Watch video here.
Did you know that up until the 1900’s, chocolate was mostly used in drinks and in cake fillings? All that changed in 1886 when American cooks began to use chocolate in their cake batters , and chocolate cakes were created for the first time. In my opinion, Anyone who adores chocolate should appreciate those before us who brought this deliciousness into our lives! In 1976, Dr. James Baker discovered how to make chocolate by grinding cocoa beans between two large circular millstones. Also, Rudolph Lindt created a process called conching which helps make a silky smooth chocolate that could be mixed in with cake batter.
What I love about this recipe is that it is fairly simple to prepare. You see, what makes this chocolate cake so rich, so moist and decadent are the quality ingredients that we put in. Now don’t be alarmed when, while reading the ingredients you stumble upon the words – olive oil. I promise, you won’t be able to taste it once it’s baked; however; if you have children or a hubby that likes to lick the spoon, you might want to warn them about it, as you will definitely taste all of that olive oil. Once baked the olive flavour subsides and you are left with a moist and fudgey crumb. This is also because of the 80% coconut in the coconut milk that will give your cake much needed fats to retain all that moisture. This will ensure that after leaving the cake in the fridge all night, you won’t end up with a dry , piece of brick!
It’s not only the olive oil and coconut milk that play an important role in its deliciousness, but also it is the unrefined coconut palm sugar that we are using in this recipe that adds a richness – an intensity of flavour that you Cannot bypass.
1 1/2 cups of coconut milk
2 teaspoons vinegar
2 cups all purpose flour
1 1/2 cups of coconut sugar
2/3 of a cup of raw cocoa powder
2 teaspoons baking powder
2 teaspoons baking soda
1 cup of olive oil
2-3 tablespoons of soy milk
The first thing we’re going to do is we are going to combine the coconut milk with the vinegar stir it up and set it aside.
Now we’re going to work on our dry ingredients. Mix together the flour, cacao powder, baking soda, baking powder, and salt. whisk that all together until there are no lumps. Set it aside.
Now we are going to work on our wet ingredients. mix together the coconut palm sugar and the olive oil with a hand-mixer, once it’s nice and creamy, add in the coconut milk and vinegar mixture, and we’re going to mix it with the hand mixer once again until smooth.
Now all that’s left to do is combine the wet ingredients into the dry ingredients. Once again, miix that up with a mixer until nice and smooth and creamy. Add in 2 -3 tablespoons of soy milk at the very end. We do this because we need to loosen the batter just a bit. Mix a little More but remember not to over Mix.
Bake at 170°C for 38 minutes. I know I said 35 minutes in the recipe video, but I made a mistake. If you bake it for 35 minutes you might risk under baking the cake, resulting in a collapsed cake. I38 minutes should do it. if you stick a knife in and you realise that there are some very moist crumbs coming out onto a knife after 38 min , do not put it back in the oven if you do you will over bake the cake. Those crumbs will firm up when cooled and the end result will be fudgy.
I truly hope you reach out to me and send me a msg or comment on my youtube channel if you’ve made this recipe. Would love to hear your thoughts on how it turned out! Much love to you all. Bye star seeds!