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Chocolate Clementine Cake

11 INGREDIENTS • 8 STEPS • 3HRS 30MINS

Chocolate Clementine Cake

Recipe
4.2
8 ratings
This recipe for Chocolate Clementine Cake is perfect for when we just need a creamy, chocolate, not-that-bad-for-you slice of cake.
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Olive and Artisan
Hi, I'm Karlee! Recipe developer, writer, photographer and pun making extraordinaire. I’m passionate about developing mouth watering recipes that are balanced with amazing flavor combos.
https://www.oliveandartisan.com/
This recipe for Chocolate Clementine Cake is perfect for when we just need a creamy, chocolate, not-that-bad-for-you slice of cake.
3HRS 30MINS
Total Time
$3.04
Cost Per Serving
Ingredients
Servings
6
us / metric
Clementine
5
Clementines
about 1lb total
Brown Sugar
1/2 cup
Brown Sugar, lightly packed
Almond Flour
2 1/3 cups
Almond Flour
Unsweetened Cocoa Powder
1/3 cup
Unsweetened Cocoa Powder
Vegetable Oil
2 Tbsp
Vegetable Oil
Baking Powder
1 tsp
Baking Powder
Clementine
to taste
Clementines, thinly sliced
for topping the cake
Powdered Confectioners Sugar
to taste
Powdered Confectioners Sugar
Nutrition Per Serving
VIEW ALL
Calories
615
Fat
33.3 g
Protein
17.7 g
Carbs
72.0 g
Love This Recipe?
Add to plan
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Chocolate Clementine Cake
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author_avatar
Olive and Artisan
Hi, I'm Karlee! Recipe developer, writer, photographer and pun making extraordinaire. I’m passionate about developing mouth watering recipes that are balanced with amazing flavor combos.
https://www.oliveandartisan.com/
Cooking InstructionsHide images
step 1
Boil the Clementines (5) for 2 hours. Drain and cool. If they have seeds, remove them. Vigorously mix the softened fruits together to until you have a thick paste.
step 2
Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch pan, and place a round piece of parchment paper on the bottom.
step 3
Line the perimeter of the pan with thin slices of Clementines (to taste).
step 4
Mix the clementine paste, Granulated Sugar (1 cup), Brown Sugar (1/2 cup) together until smooth.
step 5
Add the Eggs (6), Almond Flour (2 1/3 cups), Unsweetened Cocoa Powder (1/3 cup), Vegetable Oil (2 Tbsp), and Baking Powder (1 tsp) and mix until uniform. Pour into the prepared pan and place in the oven on the middle rack.
step 5 Add the Eggs (6), Almond Flour (2 1/3 cups), Unsweetened Cocoa Powder (1/3 cup), Vegetable Oil (2 Tbsp), and Baking Powder (1 tsp) and mix until uniform. Pour into the prepared pan and place in the oven on the middle rack.
step 6
Bake for about 40-50 minutes. Any time I've made this cake the baking time varies. Be sure to start checking for doneness at 40 minutes or earlier. If it looks like it's burning, cover with foil for the last few minutes. When I baked it in a cast-iron skillet it only took 30 minutes. It's done when it no longer has a jiggle in the center and is firm to the touch.
step 7
Cool in the pan for about 30 minutes. Remove from the pan by loosening the sides with a butter knife, placing a serving dish over the cake pan, and flipping the cake upside down onto the serving dish. Remove the parchment paper.
step 8
Sprinkle with Powdered Confectioners Sugar (to taste) and Chocolate Shavings (to taste).
step 8 Sprinkle with Powdered Confectioners Sugar (to taste) and Chocolate Shavings (to taste).
Tags
Gluten-Free
Comfort Food
Snack
Shellfish-Free
Dessert
Vegetarian
Valentine's Day
Winter
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