Chocolate olive oil cake
This Chocolate Olive Oil Cake combines rich dark chocolate with fruity olive oil for a moist and flavorful dessert. Simple to prepare, it's perfect for any occasion and offers a unique twist on traditional cake.
Cook time 55 min
Prep time 15 min
Ingredients:
1 cup dark chocolate1 cup self-raising flour
1/4 cup all-purpose white wheat flour
1 cup brown sugar
2 eggs
2/3 cup olive oil
1/2 cup milk (1% fat)
1/2 cup greek yogurt
The Chocolate Olive Oil Cake is an exquisite blend of rich dark chocolate and the fruity notes of olive oil. This delightful cake is not only moist and delicious, but also uniquely flavorful thanks to the combination of high-quality ingredients. Perfect for any occasion, this cake is simple to make and sure to impress.
Instructions:
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.
In a microwave-safe bowl or using a double boiler, melt the dark chocolate until smooth. If using a microwave, heat in 30-second intervals, stirring in between, until fully melted. Set aside to cool slightly.
In a medium bowl, sift together the self-raising flour and all-purpose white wheat flour. This will help to ensure a light and airy cake. Set aside.
In a large mixing bowl, whisk the brown sugar and eggs together until well combined and slightly frothy. Gradually whisk in the olive oil until the mixture is smooth and emulsified.
Stir the milk and Greek yogurt into the wet mixture until fully combined. Make sure the melted chocolate has cooled slightly before adding it to avoid curdling. Pour in the melted chocolate and mix until the batter is a uniform color.
Gradually add the sifted flour mixture to the wet ingredients, folding gently with a spatula until just combined. Be careful not to overmix, as this can make the cake dense.
Pour the batter into the prepared cake pan, spreading it out evenly. Place the pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs.
Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
Once cooled, you can dust the cake with powdered sugar, drizzle with chocolate ganache, or simply enjoy it as is. Slice and serve!
This Chocolate Olive Oil Cake is a testament to how simple ingredients can come together to create something truly special. Its rich, moist texture and complex flavor profile make it a memorable dessert that will leave your guests asking for more. Enjoy it with a scoop of ice cream or a dollop of whipped cream for a truly decadent treat.
Chocolate olive oil cake FAQ:
If your chocolate olive oil cake is dense, it might be due to overmixing the batter. Be careful to fold the dry ingredients into the wet ingredients just until combined. Another factor could be the quality of flour used; make sure it’s fresh and sifted to ensure lightness.
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached. This usually takes about 30-35 minutes at 350°F (175°C). It's important not to overbake to maintain moisture.
Yes, you can substitute Greek yogurt with other dairy options like sour cream or regular yogurt in an equal amount. For a dairy-free option, unsweetened applesauce or a dairy-free yogurt can also work, keeping in mind they may slightly alter the taste and texture.
Store leftover chocolate olive oil cake in an airtight container at room temperature for up to 3 days. If you need to store it longer, refrigerate it for up to a week, or freeze for up to 3 months. Just make sure to wrap it well to prevent freezer burn.
You can substitute dark chocolate with semi-sweet chocolate or even a high-quality milk chocolate, but keep in mind that this will change the flavor profile and sweetness of the cake. Adjust the sugar if using sweeter chocolate.
Cooking Tips:
- Use high-quality dark chocolate for the best taste. Ideally, choose chocolate with at least 70% cocoa content.
- Make sure all your ingredients are at room temperature before starting. This helps to blend them smoothly and evenly.
- Sift your flour to avoid lumps and ensure a finer texture in the cake.
- Don’t overmix the batter; overmixing can lead to a dense cake. Mix until just combined.
- Check for doneness by inserting a toothpick into the center of the cake. If it comes out clean, the cake is done.
Nutrition Facts
8 ServingsCalories 230kcal
Protein 8g
Carbohydrates 60g
Fiber 3.84g
Sugar 36g
Fat 36g
More recipes
Vanilla cream easy dessert
A quick and creamy vanilla dessert, perfect for any occasion.
25 Dec 2025Banana cake with yoghurt cream whip
Moist banana cake topped with a light yogurt cream whip.
17 Jan 2026Peanut butter and dark chocolate cookies
Indulge in creamy peanut butter and rich dark chocolate cookies.
17 Nov 2025Cauliflower, blue cheese and spinach frittata
A delicious frittata with cauliflower, blue cheese, and spinach.
17 Dec 2025Olive oil and sour cream tea cake
A moist tea cake with lemon, white chocolate, and nuts.
17 Jan 2026