-virgn olive oil
  • 60 g greek yoghurt (lactose free)
  • 2 tsp vanilla extract
  • 2 tbsp almond milk
  • ¼ tsp baking soda
  • 1 tsp baking powder
  • 2 tbsp cocoa powder
  • 185 g all purpose flour

Topping

  • 300 g strawberries (cut in half)
  • 170 g dark chocolate
  • 150 ml (oat) milk

instructions
 

  • Preheat the oven at 175°C. 
  • Beat the eggs, agave syrup and salt until the mixture becomes pale, light and fluffy. Slowly drizzle the olive oil in the egg mixture, while constantly mixing everything together. Add the vanilla extract, almond milk, and baking soda to the mixture mix them in using a spatula. 
  • In a separate bowl, whisk the baking powder, cocoa powder and flour together. Sift them the egg mixture, then gently fold the dry ingredients using a spatula. 
  • Oil a 20 cm diameter springform pan and line the bottom and the sides of the pan with parchment paper. 
  • Gently pour the cake batter in the pan, then place it in the oven. Bake the cake for 30-35 minutes. Allow the cake to cool off for at least 10 minutes.
  • In a sauce pan heat up the milk. Ones it is hot, add the chocolate, keep stirring till it has melted. 
  • Cover the cake with the strawberries and spread the dark chocolate on top. Let the chocolate harden overnight.
course Dessert
cuisine American
keyword Chocolate Cake, Olive oil chocolate cake, Strawberry cake
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