Flourless Chocolate Olive Oil Cake with Citrus Coffee Cream

Flourless Chocolate Olive Oil Cake with Citrus Coffee Cream

“Enraptured, and enraptured, in broad daylight, dreaming…”- Marina Tsvetaeva, from ‘Selected Poems’.

I apologise for my absence on this space. Something I, often say. And deeply feel. The fact is, another project has been consuming my all. Devouring. A word I’m all-too intimately familiar with. I can’t wait to share the details soon. It’s big. But, for now, there’s cake. A Flourless Chocolate Olive Oil Cake with Citrus Coffee Cream. And a picnic in celebration of The World Fairtrade Challenge too.

 I have days of darkness and desire. Nothing more, thence my own wildness. Mornings, where the almond-blossoms fall and fade. Withering to elemental whim. Nights, where the melody in my head lulls. Though, never does the trill swan song truly stop. It’s always been this way. A soul, tethering upon a precipice, possessed by both an addiction for beauty and peril. Smouldering with passionate intensity. The kind of passion that explodes into the atmos, weeping, flowering and loving into a thousand fragmentations of dark matter. Her. With all the metaphysical mysticism mixed with cosmic pain. Loving, lusting, things into creation. The light, the dark, the breathing, the sighing, the shadow, the alter. The point of passion being the hilt of white. I, blessed with a deep wound for something, someone, to fill this life with romanticism and numbness, desires the most brilliant of loves and lives.

Flourless Chocolate Olive Oil Cake with Citrus Coffee CreamFlourless Chocolate Olive Oil Cake with Citrus Coffee CreamFlourless Chocolate Olive Oil Cake with Citrus Coffee CreamAnd this cake. A Flourless Chocolate Olive Oil Cake with Citrus Coffee Cream created for my friends at Fairtrade in honour of The World Fairtrade Challenge, a celebration of sustainable farming and trade. It’s the cake of dreams, of laughter and tears. Rich, from the intense flavour of dark chocolate. Bitter, from the bite of bodied olive oil. Slight salt, from fleur de sel. Smooth, like you wouldn’t believe. Decadent, always. The cake is topped with an incredibly delicious whipped Citrus Coffee Cream. And pastel-hued rose petals too, for I, have always been blessed with the need to adorn blossoms over everything I touch. It’s a one-bowl wonder cake. Forget the layered, forget the finicky, forget the painstaking hours-of-work…the humble one-layer cake, is my new favourite kind.

Flourless Chocolate Olive Oil Cake with Citrus Coffee CreamFlourless Chocolate Olive Oil Cake with Citrus Coffee CreamFlourless Chocolate Olive Oil Cake with Citrus Coffee CreamFlourless Chocolate Olive Oil Cake with Citrus Coffee CreamMix, bake and go. It’s a new rhythm. A cake like this? Well, there’s no place to hide, save a few pantry-staple ingredients. It’s a go-to kind of cake. I could bake it with my eyes shut. Simple, easy, but, full of complexity in its own unique way. Dark chocolate and coffee is always a perfect flavour combination. And with the addition of olive oil and citrus, even more so. It’s good. Too good. The kind of good that has you reaching for a second slice within moments of the first. Flourless too. Made with hazelnut. So, it’s not just good for you, or good for me, it’s good for everyone.

I have always tried to live by the notion of sourcing ethical, sustainable produce. Coffee beans originating locally, or from a small-scale run farm. Vanilla beans imported from Madagascar. Dark chocolate, the closer connection to the pod, the better. A principle so intertwined with the foundation of Fairtrade. Fairtrade, connects products with global markets to make trade fairer and more ethical. Trade that’s fundamental for the lives of thriving farmer communities and impacts upon the sustainable evolution of those workers that play a vital role in bringing food to our shelves and table. Giving those, in developing countries, fairer working conditions, control over their futures and the ability to protect the environment. The work Fairtrade advocates for, is unparalleled. So, that’s what makes The World Fairtrade Challenge, so important. It’s celebration. It’s awareness. It’s coming together to unite in a common cause. It’s an opportunity for us all to connect with the people that grow the produce, we all depend on. And choosing to use products with the Fairtrade Mark as means for supporting small-scale farmer organisations that meet sustainable standards. It’s a topic I’m passionate about. I’ve always felt like the world has lost touch with where food comes from. How it gets from farm-to-plate. It’s about consuming less, buying better, becoming educated in more. Living. And, living well. Bake a cake. Any cake. Host a celebration in honour of The World Fairtrade Challenge (details below). And just enjoy.  

Flourless Chocolate Olive Oil Cake with Citrus Coffee CreamFlourless Chocolate Olive Oil Cake with Citrus Coffee CreamFlourless Chocolate Olive Oil Cake with Citrus Coffee CreamFLOURLESS CHOCOLATE OLIVE OIL CAKE WITH CITRUS COFFEE CREAM

The chocolate olive oil cake:

1 tbsp. instant coffee granules, 120ml boiling water, 200g granulated sugar, 130ml olive oil, 3 medium eggs, 50g dark chocolate (melted), 1 tsp. vanilla bean extract, 125g hazelnut meal, 80g dutch processed cocoa powder, ½ tsp. baking soda, ½ tsp. fleur de sel (or salt), edible rose petals for serving (optional)

Pre-heat the oven to 180 c (350 f). Grease and line an 18-cm (7”) cake pan. Set aside.

Place the instant coffee granules and the boiling water into a medium sized pouring jug. Stir until the coffee is dissolved. Set aside to cool slightly.

In a large sized mixing bowl, combine the granulated sugar and olive oil. Whisk until just combined. Add in the eggs, one at a time, whisking well to combine after each addition. Whisk in the melted dark chocolate and vanilla bean extract, until the mixture is smooth and glossy. Set the bowl aside.

In a separate large sized mixing bowl, whisk together the hazelnut meal, dutch processed cocoa powder, baking soda and salt, until well combined.

Add half of the dry ingredients into the bowl with the olive oil mixture. Whisk until just combined, then, add in the remaining half of the dry ingredients. Whisk until smooth. Pour in the brewed coffee and whisk until the batter is smooth, evenly incorporated and glossy. Pour the batter into the prepared cake pan.

Bake, for 35 to 40 minutes, or until the edges of the cake are firm and the top has just set. A cake skewer inserted into the middle should not come out clean but with a few moist crumbs attached to it. Remove from the oven and let the cake cool in its tin for 15 minutes. Then, carefully turn it out and onto a wire rack to cool completely. Slice and serve with a generous spoonful of the Citrus Coffee Cream and a sprinkling of rose petals, if desired.

The citrus coffee cream:

300ml heavy cream, 2 tbsp. powdered sugar, 1 tsp. finely ground espresso brewed in 2 tsp. boiling water (cooled), ¼ tsp. ground cardamom, zest from ½ a small citrus (mandarin, orange etc.)

In the bowl of a stand mixer fitted with the whisk attachment, or using a handheld electric whisk, whisk the cream on medium speed, until soft peaks are just beginning to form. Pause mixing and add in the brewed espresso, ground cardamom and orange zest. Resume mixing and whisk until the cream is just beginning to reach firm peaks, about 1 minute more. Place the bowl in the refrigerator to chill the cream before serving.

Flourless Chocolate Olive Oil Cake with Citrus Coffee Cream

Thank you to my friends at Fairtrade for sponsoring this post. As always, all opinions are my own.

The World Fairtrade Challenge is back! From May 12th to the 14th, you’re invited to join this global celebration of all things Fairtrade, with people around the world hosting events at home, at work, or in the community. Signing up is easy. Register your celebration here! Make sure to use the hashtag #FairtradeChallenge too! And enter the giveaway competition to win delicious Fairtrade goodies. Will you join the celebration?

43 Comments

  • Reply Sherrie May 19, 2017 at 4:08 am

    Oh sweet Thalia, how talented you are! xx

    • Reply thalia May 19, 2017 at 4:55 am

      thank you lovely Xx

  • Reply Claudia | The Brick Kitchen May 14, 2017 at 8:05 am

    LOVE the sound of this cake Thalia – the olive oil, the depth, the simplicity, and the size – perfect for a small house like mine to share. and that coffee citrus cream… killer . Hope you’re well lovely! X

  • Reply Jodi May 13, 2017 at 7:19 pm

    Goodness. Your photography, your writing – it’s always so beautiful. x

  • Reply Abby @ Heart of a Baker May 12, 2017 at 1:55 pm

    I’m always such a sucker for a good, chocolate flourless cake! Pretty photos and stunning words my dear. xo

  • Reply Sugar et al. May 12, 2017 at 12:20 pm

    I love everything about this cake. The flavours, the luscious texture and the simplicity. And citrus coffee cream sounds AMAZING!

  • Reply Ruby May 12, 2017 at 9:35 am

    Beautiful, poetic words & a beautiful cake. I honestly can’t resist flourless chocolate cake- ever. Whether it’s on a menu or at a party, it’s always one of my favorite desserts to eat (and make). The addition of olive oil and citrus sounds so lovely- I cannot wait to try!

  • Reply Sara @ Cake Over Steak May 11, 2017 at 3:56 pm

    Gorgeous as always!

    • Reply thalia May 11, 2017 at 11:50 pm

      thank you lovely! Xx

  • Reply Erin Clarkson May 11, 2017 at 3:41 pm

    This is insanely beautiful! my goodness!

    xx

    • Reply thalia May 11, 2017 at 11:51 pm

      thank you erin Xx

  • Reply Maureen | OrgasmicChef May 11, 2017 at 4:59 am

    You might call this a simple cake but I think it’s a fantastic cake and the cream on top is to die for!

    • Reply thalia May 11, 2017 at 11:51 pm

      thank you Maureen! Xx

  • Reply Beth @ bethcakes May 10, 2017 at 2:00 pm

    Such a lovely post! And I love the combination of all the flavors here paired with the fact that it seems to be so simple and easy to whip up! Dark chocolate olive oil cake sounds like something I need to try immediately!

    • Reply thalia May 11, 2017 at 11:52 pm

      thank you beth, and it’s such a perfect flavour combination! Xx

  • Reply Jennifer Farley May 10, 2017 at 1:15 pm

    I feel like I vanish so often from my own space that I’ve just given up acknowledging it. We’re hard on ourselves, I think. This cake is beautiful <3

    • Reply thalia May 11, 2017 at 11:53 pm

      we definitely are, comes with the territory of creating. thank you gorgeous Xx

  • Reply michelle @ hummingbird high May 10, 2017 at 1:05 pm

    beautiful words, pictures, and recipe as usual! i love the combination of flavors in this cake, and i wholeheartedly support the fairtrade mission. xo

    • Reply thalia May 11, 2017 at 11:53 pm

      thank you beautiful! Xx

  • Reply Anne May 10, 2017 at 4:14 am

    this is the cake of my dreams!

  • Reply Caras Kitchen May 10, 2017 at 12:38 am

    The humble one layyer cake is where its at girl! This is beautiful 🙂

    • Reply thalia May 10, 2017 at 12:46 am

      ugh yes! thank you!

  • Reply Rebecca Goodman May 9, 2017 at 8:34 pm

    Beautiful words and photos as always Thalia. This cake most certainly does look like the cake of my dreams! I love that your promoting Fairtrade I will check out the challenge.

    • Reply thalia May 9, 2017 at 8:46 pm

      thank you lovely! Xx

  • Reply Melissa @ Insider The Kitchen May 9, 2017 at 4:50 pm

    Your recipes are always the best! I can’t wait to try this one!

  • Reply Alice @ Hip Foodie Mom May 9, 2017 at 11:42 am

    you are such an artist with your words, photos and food styling. . love it! and this cake is stunning!

    • Reply thalia May 9, 2017 at 8:46 pm

      thank you gorgeous Alice! Xx

  • Reply Charlotte May 9, 2017 at 10:41 am

    Beautiful post! I am going to make this for a dinner party this weekend, if I make it on Friday – should this keep well to be eaten on Sunday? 🙂

    • Reply thalia May 9, 2017 at 8:46 pm

      yes, it’s a very moist cake due to the olive oil and nut flour, so it should be fine!

  • Reply Phyllis May 9, 2017 at 1:33 am

    Such a lovely sounding cake, I want to bake it right away!

  • Reply Sues May 8, 2017 at 11:59 pm

    Swooning over that citrus coffee cream!! Beautiful photos 🙂

    • Reply thalia May 9, 2017 at 8:47 pm

      thank you, and it’s a favourite!

  • Reply Heidi | The Simple Green May 8, 2017 at 7:32 pm

    What beauty is this? Thalia, thank you for directing me here to your craft 🙂
    I’m going to savour every post of yours…

    • Reply thalia May 9, 2017 at 8:47 pm

      thank you so much gorgeous! Xx

  • Reply Marie-Anne Duarte May 8, 2017 at 1:35 pm

    Thank you for sharing this beautiful recipe. I’m dying to try it out. I just have two questions please : what size of eggs do you use? Here in South Africa, we have jumbo, extra large and large! Maybe just let me know what the grams of the eggs are, that may be easier 🙂 2) what is hazelnut meal is that hazelnut flour?

    Thank you so much. I love reading your posts.
    Regards

    • Reply thalia May 8, 2017 at 1:38 pm

      hi Marie-Anne, medium sized eggs are perfect! and hazelnut meal is hazelnut flour too. Xx

  • Reply Angela May 8, 2017 at 10:42 am

    I love olive oil cakes and chocolate ones are so good. They are so dessert like, I love how fudgey they are.

    Can’t wait to see your big project 🙂

    • Reply thalia May 9, 2017 at 8:47 pm

      me too! olive oil cakes are the best Xx

  • Reply Fatimah May 8, 2017 at 12:08 am

    i am all for simple cakes they are by far my favorite and what i usually make, this looks amazing i’m loving that citrus coffee cream, just wow xo

    • Reply thalia May 9, 2017 at 8:48 pm

      i’m all about simple cakes too! thank you Fatimah Xx

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