This incredible cake defies belief. It’s based on a recipe I was served up by an Italian family for my birthday dinner when I was in Tuscany – I fell in love! It’s one of the best chocolate cakes I’ve ever had – made with gorgeous Italian olive oil and balsamic vinegar (don’t worry, you can’t taste it). It’s sensationally decadent, moist and fudgy. The cake is egg free, dairy-free and takes under 10 minutes to prepare. It’s my go-to when I need something delicious, on the double.
The icing I’ve made here uses butter, but I’ve included options for a dairy-free version (you will find with some brands their 50% cocoa dark chocolate is dairy-free). I’ve also tried making the cake with plain gluten-free flour mix and it’s still lovely.
And it’s also beautiful as a dessert, served warm straight from the tin with lashings of ice cream. For a larger ‘special occasion’ cake, make two cakes with two lots of the mixture and sandwich them together with extra icing.
