Ingredients
Method
Early Preparation
- Prepare all the ingredients for the cake in advance so that they are at hand.
- Grease a 20 cm x 30 cm (8-inch X 12-inch) rectangular pan; if you choose an aluminum pan - line it with baking paper and brush it with oil.
- Preheat oven to 170 degrees Celsius - 338 Fahrenheit.
Cake
- Sift flour, cocoa powder, baking powder, baking soda and salt into a deep bowl, mix well and set aside.
- Melt chocolate cubes and olive oil in the microwave for a minute, take out and mix well, if the chocolate doesn't melt completely, put it back in the microwave for a few more seconds. Transfer with a spatula to another bowl.
- Add sugar, almond butter (or tahini), applesauce, and vanilla extract to a bowl and mix well. Add water, milk and apple cider vinegar and mix well.
- Add the flour mixture gradually and mix with a whisk until the flour is completely incorporated into the batter.
- Pour into the mold and use a good spatula to clean the bowl. Place in the center of the oven and bake for 60-75 minutes, until a toothpick or wooden skewer inserted into the center of the cake comes out clean.
- Remove the cake from the oven and place it on a wire rack; pour the frosting over it while it is still warm.
Chocolate Topping
- Melt chocolate and milk in the microwave, take them out, and mix well. Add maple syrup, olive oil, vanilla extract, and salt. Mix well until you get a smooth and shiny cream. Pour the cream immediately over the warm cake. If necessary, tilt the mold from side to side for complete distribution.
- When the frosting cools, sprinkle small candies. Allow the cake to cool completely in the pan at room temperature before slicing.
Serving Options
- You can serve the cake as is or upgrade it to the next level with vanilla ice cream, whipped cream, strawberry dressing, or vanilla-passion-fruit dressing (recipes coming soon)