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This moist and flavorful chocolate olive oil cake is a true crowd pleaser. If you love quick and easy snacking cakes, this is the one to bookmark! It’s full of dark chocolate flavor and a subtle hint of olive oil.
If you love Spanish cakes, make sure to check out these recipes for apple olive oil cake and lemon olive oil cake.
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Introduction
I love baking with olive oil and do so often. Here in Spain, it’s quite typical (especially in Andalusia) to find olive oil fried treats like torrijas and pestiños crowd pastry shop windows.
Over the years, I’ve developed a variety of olive oil cake recipes that are my go-to choice when entertaining. These olive oil cake recipes are quick, easy, moist, and delicious–everyone always raves about them. An 8-inch cake lasts a couple of days in our house, and we snack on it all day long.
The great thing about this cake is that olive oil makes it super moist and the addition of a bit of almond meal adds a bit of density to it, so a small piece is often all you need.
Ingredients
The best part about this cake is that it’s fairly versatile. I’ve often made small tweaks and it’s been delicious every time! Here’s the key ingredients that you’ll need.
- Flour: I use a mix of all-purpose and almond flour (also called almond meal or ground almonds). This gives the cake the perfect texture for me — not too light and not too dense.
- Cocoa Powder: Use dark, Dutch-process cocoa powder. Here in Spain, I use the Valor brand.
- Yogurt: Greek yogurt helps give this chocolate olive oil cake its signature moistness. You could substitute buttermilk or sour cream.
- Coffee: Using a piping hot cup of strong coffee makes this cake extra delicious.
- Olive Oil: The star ingredient! Use a good quality extra virgin olive oil, like a fruity arbequina olive oil, for the best flavor. If you don’t want to taste the oil, use a mild oil instead.
See recipe card for full information on ingredients and quantities.
Substitutions
- Flour: You can use 100% all-purpose (or cake flour) if you prefer, leaving out the ground almonds. If you increase the amount of almond flour, the cake may become denser.
- Yogurt: Greek yogurt helps give this chocolate olive oil cake its signature moistness. You could substitute buttermilk.
- Coffee: Use hot water or even hot tea if you prefer.
- Gluten Free/Vegan: Some people have omitted the egg in this recipe with good results (along with using GF flour and/or almond flour). I haven’t tried these modifications, but if you do please let me know.
How to Make Chocolate Olive Oil Cake
If you’d like to see the full ingredients and instructions, scroll to the bottom of the post for the printable recipe card.
- Prep an 8-inch cake pan by greasing it and lining the base with parchment. Then, grease the paper and flour the sides of the pan. (image 1)
- Whisk all the dry ingredients together with a whisk until well combined. (image 2)
- Whisk all the wet ingredients together until blended. (image 3)
- Add the wet ingredients to the dry and mix with an electric mixer for a couple of minutes on medium. Scrape the sides if necessary, and ensure everything is well combined. (image 4)
- Pour the batter into the prepared pan and bake at 350°F (175°C) for 25-35 minutes. (I find the perfect baking time is 32 minutes in my oven!) A toothpick inserted into the center should come out clean. (image 5)
- Let the cake cool in the pan for 15 minutes, then remove it and let it cool on a wire rack. (image 6)
- Dust with powdered sugar for a simple finish, or top with icing if desired. (image 7)
- Slice and enjoy! Serve with whipped cream and berries for a delightful treat. (image 8)
Recipe FAQs
Using olive oil in a cake improves its flavor and texture over using butter. Depending on the olive oil you use, you may taste the unique flavor of the oil in the end result. Since oil is liquid at room temperature, you’ll also have an extra moist cake when using olive oil.
They definitely do! Especially if you use a fruity olive oil, it pairs perfectly with the rich flavor of chocolate. Be sure to use an olive oil that you like on its own.
You can store this cake in the fridge for one week, or on the counter for a few days.
If you want to freeze the cake, allow it to cool completely, and then wrap tightly in a couple layers of plastic wrap, followed by one layer of aluminum foil. You can wrap the whole cake or freeze it in individual slices for up to 1-2 months.
Serve
This chocolate olive oil cake is perfect on its own, or with a dusting of powdered sugar on top. But you can also top it with a light layer of cream cheese frosting, or stuff it with cherry jam or whipped cream and berries. You can even drizzle it with extremely high-quality extra virgin olive oil right before eating. And any Spanish cake recipe goes well with a steaming café con leche!
Expert Tips
- Yield: This recipe is for one 8-inch pan. Double or triple to make a larger cake.
- Olive Oil: This cake is delicious thanks to good quality extra virgin olive oil. If you want a strong olive oil taste, use a flavorful oil like a fruity arbequina olive oil. If you do not want to taste the oil, use a mild oil.
- Serving Suggestions: Serve with powdered sugar, fresh whipped cream, berries, or even stuffed with jam. I don’t frost this cake, but a light layer of cream cheese frosting would be yummy.
- Storage: Store on the counter at room temperature for up to four days. In the fridge, it lasts a week. If it’s well wrapped in plastic wrap and foil, it freezes for up to 1-2 months.
Chocolate Olive Oil Cake
This chocolate olive oil cake is so easy to make, and is moist from the ground almonds and olive oil. It’s the perfect snacking cake, and is sure to impress!
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Servings: 8 slices
Calories: 223.15kcal
Instructions
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Preheat the oven to 350°F (175°C). Prepare an 8-inch round cake pan by greasing the bottom with butter, and then placing a round cut out of parchment paper on the bottom. Grease the parchment and the sides of the pan, then sprinkle with flour. Tap out any excess flour and put aside for when the batter is ready.
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Combine all of the dry ingredients (flour, almond flour, sugar, cocoa powder, baking soda, baking powder, and salt) in a bowl and whisk until blended.
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Combine the wet ingredients (egg, egg yolk, Greek yogurt, olive oil, vanilla, and hot coffee) in another bowl and whisk well.
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Add the wet ingredients to the bowl of dry ingredients, and mix well (using an electric mixer if possible). Mix on medium for a couple of minutes, scraping down the sides if necessary.
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Pour the chocolate olive oil cake batter into the prepared pan and place in the oven on the center rack for 25-35 minutes. Check at 25 minutes and remove once a toothpick inserted in the center of the cake comes out clean. In my oven, the perfect bake time is exactly 32 minutes!
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Cool for about 15 minutes in the pan, then remove onto a wire cooling rack. Dust with powdered sugar and enjoy.
Notes
- Yield: This recipe is for one 8-inch pan. Double or triple to make a larger cake.
- Olive Oil: This cake is delicious thanks to good quality extra virgin olive oil. If you want a strong olive oil taste, use a flavorful oil like a fruity arbequina olive oil. If you do not want to taste the oil, use a mild oil.
- Serving Suggestions: Serve with powdered sugar, fresh whipped cream, berries, or even stuffed with jam. I don’t frost this cake, but a light layer of cream cheese frosting would be yummy.
- Storage: Store on the counter at room temperature for up to four days. In the fridge, it lasts a week. If it’s well wrapped in plastic wrap and foil, it freezes for up to 1-2 months.
Nutrition
Serving: 1slice | Calories: 223.15kcal | Carbohydrates: 30.4g | Protein: 4.88g | Fat: 10.3g | Saturated Fat: 1.76g | Polyunsaturated Fat: 0.97g | Monounsaturated Fat: 5.57g | Trans Fat: 0.004g | Cholesterol: 45.39mg | Sodium: 323.66mg | Potassium: 101.8mg | Fiber: 1.98g | Sugar: 19.68g | Vitamin A: 62.64IU | Calcium: 48.75mg | Iron: 1.36mg
Photography by Giulia Verdinelli
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