Sappho Hatzis' Chocolate Olive Oil Cake With Tahini Buttercream
This delicious recipe comes from our friend @_sappho_, currently living in Greece, baking with all the best ingredients that the Mediterranean has to offer.
For the cake
½ c boiling water
45g dark chocolate
½ c cacao powder
1 c AP flour
½ c almond flour
1 tsp baking soda
½ tsp salt
1 c sugar
¾ c extra virgin olive oil
½ c Greek yogurt
For the tahini olive oil buttercream
100g butter – room temperature
1 c powdered sugar
3 tbs extra virgin olive oil
3 tbs Seed + Mill Organic Tahini
Pinch of salt
½ tsp pure vanilla extract or vanilla powder
¼ tsp cardamom powder (optional)
1. Preheat the oven to 175C/ 350F. Grease 2 small loaf pan (mine are 17cmx11cm), or one large loaf pan with olive oil.
2. Start by boiling your water. While waiting for this, prepare the dry ingredients in a bowl, sift the flour, almond flour, baking soda and salt and whisk to combine.
3. Next In a small bowl, sift cacao powder. Add the dark chocolate and pour the boiling water over this. Whisk until it forms a silky chocolate mixture.
4. In a larger bowl, add the sugar and crack the 2 eggs in. Beat until creamy, a few minutes. Add the olive oil and continue beating. Once combined, fold in the yogurt, and then the chocolate mixture.
5. Now gently fold in the dry mix until well combined.
6. Pour the cake batter equally between the 2 tins and bake for 45mins. If using one large tin, cooking time may take 10-15 minutes longer.
7. To prepare the buttercream, beat the softened butter for a few minutes until creamy. Sift in powdered sugar, add salt, cardamom, vanilla and olive oil and tahini and continue to beat until you get a light fluffy texture.
8. Refrigerate until the cakes are cooled enough to ice.
9. Ice cooled cakes with buttercream and top with shaved chocolate or white and black sesame seeds.
Also in Recipes
This recipe comes from Jessie Sheehan's new book Snackable Bakes, which we cannot wait to bake our way through!
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