Name: Chocolate Olive Oil Cake Recipe
Ingredients: 3/4 cup unsweetened cocoa powder, natural or Dutch-process: The heart and soul of this cake, cocoa powder provides the intense chocolate flavor we all crave. You have a choice here: natural or Dutch-process cocoa powder. Natural cocoa powder is more acidic and has a brighter, fruitier chocolate flavor. It will react with baking soda to give your cake a slightly lighter color and a more pronounced rise. Dutch-process cocoa powder, on the other hand, is treated with an alkaline solution, which neutralizes its acidity. This results in a smoother, less bitter, and darker cocoa powder with a richer, more mellow chocolate flavor. For this recipe, either will work beautifully. If you prefer a more intense, slightly bitter chocolate flavor, opt for natural cocoa. If you prefer a smoother, more mellow chocolate experience, Dutch-process is your go-to. Regardless of your choice, ensure your cocoa powder is fresh for the best flavor. Stale cocoa powder can lose its potency and taste flat. For optimal results, sift your cocoa powder before using it to remove any lumps and ensure a smooth batter. This step is especially crucial for natural cocoa powder, which tends to clump more easily.; 1 cup granulated sugar: Sugar isn’t just about sweetness; it’s also crucial for the cake’s texture and moisture. Granulated sugar, also known as white sugar, provides a clean sweetness that complements the rich chocolate and olive oil flavors. It also contributes to the cake’s tenderness by inhibiting gluten development in the flour. You can experiment with slightly reducing the sugar if you prefer a less sweet cake, but keep in mind that sugar also plays a structural role. If you reduce it too much, the cake might become slightly denser. For those seeking alternatives, you could try using caster sugar, which is finer than granulated sugar and dissolves more easily, resulting in an even smoother texture. However, granulated sugar is perfectly suitable for this recipe and readily available in most kitchens.; 1/2 teaspoon kosher salt: Salt is the unsung hero in baking, and it’s especially important in chocolate desserts. It might seem counterintuitive to add salt to something sweet, but salt actually enhances the flavors of the other ingredients, particularly the chocolate. It balances the sweetness and brings out the depth of the cocoa. Kosher salt is preferred by many bakers because its larger crystals are easier to pinch and measure accurately. If you’re using table salt, which is finer, use slightly less, about 1/4 teaspoon, as it is more concentrated. Don’t skip the salt – it’s essential for a well-rounded and flavorful cake.; 1/4 teaspoon baking powder & 1/4 teaspoon baking soda: These are the leavening agents that give the cake its rise and light texture. Baking powder is a complete leavening agent, containing both an acid and a base, which react when moistened and heated. Baking soda (sodium bicarbonate) is a base that requires an acid to activate. In this recipe, the natural cocoa powder (if used) and potentially other components in the batter provide the necessary acidity. Using both baking powder and baking soda creates a balanced leavening action, resulting in a cake that is both light and tender. Ensure both your baking powder and baking soda are fresh. Test their freshness by placing a small amount of baking powder in hot water – it should bubble vigorously. For baking soda, mix a small amount with vinegar – it should also fizz. Expired leavening agents will result in a flat, dense cake.; 3/4 cup extra-virgin olive oil, plus more for coating the pan: The star ingredient that sets this cake apart! Extra-virgin olive oil is not just a healthy fat; it imparts a unique flavor and incredibly moist texture to the cake. Choose a good quality extra-virgin olive oil with a fruity, slightly grassy flavor profile. Avoid overly pungent or bitter olive oils, as these flavors might overpower the chocolate. A mild to medium-bodied olive oil will complement the chocolate beautifully. The olive oil contributes richness and moisture that butter simply can’t replicate. It also gives the cake a wonderfully tender crumb that stays moist for days. Don’t be shy with the olive oil – it’s what makes this cake truly special. Using olive oil also makes this cake dairy-free, which is a bonus for those with dietary restrictions. When coating the pan, ensure you generously coat all surfaces, including the parchment paper, to prevent sticking and ensure easy removal of the cake.; 3 large eggs & 1 large egg yolk: Eggs provide structure, richness, and moisture to the cake. The addition of an extra egg yolk enhances the richness and tenderness, contributing to a more decadent texture. Use large eggs at room temperature for optimal emulsification and incorporation into the batter. Room temperature eggs blend more smoothly with the other ingredients, creating a more homogenous batter and a finer crumb. If you forget to take your eggs out of the refrigerator ahead of time, you can quickly warm them by placing them in a bowl of warm (not hot) water for about 5-10 minutes.; 1 teaspoon vanilla extract: Vanilla extract enhances the overall flavor of the cake, adding a touch of warmth and complexity. Use pure vanilla extract for the best flavor. Imitation vanilla extract can have a slightly artificial taste. You can also experiment with other extracts, such as almond extract or orange extract, for a subtle flavor variation. However, vanilla is a classic pairing with chocolate and works exceptionally well in this recipe.; 1/2 cup all-purpose flour: Flour provides structure to the cake, holding all the ingredients together. All-purpose flour is a versatile option that works well in most cake recipes. Measure your flour accurately, using the spoon and level method. Scoop flour into your measuring cup until overflowing, then level off the excess with a straight edge. Avoid scooping directly from the bag, as this can compact the flour and result in using too much, leading to a denser cake. For a slightly lighter texture, you can substitute a tablespoon or two of the all-purpose flour with cornstarch. However, all-purpose flour alone works perfectly well for this recipe.; 1/2 cup boiling water: Boiling water might seem like an unusual ingredient in a cake, but it plays a crucial role in blooming the cocoa powder and creating a fudgy texture. When hot water is added to cocoa powder, it intensifies the chocolate flavor and creates a smoother, more liquid batter. This also contributes to the cake’s moistness and fudgy consistency. Ensure the water is truly boiling when you add it to the batter for the best results.; Freshly whipped cream, for serving & Chopped toasted hazelnuts, for serving: These are optional but highly recommended serving suggestions that elevate the cake to another level. Freshly whipped cream provides a light and airy contrast to the rich chocolate cake, while toasted hazelnuts add a delightful crunch and nutty flavor that complements both the chocolate and olive oil. We’ll explore more serving suggestions in a later section.

Ingredients

Scale

3/4 cup unsweetened cocoa powder, natural or Dutch-process: The heart and soul of this cake, cocoa powder provides the intense chocolate flavor we all crave. You have a choice here: natural or Dutch-process cocoa powder. Natural cocoa powder is more acidic and has a brighter, fruitier chocolate flavor. It will react with baking soda to give your cake a slightly lighter color and a more pronounced rise. Dutch-process cocoa powder, on the other hand, is treated with an alkaline solution, which neutralizes its acidity. This results in a smoother, less bitter, and darker cocoa powder with a richer, more mellow chocolate flavor. For this recipe, either will work beautifully. If you prefer a more intense, slightly bitter chocolate flavor, opt for natural cocoa. If you prefer a smoother, more mellow chocolate experience, Dutch-process is your go-to. Regardless of your choice, ensure your cocoa powder is fresh for the best flavor. Stale cocoa powder can lose its potency and taste flat. For optimal results, sift your cocoa powder before using it to remove any lumps and ensure a smooth batter. This step is especially crucial for natural cocoa powder, which tends to clump more easily.

1 cup granulated sugar: Sugar isn’t just about sweetness; it’s also crucial for the cake’s texture and moisture. Granulated sugar, also known as white sugar, provides a clean sweetness that complements the rich chocolate and olive oil flavors. It also contributes to the cake’s tenderness by inhibiting gluten development in the flour. You can experiment with slightly reducing the sugar if you prefer a less sweet cake, but keep in mind that sugar also plays a structural role. If you reduce it too much, the cake might become slightly denser. For those seeking alternatives, you could try using caster sugar, which is finer than granulated sugar and dissolves more easily, resulting in an even smoother texture. However, granulated sugar is perfectly suitable for this recipe and readily available in most kitchens.

1/2 teaspoon kosher salt: Salt is the unsung hero in baking, and it’s especially important in chocolate desserts. It might seem counterintuitive to add salt to something sweet, but salt actually enhances the flavors of the other ingredients, particularly the chocolate. It balances the sweetness and brings out the depth of the cocoa. Kosher salt is preferred by many bakers because its larger crystals are easier to pinch and measure accurately. If you’re using table salt, which is finer, use slightly less, about 1/4 teaspoon, as it is more concentrated. Don’t skip the salt – it’s essential for a well-rounded and flavorful cake.

1/4 teaspoon baking powder & 1/4 teaspoon baking soda: These are the leavening agents that give the cake its rise and light texture. Baking powder is a complete leavening agent, containing both an acid and a base, which react when moistened and heated. Baking soda (sodium bicarbonate) is a base that requires an acid to activate. In this recipe, the natural cocoa powder (if used) and potentially other components in the batter provide the necessary acidity. Using both baking powder and baking soda creates a balanced leavening action, resulting in a cake that is both light and tender. Ensure both your baking powder and baking soda are fresh. Test their freshness by placing a small amount of baking powder in hot water – it should bubble vigorously. For baking soda, mix a small amount with vinegar – it should also fizz. Expired leavening agents will result in a flat, dense cake.

3/4 cup extra-virgin olive oil, plus more for coating the pan: The star ingredient that sets this cake apart! Extra-virgin olive oil is not just a healthy fat; it imparts a unique flavor and incredibly moist texture to the cake. Choose a good quality extra-virgin olive oil with a fruity, slightly grassy flavor profile. Avoid overly pungent or bitter olive oils, as these flavors might overpower the chocolate. A mild to medium-bodied olive oil will complement the chocolate beautifully. The olive oil contributes richness and moisture that butter simply can’t replicate. It also gives the cake a wonderfully tender crumb that stays moist for days. Don’t be shy with the olive oil – it’s what makes this cake truly special. Using olive oil also makes this cake dairy-free, which is a bonus for those with dietary restrictions. When coating the pan, ensure you generously coat all surfaces, including the parchment paper, to prevent sticking and ensure easy removal of the cake.

3 large eggs & 1 large egg yolk: Eggs provide structure, richness, and moisture to the cake. The addition of an extra egg yolk enhances the richness and tenderness, contributing to a more decadent texture. Use large eggs at room temperature for optimal emulsification and incorporation into the batter. Room temperature eggs blend more smoothly with the other ingredients, creating a more homogenous batter and a finer crumb. If you forget to take your eggs out of the refrigerator ahead of time, you can quickly warm them by placing them in a bowl of warm (not hot) water for about 5-10 minutes.

1 teaspoon vanilla extract: Vanilla extract enhances the overall flavor of the cake, adding a touch of warmth and complexity. Use pure vanilla extract for the best flavor. Imitation vanilla extract can have a slightly artificial taste. You can also experiment with other extracts, such as almond extract or orange extract, for a subtle flavor variation. However, vanilla is a classic pairing with chocolate and works exceptionally well in this recipe.

1/2 cup all-purpose flour: Flour provides structure to the cake, holding all the ingredients together. All-purpose flour is a versatile option that works well in most cake recipes. Measure your flour accurately, using the spoon and level method. Scoop flour into your measuring cup until overflowing, then level off the excess with a straight edge. Avoid scooping directly from the bag, as this can compact the flour and result in using too much, leading to a denser cake. For a slightly lighter texture, you can substitute a tablespoon or two of the all-purpose flour with cornstarch. However, all-purpose flour alone works perfectly well for this recipe.

1/2 cup boiling water: Boiling water might seem like an unusual ingredient in a cake, but it plays a crucial role in blooming the cocoa powder and creating a fudgy texture. When hot water is added to cocoa powder, it intensifies the chocolate flavor and creates a smoother, more liquid batter. This also contributes to the cake’s moistness and fudgy consistency. Ensure the water is truly boiling when you add it to the batter for the best results.

Freshly whipped cream, for serving & Chopped toasted hazelnuts, for serving: These are optional but highly recommended serving suggestions that elevate the cake to another level. Freshly whipped cream provides a light and airy contrast to the rich chocolate cake, while toasted hazelnuts add a delightful crunch and nutty flavor that complements both the chocolate and olive oil. We’ll explore more serving suggestions in a later section.

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Instructions

Preheat and Prepare: Begin by setting the stage for baking success. “Place a rack in the middle of the oven and preheat the oven to 325°F.” Positioning the rack in the middle ensures even heat distribution around the cake, preventing the bottom from burning or the top from browning too quickly. Preheating the oven to 325°F (160°C) is crucial. This lower temperature is ideal for olive oil cakes, as it allows them to bake gently and evenly, resulting in a moist and tender crumb. Using a lower temperature also helps prevent the edges from becoming too dry before the center is fully cooked.

Pan Preparation is Key: “Line the bottom of a 9-inch springform pan or an 8- or 9-inch (20 or 23 cm) round cake pan with parchment paper. Coat the paper and sides of the pan with olive oil. Set aside.” Proper pan preparation is essential for easy cake release. Lining the bottom of the pan with parchment paper creates a non-stick surface, preventing the cake from sticking to the bottom and ensuring clean removal. Using a springform pan is convenient because its removable sides make it easy to release the cake. However, a standard round cake pan works just as well. Greasing the parchment paper and the sides of the pan with olive oil (or even melted butter if you prefer) provides an extra layer of protection against sticking. Don’t be skimpy with the olive oil – ensure all surfaces are well coated. Setting the prepared pan aside ensures it’s ready when you need it, streamlining the baking process.

Dry Ingredients Unite: “In a large bowl, whisk the cocoa powder, sugar, salt, baking powder, and baking soda, breaking up any large clumps of cocoa powder, until combined.” This step involves combining all the dry ingredients. Using a large bowl provides ample space for mixing without spillage. Whisking is crucial here. It not only combines the ingredients but also aerates them slightly and, importantly, breaks up any clumps of cocoa powder. Cocoa powder, especially natural cocoa, tends to clump. Breaking up these clumps ensures a smooth batter and prevents pockets of concentrated cocoa in the finished cake. Whisk until the dry ingredients are evenly combined and the cocoa powder is smooth and lump-free.

Wet Ingredients Join the Party: “Add the olive oil, eggs, egg yolk, and vanilla. Whisk to combine.” Now it’s time to introduce the wet ingredients to the dry mixture. Add the olive oil, eggs, egg yolk, and vanilla extract to the bowl with the dry ingredients. Whisk these together until just combined. You don’t need to overmix at this stage; just ensure the wet ingredients are incorporated into the dry ingredients. Overmixing can develop gluten in the flour, leading to a tougher cake.

Flour Incorporation: Gentle Does It: “Add the flour and stir with a rubber spatula until the batter is almost smooth with just a few small lumps; do not overmix.” Adding the flour is a critical step where gentle handling is key. Switch from a whisk to a rubber spatula at this point. A spatula allows for gentler mixing, preventing overdevelopment of gluten. Stir the flour into the batter until it’s almost smooth, with just a few small lumps remaining. It’s okay if there are a few tiny lumps at this stage; they will likely disappear when you add the boiling water. The crucial instruction here is “do not overmix.” Overmixing the batter after adding flour can result in a tough, dense cake. Mix just until the flour is incorporated.

Boiling Water Magic: “Mix in the boiling water.” This is where the magic happens! Carefully pour the boiling water into the batter while stirring with the rubber spatula. The batter will become quite liquidy. Don’t be alarmed – this is normal. The boiling water thins the batter, blooms the cocoa powder, and contributes to the cake’s moist and fudgy texture. Mix until the boiling water is fully incorporated and the batter is smooth and homogenous.

Pan and Bake: “Pour the batter into the prepared pan. Bake until the edges of the cake have begun to pull away from the sides of the pan and a tester inserted into the middle comes out clean with just a few crumbs, 25 to 35 minutes.” Pour the liquid batter into your prepared cake pan, spreading it evenly. Place the pan in the preheated oven and bake for 25 to 35 minutes. The baking time can vary slightly depending on your oven and the size of your pan. The cake is done when the edges begin to pull away slightly from the sides of the pan, indicating that it’s setting. To check for doneness, insert a cake tester (or a toothpick) into the center of the cake. It should come out clean with just a few moist crumbs attached. Avoid overbaking, as this can dry out the cake.

Cooling and Release: “Transfer the cake in its pan to a cooling rack and let cool for 10 minutes before removing it from the pan. Run a knife around the cake to loosen it. If using a springform pan, unclasp the sides. Otherwise, flip the cake onto a plate, peel away the parchment, and flip it back onto the rack or serving plate.” Once baked, remove the cake from the oven and transfer the pan to a cooling rack. Allow the cake to cool in the pan for 10 minutes. This allows the cake to set slightly and makes it easier to handle. After 10 minutes, run a thin knife or offset spatula around the edges of the pan to loosen the cake from the sides. If using a springform pan, simply unclasp the sides to release the cake. If using a regular cake pan, carefully invert the cake onto a plate or serving platter. Peel off the parchment paper. If desired, flip the cake back onto a serving plate or cooling rack for further cooling. Cooling the cake completely on a rack prevents the bottom from becoming soggy.

Serve and Enjoy: “Serve slices warm or at room temperature, topped with whipped cream and hazelnuts.” This Chocolate Olive Oil Cake is delicious served both warm and at room temperature. For an extra touch of indulgence, top each slice with freshly whipped cream and chopped toasted hazelnuts. The warmth of a slightly warm slice is especially comforting, while the flavors deepen as the cake cools to room temperature.

Nutrition

Serving Size: One Normal Portion
Calories: 300-350
Sugar: 25-30g
Sodium: 150-200mg
Fat: 18-22g
Saturated Fat: 3-4g
Carbohydrates: 35-40g
Fiber: 2-3g
Protein: 4-5g
Cholesterol: 70-80mg