Chocolate cake is the most indulging way to start off the winter.
It wraps you and cuddles with you,
It’s soft and juicy,
It’s filled with textures,
It takes you back to sweet childhood moments,
Its beauty is mesmerizing,
Its texture is soft and endless,
And the heart is filled with joy on every bite.
This week Michaeli was sick and all he wanted was a good chocolate cake,
One that’ll make his heart happy and spoil his mouth.
Of course I immediately went into the kitchen to make him feel happy and spoiled.
I’ve made plenty of chocolate cakes in my life,
But this one is one of a kind.
Its sweetness in tender and will sweep you away,
Its texture… oh its texture is one of the best textures you’ll meet.
And the whole cake in total is the most fun indulgent cake there is.
It’s my chocolate cake for the beginning of the winter,
My winter chocolate cake,
One that you’ll snack off the entire weekend and give in to the fun and happiness that each bite brings.
The recipe is very easy and doesn’t require any special cooking tools,
It requires very little attention, a lot of love and great excitement for what’s about to come out of your oven 🙂
Sweet and happy days of winter chocolate cake to us all 🙂
Winter Chocolate Cake
Ingredients: suitable for a big loaf pan
- 4 eggs (Size M / L)
- ¼ cup olive oil
- ¼ cup maple syrup (For alternatives, have a look at “A little extra From Me”)
- A tiny pinch of salt
- Applesauce – 112g cup or an apple peeled and grated on the narrow side of the grater (For alternatives, have a look at “A little extra From Me”)
- 150g dark chocolate
- ½ cup milk non-dairy / regular
- 1 cup oat flour (For alternatives, have a look at “A little extra From Me”)
- 1 cup almond flour (For alternatives, have a look at “A little extra From Me”)
- ¼ cup cocoa powder
- 1 bag baking powder (10g)
For the chocolate cream:
- 100g dark chocolate
- ⅓ cup milk non-dairy / regular
- 1 tablespoon olive oil
- Preheat the oven to 350°F (175°C) on turbo mode and line a loaf baking pan with parchment paper.
- In a bowl put all liquid ingredients, eggs, olive oil, maple syrup, salt and applesauce and mix well until forming a uniform mixture.
- In another bowl put dark chocolate and milk and place in the microwave at 30 seconds intervals until receiving chocolate that is smooth and pretty.
- Pour the melted dark chocolate into the bowl with liquid ingredients and mix well until forming a liquid and chocolaty mixture.
- In another bowl put dry ingredients, oat flour, almond flour, baking powder and cocoa and mix well.
- Combine between the liquid bowl and the dry ingredients bowl and mix well until forming a uniform and pretty mixture.
- Pour the mixture into the loaf pan, flatten and bake for between 30-40 minutes or until a toothpick or wooden skewer inserted into the cake comes out dry.
- Take the cake out of the oven and let it cool. Meanwhile let’s make the chocolate cream: in a bowl put dark chocolate, milk and olive oil. Place the bowl in the microwave at 30 second intervals until forming a very smooth cream.
Spread the cream on top of the cake and serve 🙂
A little extra from me:
- Can be kept in a sealed box for up to 4 days.
- Maple syrup can be substituted for agave or date honey.
- If you’re a sweet fan you can add 2-3 more tablespoons of sugar.
- Oat flour can be substituted for teff flour / coconut flour / more almond flour
- Click here to see how to grind oat flour at home.
- Almond flour can be substituted for ¾ cup oat flour / teff flour.
- Applesauce can be substituted for 1 squashed banana or add 1 more egg.
- If you like you can not use the apple sauce at all, but it does add a lot of moisture and sweetness therefore I recommend to keep it.
How to grind Oatmeal at home 🙂