Chocolate Olive Oil Cake

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It’s getting cold here, and there’s a lot on my mind. Had a rather therapeutic and somewhat emotional talk with a stranger this morning. It’s hard to admit that one needs therapy, let alone talk to others about it. Nevertheless, it was oddly, strangely therapeutic. I’m even thinking of starting some sort of online blog to chart progress. It’s mostly to do with a great deal of self-doubt and esteem issues, possibly stemming from some stuff that happened in the past. I don’t know who reads my blog, as old as it is now, but it does help to type things out, because although the daily journal does help a great deal too, sometimes my brain runs too fast and it’s just a tad more gratifying to see everything immediately leap from brain to post. It’s also juicier stuff that I can instantly plop onto here, too, for my (hopefully more regular) blogposts. And if it helps just one person today, then that will be all the more rewarding.

Before me: French Toast. So let me describe it to you. The crusty, almost too-hard outside is deceiving, there is a world of golden softness within. The right degree of egged saturation, not too soggy, although that would still be better than stiff or overdone. A pile of whipped cream and melted berries. Some fresh, some frozen, all warmed up to let a bounty of juices seep out. French toast is like a person. You don’t know what he/she is really like until they open up. It’s been a while since I’ve had a nice, big breakfast like this. Some days I forget to have proper meals and it all ends up being a big mess of sugary snacks all the way through the day, which I know sounds like child’s play but sadly it’s true, at the grand age of 22 (coming on to 23). You’d think I’d have at least a healthy side to me… Not to say it’s non-existent, but it could definitely be 3.5x better. It’s a bit disappointing; sometimes I imagine my younger self thinking about the woman I would be now in 2019, and although I’m not too far off, I do wish some bad habits which I currently harbour were not so etched into my sense of self that the sense of self is, ultimately, warped, half-false.

In times like these, when I feel out of control, I always have to remember to come back to my element. That meditation on the sweet, can help one see the sweet things in life. But there should be a careful line drawn between allowance (of the sweet stuff) and dependence (on the sweet stuff). I can’t classify my love for sugar as a sickness, but it would do me good to be mindful, and not always have the French toast at every café I visit (ok who am I kidding). It is only a distraction if you let it be that way. Some fleeting thoughts that I’m not sure may resonate with any of you:

  • Fresher’s week here at Oxford a couple of weeks ago was overwhelming but I met a good number of incredibly interesting individuals. It does seem therapeutic to engage in conversations with these people, it’s a nice peek into the grander problems of the world, and I’m whisked away into the real world, that of heavy issues that I can be part of a solution to, away from the trivialities of my own head. I do tend to get stuck in my head a lot, forget about the big picture. Why I’m here, why I love it here, why I love doing what I do.
  • I met people who I really got on with, but many are here just for a year. I’m trying to figure out who I can truly connect with over my 3 years doing a PhD here.
  • Talking about PhD, I still don’t quite know what I’ve gotten myself into, ha.
  • Looking at babies makes me happy. Oh, the innocence and bluntness.
  • I hate the way nails split or crack at the most undesirable places.

Today isn’t a recipe for French toast, but that for an olive oil chocolate cake. Yes, olive oil and chocolate. I had this wonderful olive oil cake with my friend Zoe back when I was still living in London, at the famous Towpath café overlooking the lanky swishing river. I wanted to recreate such a cake, airy and flavourful without feeling like you’re just glugging down tablespoons of pure olive oil. More flavour, less grease, I guess you could say. I had a half mind to leave out the chocolate entirely, but 1. Everyone loves a chocolate surprise and 2. The olive oil taste here is pretty strong so the chocolate addition is actually complementary, if not necessary. It’s dense and sticky, so if you prefer a more cake-like cake then add slightly more flour and reduce the volume of olive oil.

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An easy process of mixing, in a single bowl. Almost an hour in the oven yes, but it’s worth it, especially when paired with something dairy or dairy-like, such as vanilla ice cream or coconut yoghurt. Eat this warm while looking outside, crisp air heralding the new season. My favourite season.

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Olive oil chocolate cake (makes one 9-inch cake)

Ingredients

100g dark chocolate, chopped roughly

240ml (1 cup) olive oil)

2 tsp salt

240g (1.75 cups) sugar

250g flour

½ tsp each baking powder and baking soda

3 eggs

120ml milk (of your choice, such as oat, almond etc)

80ml yoghurt

 

Directions

Preheat your oven to 180C. Grease and line a 8 or 9-inch cake tin. In a bowl and with a metal whisk, whisk together all the ingredients except the flour, chocolate, baking powder and baking soda. Then add the remaining ingredients and fold in until you get a rather wet batter. Pour into your prepared pan and bake for 55 minutes in the preheated oven. After baking, leave to rest for 10 minutes before cutting in and serving with yoghurt or ice cream.

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