Chocolate cake
WHAT YOU WILL NEED
From ingredients
10 products
SIMPLE PROCESS
Step by step recipe
The secret to this cake's perfect texture is the fat combination: butter adds richness, while olive oil ensures moisture. Beat the batter for a full 5 minutes – this activates the ingredients and develops structure. The vinegar and baking soda react during baking, giving a beautiful rise. Keep the oven door closed for the first 20 minutes to prevent sinking. Always test with a toothpick – it should come out clean.
Preheat and Prepare the Pan
Preheat your oven to 175°C (350°F). Grease a cake pan with butter or line with parchment paper for easy removal – set aside.
Mix Dry Ingredients
In a large bowl, sift together flour (280 g / 2 ¼ cups), cocoa powder (15 g / 2 tbsp), baking soda (7 g / 1 ½ tsp), salt (5 g / 1 tsp), and sweetener (30 g / ¼ cup equivalent). Whisk to combine.
Combine Wet Ingredients
In another bowl, mix the egg (55 g / 1 large), softened butter (30 g / 2 tbsp), olive oil (30 g / 2 tbsp), cream (140 g / ½ cup plus 2 tbsp), and vinegar (5 g / 1 tsp). Beat with a mixer for 2–3 minutes until smooth and emulsified.
Make the Batter
Gradually add the dry ingredients to the wet mixture while beating on medium speed. Continue beating for a full 5 minutes – the batter will become smooth and slightly elastic.
Bake
Pour the batter into the prepared pan and smooth the top. Bake for 30–40 minutes, checking doneness with a toothpick – it should come out clean or with a few moist crumbs.
Cool and Serve
Let the cake rest in the pan for 10 minutes, then carefully flip onto a wire rack and peel off the parchment. Cool completely to room temperature before slicing. Serve with berries or a dollop of whipped cream.
CHEF'S TIP
Use Room-Temperature Fats
Take the butter out 30 minutes before baking – it should be soft but not melted. Olive oil should also be at room temperature for proper emulsification and a smooth batter.
Sift Your Dry Ingredients
Always sift the flour, cocoa, baking soda, and salt through a sieve. This aerates the flour and removes any lumps, resulting in a lighter, fluffier cake.
Don't Overbake
Start checking at 30 minutes. The cake is done when it springs back to the touch and pulls away from the edges. Overbaking dries it out, so keep an eye on it.
Cool Properly
Let the cake rest in the pan for 10 minutes, then carefully invert onto a wire rack to remove the parchment. Cool completely (about 1 hour) before slicing – otherwise it may crumble.
SUBSTITUTIONS
Add your taste
- Replace Olive Oil with Canola or Coconut Oil If you find olive oil too fruity, use canola oil or melted coconut oil (30 g). Coconut oil will add a subtle tropical note.
- Sweetener Options Use erythritol or stevia in equivalent sweetness (30 g sugar equivalent). Erythritol provides a clean sweetness, while stevia has a slight aftertaste – adjust to taste.
- Add Nuts or Sugar-Free Chocolate Chips Fold 50 g (1/2 cup) of chopped walnuts or sugar-free chocolate chips into the batter before baking for extra texture and flavor.
- Gluten-Free Version Substitute all-purpose flour with a gluten-free baking blend or almond flour (you'll need about 200 g, as almond flour is denser).
HOW TO STORE
How to Store Low-Carb Chocolate Cake
Once completely cooled, cover the cake with plastic wrap or store in an airtight container. It keeps at room temperature for up to 3 days, and in the refrigerator for up to 5 days. For longer storage, wrap slices individually and freeze for up to 2 months. Thaw at room temperature or microwave on low power. The cake also freezes well as a whole.
GOOD TO KNOW