Chocolate and Valentines day go hand in hand, decadent, indulgent and luxurious. This Chocolate olive oil and almond cake covers all bases, it can easily be served as a dessert for an intimate dinner party and will appease even the most ardent of chocoholics. If you are looking for virtuous qualities it has these also, being both dairy and gluten free.
Valentines day is all about romance, and to my mind, nothing says ‘I love you’ more than a dreamy, homemade chocolate cake. So, why not whip this up for your loved one this Valentine's day.
Serves 4-6, generously.
You will Need
50g good quality dark chocolate
1/2 tsp instant coffee, fresh fruit (Optional)
80ml olive oil
120g caster sugar
30g cocoa powder
100g ground almonds
1/2 tsp baking powder
1/4 tsp salt
1 tsp vanilla extract
2 large free range eggs
How to Make
1. Pre-heat Oven to 160° C/145° C/Gas mark 3
2. Grease and line a 6 inch spring form cake tin, or a heart shaped tin measuring 6" in diameter at its widest point.
3. Break up the chocolate and place this, along with the water and coffee, into a heatproof mixing bowl. Set the over a pan of simmering water until the chocolate is melted completely then set aside to cool a little.
4. In a second mixing bowl weigh together the sugar, cocoa powder, almonds, baking powder and salt.
5. Pour the olive oil into the melted chocolate mix, followed by the eggs and vanilla. Whisk all together to combine.
6. Finally, fold in the dry ingredients.
7. Bake for 35-40 minutes until the cake springs back to the touch or until a skewer inserted into the centre of the cake comes out clean.
8. Allow to cool completely in the tin. Decorate with fresh fruit and serve with a good measure of creme fraiche.
Top Baking Tips
Use the best quality dark chocolate you can afford, around 70%.
The addition of coffee enhances the bitter sweetness of chocolate, but if you're not a fan of coffee its best to leave this out.
Ground almonds are expensive; if you're baking on a budget replace the 100g of almonds with 65g of plain flour. The resulting cake will be lighter textured but no less delicious.
Due to the inclusion of oil, the cake is delightfully moist and fudgey. It will last around 1 week if stored in an airtight container, provided there's any left of course!
I've also added a personalised crafty touch with a heart garland created from the Trimcraft First Edition Love Story Paper Pad.
You Will Need
First edition Love Story 8x8 Paper Pad
2 x Paper Drinking Straws
Thread and Sewing Needle
This works best with the double sided papers to give contrasting colours and textures.
How to Make
1. Pick five paper designs from your First Edition Love Story 8x8 Paper Pad. Cut 5, 3.8cm x 15.2 strips.
2. Fold each Love Story strip in half.
3. Add a strip of Dovecraft Perma Fix tape along the top edge, on the opposite side of your strip.
4. Carefully bend the two outer edges inwards so they meet together to form a heart shape, secure with the Perma Fix tape you added.
5. Repeat step 4, 5 times until you have 5 hearts.
6. Thread the needle onto the thread, sew the hearts together leaving plenty of extra thread at each end.
7. Lay the garland onto the work surface in front of you, place a paper straw at each end.
8. Sew each end of thread through the straws. Fix each end with a tight knot, secure with tape if necessary.
Your topper is ready to adorn your cake!
This delicious cake recipe and handmade heart garland by Elle will make anyone swoon! We would love to see your Valentine’s day bakes, so remember to upload them to the project gallery and to #trimcraft when uploading to social media.