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Chocolate Olive Oil Cake Recipe

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4.2 from 53 reviews

This rich and moist Chocolate Olive Oil Cake combines the deep flavors of cocoa with the smoothness of olive oil for a unique, gluten-free dessert. Enhanced by almond flour and a hint of strong coffee, it’s an elegant cake that’s easy to prepare and perfect for any occasion, offering a delicate crumb with a fudgy center.

  • Total Time: 55-58 minutes
  • Yield: 10 servings

Ingredients

Dry Ingredients

  • 6 Tbsp unsweetened cocoa powder (preferably Ghirardelli 100% Cocoa)
  • 1 ½ cups extra fine almond flour
  • ½ tsp baking soda
  • ½ tsp kosher salt

Wet Ingredients

  • ½ cup strong hot coffee
  • 1 Tbsp vanilla extract
  • 2/3 cup mild olive oil
  • 1 cup sugar
  • 3 large eggs

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 325°F. Grease a 9-inch springform pan thoroughly and dust it with almond flour to prevent sticking. For added security due to the thin batter, line the bottom of the pan with foil. Set aside.
  2. Mix Cocoa Mixture: In a small bowl, whisk together the cocoa powder, hot coffee, vanilla extract, and kosher salt until smooth. Set this mixture aside to let the flavors meld.
  3. Combine Dry Ingredients: In another small bowl, whisk the almond flour and baking soda to combine evenly, ensuring no lumps remain.
  4. Beat Wet Ingredients: Using a stand mixer or handheld electric mixer, beat together olive oil, eggs, and sugar on medium-high speed for about 3 minutes until the mixture turns pale yellow and thickens.
  5. Add Cocoa and Flour Mixtures: Reduce the mixer speed to low and gradually add in the cocoa mixture followed by the almond flour mixture. Finish folding gently by hand to ensure everything is fully incorporated without overmixing.
  6. Bake the Cake: Pour the smooth, liquid batter into the prepared pan. Bake for 40 to 43 minutes, checking at the 40-minute mark. The center should still be slightly wobbly but a toothpick inserted should come out with moist crumbs but no wet batter. Avoid overbaking to maintain moisture.
  7. Cool and Remove from Pan: Let the cake cool on a wire rack for about 10 minutes. Then run a knife around the edges and carefully remove the sides of the springform pan.
  8. Serve and Store: Serve the cake warm or cooled, optionally dusted with powdered sugar and fresh fruit. Store at room temperature for 2-3 days, refrigerate to extend freshness, or freeze well wrapped for up to 3 months.

Notes

  • The cake batter is quite liquidy, so lining the springform pan with foil is recommended to prevent leaks.
  • This is a moist cake best enjoyed slightly warm or cooled; avoid overbaking to keep it fudgy in the center.
  • Use mild olive oil to avoid overpowering the chocolate flavor.
  • This cake is naturally gluten-free because of the almond flour.
  • Freeze leftovers by double wrapping the cooled cake in plastic wrap and foil, using within 3 months.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 40-43 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://allyumcooks.com/chocolate-olive-oil-cake-recipe/