Chocolate oil cake

Ingredients:
150 ml canola oil
50 g good quality cocoa powder, sifted
125 ml boiling water
2 teaspoons best vanilla extract
150 g ground almonds (or 125 g cake flour)
1/2 teaspoon bicarbonate of soda
a pinch of salt
200 g caster sugar
3 large eggs

Method:

1. Pre-heat your oven to 170 C. Grease a 23 cm springform cake tin with a little oil and line the base with baking paper.
2. Place the cocoa, boiling water and vanilla in a small mixing bowl, and whisk until you get a thick paste.
3. In another mixing bowl, combine the almonds with the bicarb or soda and the salt. Mix well.
4. Place the sugar, oil and eggs in a bowl of an electric mixer and whisk/beat for about 3 minutes on high speed until you get a thick mixture.
5. Add the cocoa mixture, mixing well, then scrape down the sides and add the almond mixture. Mix well, then scrape down the sides and mix for one last time.
6. Pour this dark liquid batter into the lined tin, then bake for 45 minutes or until the sides are set and the centre still looks slightly damp (but not runny). A cake tester should come out with a few sticky crumbs, not clean.
7. Remove the cake from the oven, then let it cool on a wire rack (in the tin) for 10 minutes before easing the sides with a spatula and then releasing the spring. Remove the tin and bottom, then leave to cool on a wire rack to cool completely, or eat while still warm with some ice cream. Sift lightly with cocoa powder or icing sugar, or drizzle with ganache of your choice.

FULL RECIPES

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