Midnight Chocolate Cake (GF)

---

This cake doesn’t mess around—it’s dark, rich, and bold. I make it with olive oil and gluten-free flour, which allows it to stay insanely moist. If you're after something deep, glossy, with a real chocolate hit, this cake definitely delivers!

---

Ingredients: Cake

• 150g Gluten Free 1:1 Baking Flour (Regular AP flour works as well)

• 50g unsweetened cocoa (I use King Arthur Black Cocoa)

• 1tsp baking soda

• 1/2tsp salt

• 1/2tsp baking powder

• 1/2tsp espresso or instant coffee (dry!)

• 2 eggs (room temp)

• 150g sugar

• 100g dark brown sugar

• 120ml olive oil

• 240ml buttermilk

• 1tsp vanilla paste or extract

Ingredients: Olive Oil Ganache

• 100g dark chocolate

• 80ml heavy cream

• 2tsp olive oil

• 2tbsp chocolate sprinkles (optional)

---

---

Process: Cake

1.

Grease and line a round 8” pan with parchment paper. Preheat oven to 160C (325F).

2.

Whisk the dry ingredients together in a bowl: flour, cocoa, salt, baking powder, baking soda and espresso.

P.S. If you don’t have gluten free flour just substitute with regular AP (if you can eat gluten). Espresso is optional as well, but adds a lovely depth!

3.

In a separate bowl whisk eggs and sugar for 3-5 minutes until trippled in volume and light in color. Add vanila, olive oil and buttermilk and mix gently until just combined.

4.

Sift in the dry ingredients in 2-3 increments. Use a hand whisk and after each addition whisk very gently just until it’s all combined.

5.

Pour into the prepared pan. Make sure the bottom is lined with parchment paper and the sides are greased well. Bake 50-60 minutes at 160C. To check if it’s done, insert a toothpick or knife in the center—it should come out clean, only with a few moist crumbs.

6.

Run a thin knife along the sides of the pan then cool the cake for 15 minutes in the pan. Flip out of the pan and cool for another 1-2 hours.

Process: Olive Oil Ganache

1.

Pour the heavy cream into a small saucepan and heat it over medium heat until it’s just about to boil — look for small bubbles forming around the edges. Turn off the heat and immediately pour the hot cream over your chopped chocolate in a bowl. Cover the bowl with a plate or lid and let it sit for 1–2 minutes to melt the chocolate.

2.

Then, start stirring slowly from the center using a spatula or whisk, working your way outward until the mixture becomes smooth and glossy. If you still see any chunks of chocolate, microwave the ganache for 10 seconds at a time, stirring well between each round, until fully melted.

3.

Add olive oil and stir again—you’ll get a smooth, glossy glaze. Pour over the cooled cake and sprinkle with flaky salt and chocolate sprinkles.

---

Serve

Slice and serve as is!

It keeps in the fridge in an air-tight container for up to 4 days (if it makes it that long).