Chocolate Rapeseed oil cake

The first time I became aware of Rapeseed oil was after moving to Ireland, in fact I hadn’t heard of it at all in Australia.  Coming from Mediterranean roots, Olive oil was all I had ever really known and generally if something ain’t broke why fix it? Well that was until Rapeseed oil became rather popular in Ireland over the last few years and my curiosity took hold. Having tried many brands of Rapeseed oil in various cooking methods and I came to like, if not love it. Most brands that I have tried have a strong flavour, so it was something that was used when I needed a high smoking point, such as when frying. Recently I was contacted by Collar of Gold to try their Rapeseed oil and I have to say that it is one of the nicer ones I have tried. There is no bitterness that I often associate with Rapeseed oil. Because of its mellow flavour profile I’ve tried using Rapeseed oil in ways I wouldn’t have previously; in salad dressings and in baking, as well as the usual stir fries and shallow frying. I wouldn’t have previously considered making this cake with Rapeseed oil, but it came out beautifully chocolatey and moist, with a great crumb. So good, that I don’t feel that it needs icing, just a bit of cream.  Serves 8.

Preparation: 30 minutes

Cooking: 45 minutes

Ingredients

  • ¾ cup Rapeseed oil, plus some for greasing the pan
  • 1 cup caster sugar
  • 3 large eggs
  • 1 tablespoon vanilla extract or paste
  • ½ cup unsweetened cocoa powder
  • ½ cup boiling water
  • 1⅓ cups plain flour
  • ½ teaspoon baking soda
  • 1 teaspoon sea salt
  • Whipped cream to serve
  • Fresh or freeze-dried fruit to serve, optional

Instructions

  • Preheat the oven to 180°C (160°C for fan forced), and lightly grease a round 9 inch springform cake tin with Rapeseed oil. Line the bottom of the cake tin with non-stick baking paper.
  • In a large mixing bowl, add the Rapeseed oil, sugar and eggs. Using an electric mixer, beat for approximately 3 minutes or until light and fluffy. Add the vanilla and beat until combined.
  • Meanwhile, sift the cocoa into a medium mixing bowl. Add the boiling water and whisk until smooth. Leave to cool slightly. Then add to the oil, sugar, egg and vanilla mixture and beat until combined.
  • Add the flour, baking soda, and salt to mixture and beat til just combined.
  • Pour the mixture into the prepared cake tin. Bake for 45 minutes. Using a skewer, check to see if fully cooked- insert the skewer into the centre of the cake and if it comes out clean, it’s done.
  • Leave to cool for 10 minutes in the cake tin, then remove the cake from the tin. Be sure to run a knife along the edges beforehand. Cool on a wire rack.
  • Slice, serve with whipped cream and toppings of your choosing and enjoy.

*** I received a gift of three bottles of Rapeseed oil from Collar of Gold, however I am not affiliated with them. The gift did not include an exchange for social media exposure, I was just really happy with the product that I thought I’d share.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.