No Mixer Needed - 5 Minute Chocolate Cake

Really Good Olive Oil Chocolate Cake

As seen on The Curious Cooks Podcast, Series I Episode 1 We're food Obsessed - and what's in it for you! 

In episode one, pull up a chair and meet your hosts; Kate and Tracey share their career highlights, death row meals, childhood food experiences, passion for eating and food education in this rolicking kitchen bench chat. Learn and laugh along with them.

The most delicious fudgy chocolatey cake made in a bowl by hand, no mixer required. No frosting required either, but the cameraman said "It's not a chocolate cake without icing"! You decide...

Ingredients for 24cm cake

CAKE
250gm self-raising flour
85gm cocoa
200gm caster sugar
50gm soft brown sugar
good pinch salt
2 x 59gm extra large eggs
100ml light extra virgin olive oil
200ml buttermilk (see notes for alternative)
1tsp vanilla paste
200ml cooled freshly brewed black coffee

EASY FROSTING
150gm dark or bittersweet chocolate
50gm butter

roasted chopped hazelnuts for decorating (optional)

Method

1. Prepare cake tin by lining the base with baking parchment. Rub a little butter or oil around the sides of the tin. Pre-heat oven to 180°C.
2. Place flour, cocoa, sugars and salt in large bowl. Using balloon whisk mix to combine and remove any lumps.
3. In separate bowl place egg, oil, buttermilk, vanilla and whisk. Add coffee and whisk again.
4. Pour wet ingredients into dry and whisk well to combine.
5. Scrape into prepared tin.
6. Bake for about 50 minutes, until centre of cake springs back to the touch.
7. Cool in tin for 10 minutes before removing to cool completely.
8. Once cake is completely cooled, make frosting by heating chocolate and butter, stirring occasionally in bowl over gently simmering water. Once smooth pour over cake and spread out with spatula.
9. Decorate with chopped roasted hazelnuts.

Cooking Notes

• Make this by hand in a large bowl. Only implement needed is a balloon whisk.
• Use Dutch cocoa for best flavour – all bitterness has been removed.
• No buttermilk? Simply add a tablespoon lemon juice to 200ml milk before starting to make the cake. It will be ready to use when you are.
• The top of this cake cracks whilst cooking. Once cake has cooled, leave as is, or slice off top of cake for a flat top if preferred.
• I recommend using Australian Cobram Estate light extra virgin olive oil available at time of writing at all good food stores and major supermarkets.
• Do not overheat chocolate for frosting as it can become grainy.
• Store in airtight tin in a cool dark place for up to a week. Frosted cake freezes well for up to 4 weeks.