Crazy Italian chocolate cake (egg free chocolate cake)
55 minServes 6-8
A moist, fudgy egg-free chocolate cake made with olive oil and balsamic vinegar, ready in under 10 minutes of prep.
| prepPreheat oven to 160°C / 320°F, regular bake | |||||
| prepGrease a 20–22 cm cake tin and dust lightly with cocoa, or line with baking paper | |||||
| 190 g standard flour (or gluten-free flour mix without raising agent) | Sift flour, sugar, cocoa, baking soda & salt; whisk to combine | Make well, pour in oil, vinegar, vanilla & water; whisk gently until smooth | Pour into tin, bake 160°C / 320°F, 50 min until toothpick clean | Cool in tin 10 min, turn out onto rack | Spread icing on cooled cake |
| 200 g caster sugar | |||||
| 50 g dark, good-quality baking cocoa | |||||
| 1 1/4 tsp baking soda | |||||
| 3/4 tsp salt | |||||
| 80 ml extra virgin olive oil (or rice bran, grape seed or sunflower) | |||||
| 1 tbsp balsamic vinegar (or white, malt or apple cider vinegar) | |||||
| 2–3 tsp pure vanilla essence | |||||
| 360 ml water (or cooled coffee) | |||||
| 150 g chopped dark chocolate (50% cocoa solids – use dairy-free if needed) | Melt chocolate & butter over simmering water, stir in oil | Cool at room temperature until thick enough to spread | |||
| 125 g butter (or 150 ml coconut cream) | |||||
| 1 tbsp olive oil, grape seed oil or rice bran oil | |||||
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