I tried to make this cake with oil instead of the usual butter. Oil made it lighter and extremely soft. It was simply divine. Definitely worth a try...

 

the adoption of an olive tree

The quality of the ingredients have a huge effect on the final product. Therefore work with extremely high quality products. Especially pay attention to those which are coming from long distance, like cocoa powder (and olive oil).

I "adopted" an olive tree for the past season, and this year I will do the same with a cacao tree and olives again. These products are not growing where I live, but I still like to cook with them. I decided, that the best way to keep a track on how the workers and the land is kept and treated well enough is adaption. I use crowdfarming, but I am sure there are several other links, which you can choose from.

https://www.crowdfarming.com/en

All the other ingredients should be as local and clean (chemical-free), as possible.

Ingredients

25 g cocoa powder

150 g sugar

1 tsp salt

130 g flour

0,5 tsp sodium bicarbonate

65 ml oil (50 ml neutral taste fg. sunflower or rapeseed and 10 ml olive oil)

175 ml water

1 egg

 

Boil the water, pour over the oil. Slightly whisk the egg. Sieve together the flour, cocoa powder, sugar, sodium bicarbonate and salt. Pour the liquid into the dry ingredients and mix them well, add the egg in the end, and mix again.

Grease a springform, line with baking paper, and grease again. Pour in the really thin dough and bake for about 25-30 minutes on 180 degrees. Test before taking it out.

This cake is so delicious and light, I don't think it needs anything with it. I normally just serve it, as it is (with garnish of course). But I can imagine it goes well with cardamom flavored whipped cream, a creamy and light lemon ganache or coffee frosting.