5 from 104 votes
Chocolate Olive Oil Cake
Chocolate Olive Oil Cake features olive oil as the fat component, combined with cocoa powder and warm water to create a moist, tender crumb with a balanced chocolate flavor. The batter includes cinnamon and almond extract for subtle aromatic notes, and it's complemented by a Greek yogurt whipped cream topping for lightness. This cake bakes at a moderate temperature to ensure even rising and moist texture.
Prep Time
15 mins
Cook Time
40 mins
Cooling Time
1 hr
Total Time
1 hr 55 mins
Servings:
10
Calories:
3836 kcal
Course:
Dessert
Cuisine:
Mediterranean
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 10 Serving
Amount Per Serving
Calories 3836
% 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.