Hello baker friends! Today I bring a very easy and delicious recipe: Olive Oil Chocolate Cake! This cake is gluten-free, ready to eat in 1 hour, and sure to please everyone!
I was challenged to make a dessert with olive oil and less than 6 ingredients! And that’s how this Olive Oil Chocolate Cake came to life.
Lately I have been all for easy recipes. There was a time where I had this misconception that: if something in life is easy, then it’s probably not good, or probably not worth it. Have you ever felt this way?
Say, you go to the store to find an outfit for a special day, and you like the first outfit you see, but you think to yourself: “no, this can’t be that easy, must be harder than this, I must keep looking, because I’ll probably find something better” only to come back to the first outfit you had found.
Sometimes, we have this idea that we have to earn things in life, and that through pain, sweat, and tears, we will be worthy of great things. I was a huge proponent of this theory. But my ideas have changed in the past couple years, and I will say: I do not mind finding ease nowadays, and that applies to desserts as well.
Check out the texture of this cake! Don’t tell me all great things in life must come with effort, because honestly, this cake takes no effort at all!
Like I said before, you only need SIX ingredients to make this cake:
- Olive oil
- Sugar (white or caster)
- Almond flour
- Cocoa powder
To serve this cake, you can dust some powdered sugar over it, and top it with fresh berries or other fruit.
You can even make a ganache by mixing equal amounts of chopper chocolate (or chocolate chips) and hot heavy cream together. Bring the cream almost to a boil, pour it over chopped chocolate, and stir until the chocolate melts. Then let the ganache come to room temperature and pour it over the cake.
And not only that, but you could also make more layers of this cake, and stack them to make a filled layer cake!
This flourless Olive Oil Chocolate Cake is easy enough to make for brunch, breakfast, and also impressive and delicious enough to even to serve as a dessert for any celebration!
This Olive Oil Chocolate Cake has a tender crumb, and it’s as light as it can be! Lighter than a brownie, but certainly not less delicious!
The olive oil provides such a subtle layer of flavor to the cake, and is responsible for such a moist and fluffy texture.
I really recommend you experiment with baking with olive oil! It is totally game changer!
Make sure you pick a good quality, great tasting olive oil, or you will for sure be able to taste the difference!
Here are some more recipes you may like:
- Mousse Cake
- Chocolate Pecan Roll Cake
- Chocolate Strawberry Cake
- Chocolate Orange Bundt Cake
- Lemon Raspberry Rolls
- Blackberry Pound Cake
Thank you for reading my blog! Have a fabulous day!!
Olive Oil Chocolate Cake
Olive Oil Chocolate Cake
chopped semi-sweet chocolate
or chocolate chips (170 grams, 6 oz)
extra virgin olive oil
132 grams, 4.66 oz*
room temperature, separated
168 grams, 5.93 oz
22 grams, 0.78 oz
Olive Oil Chocolate Cake
Pre-heat oven to 350ºF. Grease and flour a 9” cake pan, or spray with non-stick oil and line it with a parchment paper on the bottom.
Place chopped chocolate, or chocolate chips in a microwave safe bowl.
Microwave chocolate for 15 second intervals, stirring in between, until all chocolate is melted.
Add olive oil to the melted chocolate and whisk.
Add granulated sugar and whisk until combined.
Separate egg yolks from whites. Set whites aside.
Add egg yolks to the cake batter and whisk until incorporated.
Sift almond flour and cocoa powder over batter.
Stir with a spatula until incorporated.
Set this batter aside for a moment.
Place egg whites in a large bowl. With an electric mixer, whip whites on high speed until you achieve stiff peaks, 3-5 minutes. When you flip over the bowl, the whites should stay in place, and that’s an indicative you’re done whipping.
Add 1/3 of the egg whites to the chocolate batter. Fold with a spatula until incorporated.
Add another 1/3 of the batter. Fold gently.
Add the remaining 1/3 of the batter. Fold until incorporated, and a smooth and fluffy batter has formed.
Pour batter on the bottom of the cake pan.
Bake in the oven for 25-30 minutes.
To know when the cake is baked, touch the top lightly with your finger. If the cake springs right back, it means it’s baked. If the cake sinks where you’ve touched it and doesn’t seem firm, and doesn’t spring back, you should keep baking, and checking every 5 minutes.
Remove cake from the oven.
Let it cool down for 15 minutes.
Flip it onto a plate.
Let the cake cool down a bit longer before serving.
You can dust some powdered sugar on top, decorate with fresh fruit, or even make a chocolate ganache to decorate the top of the cake.
Store at room temperature in an air tight container for up to 1 day, or in the fridge for up to 3 days (probably won’t last that long).
*I actually used caster sugar this last time, but I’ve made it with regular granulated sugar also and it worked perfectly.