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Buckwheat Chocolate Walnut Olive Oil Cake

It’s impossible to go wrong with chocolate and this cake is yet another example of this very versatile and loved ingredient. It's got everything that makes it good – chocolate of course, olive oil, walnuts too. You can make one large cake or 4 small ones like these. Increase the baking time for a larger cake.


Total time: 45 minutes

Serve: 6-8

Featured Products:

– KitchenAid Stand Mixer

– KitchenAid Hand Mixer

– KitchenAid Knife

– KitchenAid Spatula




–  Dark couverture chocolate: 200g

– Extra virgin olive oil:  1/4 cup

– Orange juice:  1/4 cup

– Eggs: 3 nos.

– Brown sugar: 1/2 cup

– Cointreau (optional):  1 tablespoon

– Vanilla extract

– Buckwheat flour: 1/2 cup

– Walnuts, (chopped): 1/2 cup

– Brown sugar, walnut halves for topping



– Preheat the oven to 150C.

– Line 4 X 3 small baking tins with parchment paper.

– Chop up the chocolate with KitchenAid Knife. Place in heat proof bowl with extra virgin olive oil and orange juice. Melt in microwave for a minute. Stir until smooth.

– Beat the egg whites separately in another large bowl with the KitchenAid Hand Mixer. Reserve.

– Place the egg yolks, brown sugar, vanilla extract and Cointreau in bowl of KitchenAid Stand Mixer. Beat with whisk attachment on high speed until light and moussey.


– Gently fold in the chocolate mixture on very low speed with paddle attachment, followed by the walnuts. Now gently fold in the beaten egg whites with the KitchenAid Spatula taking care not to lose volume.


– Turn into prepared tins; sprinkle over with brown sugar and walnut halves.

– Bake for 35-35 minutes until a tester comes out clean.

– Serve warm, at room temperature or chilled, with single cream if desired.


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