Chocolate Olive Oil Cake
User Reviews
5
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Prep Time
15 mins
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Cook Time
40 mins
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Cooling Time
1 hr
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Total Time
1 hr 55 mins
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Servings
10
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Calories
3836 kcal
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Course
Dessert
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Cuisine
Mediterranean
Chocolate Olive Oil Cake
Description
The Chocolate Olive Oil Cake uses common cake ingredients like all-purpose flour, baking soda, kosher salt, cocoa powder, cinnamon, eggs, olive oil, vanilla and almond extracts, and cane sugar. The cocoa powder is first dissolved in hot water with cinnamon to boost the chocolate depth. Eggs are beaten with olive oil, extracts, and sugar to a pale and ribbon stage before gently folding in the cocoa mixture and dry ingredients. The batter is then poured into a prepared round pan and baked at 325°F until done, resulting in a dense yet moist chocolate cake with subtle spice from cinnamon and a nuanced nuttiness from olive oil.
The associated Greek Yogurt Whip topping combines heavy cream, plain Greek yogurt, and powdered sugar whipped to soft peaks, adding a creamy, tangy contrast to the cake's richer flavor. The cake can be served with fresh berries for added freshness and color.
This cake is especially suited to those who enjoy a moist chocolate dessert with a slightly fruity olive oil note and a frosting that adds acidity and creaminess without heaviness.
The recipe also mentions availability of Mediterranean ingredients, highlighting the use of quality olive oils for enhanced flavor.
Ingredients
For the Chocolate Olive Oil Cake
- 1 1/4 cup all-purpose flour 167 g
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1/2 cup plus 2 tablespoons (106ml) water
- 1/2 cup cocoa powder 42 g, natural
- 1/2 teaspoon cinnamon
- 3 egg large
- 3/4 cup olive oil we used Arbequina-California Olive Oil, 193 ml, extra virgin
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 1 cup cane sugar organic, (200g
- berries to serve (optional, fresh
For the Greek Yogurt Whip
- 3/4 cup heavy cream
- 1/3 cup yogurt plain, Greek
- 3 tablespoons powdered sugar
Instructions
Make the cake:
- Preheat the oven and prepare the cake pan: Preheat the oven to 325°F. Brush a 9-inch round cake pan with olive oil and line the bottom with parchment paper.
- Sift flour, baking soda and salt: In a large bowl, sift together flour, baking soda and salt.
- Combine, hot water, chocolate and cinnamon: In a small pot, add 1/2 cup + 2 tablespoons of water and bring to a simmer. Remove pot from heat. Whisk in cocoa powder and cinnamon until smooth.
- Beat eggs, oil, extracts and sugar: In a stand mixer fitted with the paddle attachment, or with a hand mixer, beat together eggs, olive oil, extracts and sugar on medium-high speed until pale yellow and ribbon-y, about 4 minutes.
- Combine cocoa powder and egg mixtures: Add cocoa powder mixture to egg mixture and beat on medium-low speed until just incorporated, stopping to scrape down the sides and the bottom of the bowl. Add flour mixture and mix until just incorporated.
- Bake: Pour cake batter into the prepared pan and place on the middle rack of the oven. Bake for 35-40 minutes. The cake is done when a tester inserted in the center comes away with only a few damp crumbs clinging to it.
- Cool and Unmold the cake: Allow the cake to cool for at least 1 hour on a wire rack. Run a butter knife around the edge of the cooled cake and gently invert onto a plate. Carefully peel parchment paper off the top.
For the Greek yogurt whip:
- Whip the heavy cream: Using a hand mixer or in the bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream, Greek yogurt and powdered sugar on medium to medium high until soft peaks form.
- Serve: Slice the cake and serve with a dollop of Greek yogurt whip and some fresh berries. Serve immediately!
Notes
- Use high-quality, extra virgin olive oil, such as Arbequina, for best flavor in the cake.
- The Greek yogurt whip adds a light and slightly tangy contrast to the chocolate cake.
- Serving with fresh berries complements the deep chocolate and olive oil notes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 3836 kcal
% Daily Value*
| Calories | 383.6kcal | 19% |
| Carbohydrates | 37.8g | 13% |
| Protein | 5.3g | 11% |
| Fat | 24.7g | 38% |
| Saturated Fat | 7.1g | 36% |
| Polyunsaturated Fat | 2.3g | 14% |
| Monounsaturated Fat | 14.1g | 71% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 69.6mg | 23% |
| Sodium | 315.7mg | 13% |
| Potassium | 129.5mg | 3% |
| Fiber | 2.1g | 8% |
| Sugar | 23.4g | 47% |
| Vitamin A | 334.6IU | 7% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 36.4mg | 4% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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