It was my husband’s grandma’s 89th birthday on Friday and I adore her so it was only right to spoil her with chocolate cake! But of course it had to be healthy so I got inspiration for this one from Nigella’s chocolate olive oil cake, I just changed the ingredients around to make it healthier and added a chocolate mousse topping. Suffice it to say, grandma (and everyone else) loved it!
I’ve started using Natvia natural sweetener and sometimes use instead of coconut palm sugar. It is a really excellent natural sweetener that is a great alternative to sugar. It’s very low GI which makes it great for diabetics but also generally everyone, as sugar makes our bodies a breeding ground for caner, it’s GMO free and 100% certified organic. It does leave a little bit of a ‘sweetener’ taste in the mouth but give it a go and see if it suits your taste. I bought it on Amazon but I am hearing that it is now available in Tesco so that’s great news! I’m going to double this up to make a double layer cake with the mousse in the middle and on top for Braxton’s 1st birthday. I used a 23cm springform cake tin and it was definitely a bit too flat so next time if only doing one layer I’d use a 20cm one.
150ml extra-virgin olive oil (and a little extra for greasing) – my favourite is Cinque Foglie by Danilo Manco in Puglia, Italy
50g raw cacao powder
125ml boiling water
1/2 tsp vanilla powder
150g ground almonds
½ tsp bicarbonate of soda
1/2 tsp baking powder
Pinch Himalayan salt
150g Natvia or coconut palm sugar
3 free-range organic eggs
Avocado Based Chocolate Mousse Frosting:
1 ripe avocado
2 ripe bananas
2 tbsp maple syrup
2 tbsp cacao powder
Pinch Himalayan salt
Non-Avocado Chocolate Ganache Frosting:
1/3 cup coconut oil
1/3 cup raw cacao
3-4 tbsp maple, depending on how sweet you like it
3-4 tbsp cashew or almond butter
Preheat oven to 170° and grease a springform cake tin, line base with baking paper and grease with olive oil.
Sift the cacao into a bowl and whisk in the boiling water with a fork until you have a smooth, chocolatey, still runny paste. If you have a Kitchenaid or electric whisk with its own bowl, do it in this; it will make it extra creamy. Whisk in the vanilla, then set aside to cool.
In another bowl combine the ground almonds with bicarbonate of soda, baking powder and salt.
Put the sugar and olive oil into a bowl and beat together with the electric whisk for about 3 minutes, then add the eggs one at a time, with a slow speed so it aerates. After the 3 minutes, add the ground almond mix, and mix until incorporated.
Finally, add the chocolate mix slowly until combined, add the vanilla powder then pour into the prepared tin.
You can do all of this with a handheld whisk, a fork and spoon if you don’t have a Kitchenaid but using one will just make the mixture a bit creamier. I have done it with and without and was nice both times – just a bit fluffier with!
Bake for about 30 mins. The sides should be set but not burnt and the top centre should still look very slightly damp.
Remove the cake from the oven. Leave to cool for 30 mins before removing from the tin.
While in the oven make the ganache.
If making the avocado based mousse: Mix all the ingredients in the blender, put it in a bowl and leave in the fridge until later.
If making the ganache: Simply put all ingredients in a saucepan over a gentle heat until combined. If it’s too watery, add more cacao and nut butter. Leave to cool for a bit before spreading over the cake.
Once it is completely cool add the chocolate layer on top. If using the avocado one, put in the fridge to set for at least 2 hours.
Sprinkle with some raw cacao on top to serve.
Love & health,