Chocolate Avocado Oil Cake
a decadent twist on a classic
We are spelling love with cake this Valentine's Day with a decadent chocolate sponge, packed with extra virgin avocado oil and served with tangy sheep's milk yogurt and pomegranate seeds. From our kitchen to yours, we're of course sharing the love with you!
¾ cup Organic Extra Virgin Avocado Oil
½ cup hot Coffee
½ cup Cocoa Powder
½ teaspoon cinnamon
¼ teaspoon sea salt
1cup granulated sugar
3 large eggs
2 teaspoons vanilla extract
1 cup all-purpose flour
½ teaspoon baking soda
Step 1: Heat the oven to 325 degrees. Grease a 9-inch round pan and line the bottom with parchment paper.
Step 2: In a medium bowl whisk the cocoa, cinnamon and salt into the hot coffee until smooth, then set aside to cool.
Step 3: In the bowl of an electric mixer fitted with the paddle attachment, combine sugar, olive oil, eggs and vanilla. Beat for about 3 minutes. Reduce speed and pour in cocoa mixture, scraping down the sides of the bowl. Gradually beat in flour and baking soda until just incorporated.
Step 4: Scrape batter into prepared pan and bake until the sides are set but it’s still slightly damp in the center, 35 to 45 minutes. A cake tester should come up clean but with a few sticky chocolate crumbs clinging to it. Transfer cake pan to a wire rack and let cake cool completely in pan.
Step 5: Serve with a side of tangy sheep's milk yogurt and seasonal fruits.