Chocolate Olive Oil Cake Recipe

Your dessert table's little black dress is Chocolate Olive Oil Cake. Classic, elegant, and versatile! This recipe might be basic or fancy. 

Ingredient

– 1 ¼ cup (167g) all-purpose flour – ½ teaspoon baking soda – 1 teaspoon kosher salt – ½ cup plus 2 tablespoons (106ml) water – ½ cup (42g) natural cocoa powder – ½ teaspoon cinnamon – 3 large egg – ¾ cup (193ml) extra-virgin olive oil, we used Arbequina-California Olive Oil – 2 teaspoons vanilla extract – 1 teaspoon almond extract – 1 cup (200g) organic cane sugar – Fresh berries, to serve (optional) – ¾ cup heavy cream – ⅓ cup plain Greek yogurt – 3 tablespoons powdered sugar

Direction

Heat the oven to 325°F. Prepare a 9-inch round cake pan with olive oil and parchment paper. Sift flour, baking soda, and salt in a large basin. 

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Heat ½ cup + 2 teaspoons of water in a small saucepan till simmering. Remove saucepan from heat. Add chocolate powder and cinnamon and mix well. 

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Beat eggs, olive oil, extracts, and sugar on medium-high speed in a stand mixer with the paddle attachment or a hand mixer for 4 minutes until light yellow and ribbon-y. 

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Add cocoa powder mixture to egg mixture and beat on medium-low speed until barely combined, scraping bowl sides and bottom. Mix in flour mixture just until combined. 

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Put the pan of cake batter on the center rack of the oven. Bake 35-40 minutes. When a tester placed in the middle comes out with just a few wet crumbs, the cake is done. 

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Let the cake cool on a wire rack for an hour. Invert the cooled cake onto a dish using a butter knife from the edge. Remove top parchment paper carefully. 

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Whisk the heavy cream, Greek yogurt, and powdered sugar on medium to medium high with a hand mixer or stand mixer with the whisk attachment until soft peaks form. 

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A dollop of Greek yogurt whip and some fresh berries should be served with the cake once it has been sliced. Serve as soon as possible! 

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also see

also see

Italian Hot Chocolate (Cioccolato Caldo) Recipe