Chocolate Cake with Olive Oil and Maple Syrup and Raspberry Coulis
1 cup whole wheat pastry flour (I used white whole wheat flour) 1 cup flour (all-purpose or cake flour) ½ cup unsweetened cocoa powder 2 tsps baking powder 1 tsp baking soda 1 tsp ground cinnamon ½ tsp salt 1 ½ cups pure maple syrup 1 cup water ½ cup pure olive oil (or can be replaced with ½ cup melted unsalted butter) 2 tsps vanilla 1 tsp cider vinegar
Preheat the oven to 350°F (180°C). Lightly oil a 9-inch x 2-inch round (23-cm x 5-cm) cake tin, line the bottom with parchment paper, lightly oil the parchment then dust the bottom and sides of the tin with flour, shaking out the excess.
In a large mixing bowl, sift together the flours, cocoa, baking powder, baking soda, cinnamon and salt. Whisk to combine.
In a separate bowl or large measuring cup, combine the maple syrup, water, olive oil, vanilla and vinegar. Whisk to combine.
Now it is simply a question of pouring the wet ingredients into the dry and blending well either with a whisk, a wooden spoon or a hand mixer, though I prefer using a whisk here. The best method for doing this so you don’t end up with dry ingredients splattered all over your countertop and so you end up with lump-free batter is to first make a well in the center of the dry ingredients. Pour about a quarter of the liquid ingredients into the well, and with small, brisk circular movements, whisk the liquid with just enough of the dry ingredients until you have a thick, smooth, lump-free paste in the center. Add some more of the liquid, pull in a bit more of the dry and briskly whisk again until, aha! your batter is smooth. Continue until all the dry ingredients have been incorporated into your (now) lump-free batter, add any remaining liquid ingredients and give it a go. Pour this batter into your pans and bake until the center of your cake or layers is just firm to the touch, about 25 to 30 minutes, depending upon your oven as well as how firm you would like the center of the cake.
Remove the cake from the oven to a cooling rack and allow to cool for about 20 minutes in the pan. Slide a knife around the edges to loosen, the flip the cake over onto a cooling rack, peel off the parchment paper then flip upright onto another rack and allow to cool completely. Transfer the cool cake to a serving platter and prepare the Raspberry Coulis.
2 cups raspberries, fresh or frozen, thawed 2 Tbs pure maple syrup ½ tsp vanilla extract
Purée the raspberries in a blender or processor and then strain to remove the seeds. Stir in the maple syrup and the vanilla.