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Dark Chocolate Olive Oil Cake with Cyprus Sea Salt

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Ideal Gift for Foodies

A Simple Dark Chocolate Cake

Easy Recipe - Dark Chocolate Cake

For Your Kitchen

Blog Posts

Karen Mordechai, the acclaimed Brooklyn-based author of the adorable Sunday Suppers blog, is creating a series of cookbooks focussing on eating through the seasons.

This is the first book of the two book series and these are recipes Karen eats and cooks every day at home.

Everything Karen does is beautiful.

Her new book is no exception.

Every dish is perfect, every photo is gorgeous.

Simple Fare: Spring and Summer, like Karen’s blog, is a visually stunning book not only filled with inspiring recipes but also a work of art itself.

Ideal Gift for Foodies

Simple Fare: Spring and Summer

So beautifully designed and with a stunning layout, it is a shame to keep it in the kitchen as this is a cookbook you would also have as a coffee table book.

'Simple Fare Spring/Summer' is clear and conversational and feels like reading the words of a friend sharing their favorite recipes.

The recipes are approachable, however also ideal for those who love to cook and experiment.

A Simple Dark Chocolate Cake

finished off with a sprinkle of Cyprus Salt Flakes.

One of our favourite recipes from Karen's book is this dark chocolate cake using Cyprus Flakes & dried rose petals to finish off - a stunning but simple recipe.

And of course here at Love Sea Salt, we love how Karen uses beautiful Cyprus Salt Flakes as a finishing salt along with dried rose petals.

This recipe uses the quality ingredients that Karen is known for; rich extra-virgin olive oil, quality dark chocolate for the utmost flavor and sea salt flakes with crunch to add texture and enhance the chocolate.

Top this cake with seasonal fruit or add an exotic touch of dried rose petals and then finish with a sprinkle of the Cyprus Sea Salt flakes .

This beautiful chocolate cake embodies the balance of sweet and salt.

Easy Recipe - Dark Chocolate Cake

Makes 8 servings.

What You Need
3/4 cup quality extra-virgin olive oil, plus more for greasing the pan 1/2 cup good-quality unsweetened cocoa powder 1/2 cup boiling water 1 tablespoon pure vanilla extract 1 1/3 cups all-purpose flour 1/2 teaspoon baking soda 1 teaspoon Cyprus Sea Salt 1 cup superfine sugar 3 large eggs Cardamom Cream (recipe follows) Cyprus Sea Salt Flakes, for serving 1 teaspoon dried rose petals, for serving 1/2 cup chopped unsalted pistachios, for serving

What You Need

3/4 cup quality extra-virgin olive oil, plus more for greasing the pan
1/2 cup good-quality unsweetened cocoa powder
1/2 cup boiling water
1 tablespoon pure vanilla extract
1 1/3 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon Cyprus Sea Salt
1 cup superfine sugar
3 large eggs
Cardamom Cream (recipe follows)
Cyprus Sea Salt Flakes, for serving
1 teaspoon dried rose petals, for serving
1/2 cup chopped unsalted pistachios, for serving

What You Do
Preheat the oven to 325 F. Grease a 9-inch springform baking pan with a little olive oil and line the base with parchment paper cut to fit. Sift the cocoa into a medium bowl and whisk in the boiling water until smooth. Whisk in the vanilla, then set aside to cool slightly. In a separate large bowl, combine the flour, baking soda and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat together the sugar, olive oil, and eggs until you have a light, fluffy cream, about 3 minutes. Turn the speed on the mixer down and pour in the cocoa and vanilla mixture. Slowly add the flour mixture until it is evenly incorporated, stopping the mixer and scraping down the bowl as necessary. Pour the batter into the prepared pan and sprinkle with flaky Cyprus Sea Salt. Bake for 30 to 35 minutes, or until the sides are set and the top of the cake still looks slightly moist. A cake tester inserted into the center should come out clean or with just a few crumbs on it. Let cool in the pan on a wire rack for 10 minutes. Cardamom Cream: While the cake is baking, in a chilled metal or glass bowl using a hand mixer, beat 1/2 cup heavy cream on medium speed until soft peaks form, about 4 minutes. Add the 1/2 teaspoon ground cardamom and beat until stiff peaks form, about 1 to 2 minutes more. Cover and refrigerate until ready to serve. Run a knife around the edge of the cake and release the sides of the pan. Transfer the cake to a serving plate or cake stand. Sprinkle with Cyprus flaky sea salt. Serve each slice with a dollop of the cardamom cream and a sprinkling of rose petals, pistachios and flaky salt.

What You Do

Preheat the oven to 325 F. Grease a 9-inch springform baking pan with a little olive oil and line the base with parchment paper cut to fit.
Sift the cocoa into a medium bowl and whisk in the boiling water until smooth. Whisk in the vanilla, then set aside to cool slightly. In a separate large bowl, combine the flour, baking soda and salt.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the sugar, olive oil, and eggs until you have a light, fluffy cream, about 3 minutes.
Turn the speed on the mixer down and pour in the cocoa and vanilla mixture. Slowly add the flour mixture until it is evenly incorporated, stopping the mixer and scraping down the bowl as necessary.
Pour the batter into the prepared pan and sprinkle with flaky Cyprus Sea Salt. Bake for 30 to 35 minutes, or until the sides are set and the top of the cake still looks slightly moist. A cake tester inserted into the center should come out clean or with just a few crumbs on it. Let cool in the pan on a wire rack for 10 minutes.
Cardamom Cream: While the cake is baking, in a chilled metal or glass bowl using a hand mixer, beat 1/2 cup heavy cream on medium speed until soft peaks form, about 4 minutes. Add the 1/2 teaspoon ground cardamom and beat until stiff peaks form, about 1 to 2 minutes more. Cover and refrigerate until ready to serve.
Run a knife around the edge of the cake and release the sides of the pan.
Transfer the cake to a serving plate or cake stand.
Sprinkle with Cyprus flaky sea salt.
Serve each slice with a dollop of the cardamom cream and a sprinkling of rose petals, pistachios and flaky salt.

For Your Kitchen

Simple Fare: Spring and Summer

Karen Mordechai of the acclaimed Brooklyn-based food community Sunday Suppers shares her meals for cooking at home and her studio.

Spring/Summer is a beautifully illustrated cookbook featuring seasonal, market-driven fare that encourages readers to cook simply and intuitively.

viva natural cacao powder

Guilt-Free Chocolate Experience - cacao powder offers a rich taste and bold chocolate flavor without the unwanted sugars and additives commonly found in processed treats.

Bake healthy, yet delicious brownies, cookies and chocolate cake using high quality cacao.

5oz Chef’s Jar – Cyprus Flake Salt

DELIGHTFUL CRUNCH - This stunning and delicate gourmet flake salt provides a delightful crunch with the mild flavor of Mediterranean Sea.

KOSHER CERTIFIED - San Francisco Salt Co Cyprus Flake Sea Salt is Kosher Certified, Non-GMO, and does not contain any MSG, Soy, Gluten, Dairy, or anti-caking agents. We package in our U.S.A, GMP certified packaging facility that is 3rd party audited, by SCS Global.

bMAKER Bulk Botanical Flowers Kit

Edible & Kosher Certified - 2 cups each of Lavender, Marigold, Chamomile and Red Rose Buds & Petals.

CULINARY GRADE:

No additives or preservatives - can be adding to baking, salads, soups, stew, teas and other beverages.

Ellora Farms Extra Virgin Olive Oil, 1 Ltr. Tin/33.8 fl.oz

Fresh from the Groves this 100% Pure Greek Extra Virgin Olive Oil is known for its rich fruity aroma and a characteristic peppery flavor. Each bottle and tin is numbered in accordance with a strictly monitored procedure.