55g (1/2 cup) dutch processed cocoa (see notes)
190ml (3/4 cup) hot coffee (see notes)
225g (1.5 cups) plain flour
1 1/2 tsp baking powder
1/4 tsp fine salt
110g (2/3 cup) coconut sugar
140g (1/2 cup or 125ml) pure maple syrup
1 Tbsp apple cider vinegar or fresh lemon juice
2 tsp vanilla extract or paste
70g (1/3 cup or 80ml) light olive oil
Store bought raspberry coulis OR raspberry jam OR homemade raspberry chia jam
Loco love bars
1. Recommend using the weight measurements for this cake, however if you don’t have scales please use Australian standard cups and the spoon and scrape method for dry ingredients.
2. Preheat the oven to 180 C, with a wire rack sitting at a height of 1/3 up in the oven (so it is placed in the bottom 1/3 of the oven). Grease and line a 8inch (20cm) round cake tin, either and springform pan or one with a removable bottom. Set aside.
3.In a measuring jug add the hot coffee and cocoa. Whisk together until smooth then set aside for 5 minutes.
4. Meanwhile, sift the flour and baking powder into a large bowl. Add salt and coconut sugar and combine well with a large wooden spoon. Create 3 wells in the dry mix. In one well add the maple syrup, in the next teh vanilla and in the final well the olive oil. Pour the cocoa coffee mixture on top and gently fold the bake batter until just combined and smooth. Pour into the prepared cake tin and bake for 35-40minutes.
Use a skewer to test when it is cooked- test the middle of the cake. You want a few moist crumbs but no wet batter on the stick. Cool for 5 minutes then transfer to a wire rack to cool completely.
To serve, cut the cold cake through the middle. Add coulis, yoghurt or cream and then place the top layer or cake on. Add an extra layer or yoghurt/cream, then top generously with more coulis, fresh berries and your favourite loco love bars.