Chocolate Olive Oil Cake
Published Nov. 24, 2021
- Total Time
- 50 minutes, plus cooling
- Rating
- Comments
- Read comments
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Ingredients
- ¾cup/177 milliliters extra-virgin olive oil, plus more for greasing the pan
- ½cup/118 milliliters Earl Grey tea, or use coffee, dry red wine, orange juice or water
- ½cup/50 grams Dutch-processed cocoa powder
- ½teaspoon ground cinnamon
- ¼teaspoon fine sea salt
- 1cup/200 grams granulated sugar
- 3large eggs, at room temperature
- 2teaspoons vanilla extract
- 1cup plus 2 tablespoons/135 grams all-purpose flour
- ½teaspoon baking soda
Nutritional analysis per serving (8 servings)
438 calories; 23 grams fat; 4 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 3 grams polyunsaturated fat; 54 grams carbohydrates; 3 grams dietary fiber; 25 grams sugars; 7 grams protein; 181 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 325 degrees. Grease a 9-inch round pan and line the bottom with parchment paper.
- Step 2
In a medium saucepan over high heat, bring tea or other liquid to a simmer, then turn off heat. Whisk in cocoa, cinnamon and salt until smooth, then set aside to cool.
- Step 3
In the bowl of an electric mixer fitted with the paddle attachment, combine sugar, olive oil, eggs and vanilla. Beat for about 3 minutes. Reduce speed and pour in cocoa mixture, scraping down the sides of the bowl. Gradually beat in flour and baking soda until just incorporated.
- Step 4
Scrape batter into prepared pan and bake until the sides are set but it’s still slightly damp in the center, 35 to 45 minutes. A cake tester should come up clean but with a few sticky chocolate crumbs clinging to it. Transfer cake pan to a wire rack and let cake cool completely in pan.
Private Notes
Comments
I made this with 1 1/2 cups almond flour. Cooked for 45 mins, checked it and it was like soup. Put it back in for another 25 mins and it was perfect. Everyone loved it and there wasn't a crumb left after Thanksgiving dinner. I used 1/4 c red wine and 1/4 c orange juice for the liquid.
I made this yesterday - last day of Hanukkah - and followed recipe to the letter, using good quality ingredients. I cut a slice before going to bed and thought, well, it’s good but not “great”. I wrapped it with Saran and left it til this morning. Had another slice with my tea and OMG!! It took overnight for the flavors to develop! And they were present in all their complexity: EVOO, cocoa, cinnamon and Earl Grey! Let it age overnight. Superb!
I looked up the guidelines for substituting regular cocoa powder (more acidic) baking soda for the Dutch powder (less acidic) - it says "knock back the acidity of by adding 1/8 teaspoon of baking soda for every 3 tablespoons of regular cocoa powder used."
Cake was good - followed instructions and beat the oil, eggs and sugar with a hand mixer for a good 4 minutes. Used coffee and 1/2 the amount of cinnamon and 1/2 of sugar it was too subtle. Served with whipped cream to add a creamy sweeter note. I can see adding more cinnamon and cayenne to give it a Mexican touch. Baked 35 minutes - checked at 30 - done. Very light - may try using it in a chocolate trifle.
A very good chocolate cake! Delicate crumb full of rich flavor. I kept it very simple, only using French roast espresso with the chocolate. Dusted the top with cocoa powder and powdered sugar over snowflake stencils. Next time I will make a dark chocolate olive oil glaze to drizzle over the top.
We used the zest and juice of a navel orange and supplemented it with bottled tangerine juice. We used 1/4 tsp ground cardamom instead of cinnamon. After it cooled completely, we added a ganache (King Arthur recipe): equal parts chocolate and half and half. Finished with salt flakes and a scoop of vanilla ice cream. Incredibly delicious!!!