RECIPE
11 INGREDIENTS8 STEPS3HR 30MIN

Chocolate Clementine Cake

4.4
7 Ratings
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Olive and Artisan
Recipe developer, writer, photographer and pun making extraordinaire. I’m passionate about developing mouth watering recipes that are balanced with amazing flavor combos.
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This recipe for Chocolate Clementine Cake is perfect for when we just need a creamy, chocolate, not-that-bad-for-you slice of cake.

3HR 30MIN

Total Cooking Time

11

Ingredients
Olive and Artisan
Recipe developer, writer, photographer and pun making extraordinaire. I’m passionate about developing mouth watering recipes that are balanced with amazing flavor combos.
GO TO BLOG
Ingredients
US / METRIC
Servings:
6
Serves 6
5
Clementines
about 1lb total
1/2 cup
Brown Sugar , lightly packed
2 1/3 cups
Almond Flour
1/3 cup
Unsweetened Cocoa Powder
2 Tbsp
Vegetable Oil
1 tsp
Baking Powder
to taste
Clementines , thinly sliced
for topping the cake
to taste
Powdered Confectioners Sugar
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Directions

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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 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) .

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