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Chocolate Olive Oil Cake (with pistachio whipped cream)

A moist and tender chocolate cake that is rich and delicious, it is a one bowl recipe and bakes up easily. With pantry friendly ingredients, this dessert is simple and a crowd pleaser to bake any time and for any occasion.
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Prep Time 10 minutes
Cook Time 40 minutes
Decorating Time 5 minutes
Course Breakfast, Brunch, Cake, Celebration, Dessert, Sweet tooth, tea time
Cuisine American, Middle Eastern
Servings 8 people

Equipment

  • Large mixing bowls
  • Whisk
  • Sieve
  • 9 inch round cake tin
  • Baking paper
  • Hand mixer/Stand mixer for whipped cream

Ingredients
  

Chocolate Cake -

  • 240 g flour
  • 40 g corn flour
  • 80 g cocoa powder
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 100 g castor sugar
  • 90 g brown sugar
  • 240 ml buttermilk
  • 180 ml olive oil
  • 1 tbsp vanilla
  • 3 eggs
  • 240 ml hot water

Pistachio Whipped Cream -

  • 240 ml whipping cream
  • 120 ml pistachio cream
  • 30 g powdered sugar

Serve with -

  • Olive oil
  • Sea salt flakes

Instructions
 

  • Preheat the oven to 160℃ and line your baking tin by brushing it with olive oil and adding baking paper on the bottom, set aside.
  • In a large mixing bowl add the dry ingredients (flour, corn flour, cocoa, baking powder, baking soda, salt, brown sugar, castor sugar) through the sieve and sift to remove lumps. Whisk them together.
  • Add the buttermilk, olive oil, vanilla, eggs and whisk the mixture together until partially mixed through.
  • Add the hot water and whisk well until no lumps.
  • Pour into the prepared tin and bake for 30-40 minutes or until a tooth pick inserted into the center comes out clean. Allow it to cool completely before serving.
  • In another mixing bowl, beat the cream until soft peaks. Add the pistachio paste and powdered sugar, beat until combined and stiff peak form.
  • Once the cake has cooled down, top it with the pistachio whipped cream and drizzle over more olive oil, sprinkle of sea salt.
  • Slice and serve, enjoy with coffee.

Notes

  • Do not over mix the cake, once there are no pockets of dry ingredients pour the batter into the prepared baking tin and bake the cake.
  • You can make the cake a day ahead and frost it as needed.
  • I have also served this cake with a dusting of powdered sugar and it is delicious.