I received an email this week, stating that in order for my son to receive a gift of an enormous bowl of marbles, I would have to share my recipe for my Salty Chocolate Cake. How flattered am I, as I do not consider myself a mom who bakes. But, I must have made a dozen of these since the New Year! A lot, for someone who in general, does not bake or rarely eats carbs (let alone cake). Alas, one can always make an exception!
Here is the recipe:
8 oz salted butter, diced
2 tbsp extra virgin olive oil
4 eggs
1 1/2 cups organic blond sugar (or brown or raw)
1 tbsp vanilla extract
1 tsp ground cinnamon
1 1/2 cups all purpose flour
1 tsp baking powder
3 tbsp cocoa powder
- Preheat the oven to 200 degrees Celsius
- In a small, heavy saucepan over medium-low heat, melt the chocolate with the butter and olive oil, stirring to combine. Heat until smooth and set aside to cool.
- In a large bowl, beat the eggs, sugar, vanilla and cinnamon, until fully incorporated
- Gradually add the chocolate to the bowl, stirring as you go.
- Add the flour, baking powder and cocoa, and mix well.
- Spoon into a muffin tin, lined or unlined with cupcake liners, until 2/3 full. Or, spoon entire mixture into a cake pan 24 centimeter spring form pan.
- Make sure to butter the cake pan or muffin tin, if not using cup cake liners
- Bake muffins or cupcakes for 16-18 minutes, turning the pan around from back to front half way through the baking time, to ensure that the cakes are evenly baked.
OR
- Bake the single cake for 22-25 minutes.
- The cake/cup cakes are done when the tops are lighter in color and crackled on top.
- Allow to cool slightly before taking them out of the tin and store in an air tight container.
*I like to serve this with dusting of confectioners sugar and fresh berries and mint on the side, although it is great as it is.... You should be able to make 24 cupcakes with the mix or one big cake.
Enjoy!
xomp
