Chocolate cake

This care recipe is a meal prep friendly recipe.

Because it tastes even better when you keep them in the freezer

and naturally defrost in the fridge over night.

So I have them sliced, wrapped individually and kept in the freezer.

Ingredients for at least 12 slices (22cm cake mould )

Spelt flour (Type 630) 350g

420 ml 100% orange juice

125g 100% cacao powder

80 g EV olive oil

18 g BP

1tsp vanilla extract

240g powdered sugar

A pinch of salt

(instant syrup)

+1tbsp powdered sugar (about 10g)

+1tbsp warm water

Preheat oven for 190-200℃

Step 1

Sift all flours, sugar and baking powder in a big bowl.

Step 2

Prepare 400ml of orange juice.

Note:

If you use a cake mold to measure the oil (80g in this case),

You do not need to apply excess oil to the cake mold.

Step3

Add all the wet ingredients into a bowl of dry ingredients.

And then mix it with a spoon.

Since I use spelt flour for this cake, I can mix it well, but if you are using regular wheat flour, mix it only lightly.

Step4

Pour the batter into the mold.

Bake it for 45mins at 175℃.

Step 6

After 45-50mins of baking , it should look like this.

Brush the cake with the syrup(sugar:water=1:1) while it is still hot in the mold.

It is glorious!

Allow the cake to come to room temperature.

Then remove the cake from the mold:)

Optionally sprinkle some powdered sugar or glaze the cake if you would like.

I don't usually add anything on top of this cake.

It's moist and tasty just like that.

When the cake is cooled overnight, the syrup coated part tastes especially good.

If you are saving pieces for later, wrap or cover them individually to prevent it from drying out.

The slices can be kept refrigerated and thawed naturally.

Enjoy！

At an event i served this cake like this as a topping of my tofu dessert.