Yocheved's Gevaldig Chocolate Cake Recipe

Posted by
Rate It!
Yocheved's Gevaldig Chocolate Cake
Add your photo!
Ingredients
13
Count
Nutrition
193
Calories
Total time
75
Minutes
Comments Print recipe

Ingredients:

  • olive oil , and
  • 1 1/4 oz dutch-processed cocoa powder (1/2 cup)
  • 1 tsp vanilla
  • 4 1/2 oz flour (1 cup)
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 3 large eggs , plus
  • 2/3 cup olive oil
  • 1 1/3 cups sugar
  • 1/4 cup confectioners' sugar , for dusting

Directions:

  1. Position a rack in the middle of the oven.
  2. Heat the oven to 325 degrees F.
  3. Generously oil an 8 x 2 inch round cake pan (or an 8 1/2 inch springform pan) with olive oil and line the bottom of the pan with parchment or waxed paper.
  4. Oil the paper and dust it lightly with flour.
  5. In a small saucepan, boil about 1/2 cup of water.
  6. Meanwhile, sift the cocoa powder through a strainer over a small bowl.
  7. Stir 6 tablespoons of the boiling water into the cocoa until it's smooth and glossy (if the mixture is very thick, you can add as much as 2 tablespoons more boiling water).
  8. Stir in the vanilla and almond extracts.
  9. Set aside to cool slightly.
  10. In another small bowl, mix together the flour, salt and baking soda and set aside.
  11. In the bowl of a stand mixer, combine the eggs and yolk, olive oil, and sugar.
  12. Using the whisk attachment, beat on medium-high speed until thick, lemon colored, and creamy- about 2- 3 minutes- scraping down the sides of the bowl.
  13. Reduce the speed to low and gradually add the warm (not hot) cocoa mixture until it's well combined, scraping down the sides of the bowl once.
  14. Gradually mix in the dry ingredients until just combined, scraping down the sides of the bowl.
  15. Pour the batter into the prepared cake pan and bake in the center of the oven until a toothpick comes out with a few moist crumbs clinging to it but with no wet batter, about 55-60 minutes.
  16. Put the pan on a rack and carefully run a paring knife around the inside edge to release the cake.
  17. Let cool for 10 minutes.
  18. Using a second rack to sandwich the cake pan, flip the pan over.
  19. Carefully lift the pan from the cake, gently peel off and dicard the paper liner, and let the cake cool completely.
  20. Before serving, dust the top of the cake with confectioner's sugar.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 192.56 Kcal (806 kJ)
Calories from fat 107.73 Kcal
% Daily Value*
Total Fat 11.97g 18%
Cholesterol 45.11mg 15%
Sodium 186.41mg 8%
Potassium 94.72mg 2%
Total Carbs 20.41g 7%
Sugars 13.49g 54%
Dietary Fiber 1.36g 5%
Protein 2.7g 5%
Iron 1mg 6%
Calcium 24.8mg 2%
Amount Per 100 g
Calories 412.92 Kcal (1729 kJ)
Calories from fat 231.03 Kcal
% Daily Value*
Total Fat 25.67g 18%
Cholesterol 96.72mg 15%
Sodium 399.75mg 8%
Potassium 203.11mg 2%
Total Carbs 43.77g 7%
Sugars 28.92g 54%
Dietary Fiber 2.93g 5%
Protein 5.79g 5%
Iron 2.1mg 6%
Calcium 53.3mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 4.6
    Points
  • 5
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top