Chilli Chocolate Olive Oil Cake
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
This is my favorite cake to bake when I want something decadent but not too fussy. The combination of rich chocolate and fiery chilli might sound unusual, but trust me, that little kick of heat makes the chocolate taste even more luxurious. What I love most is that it comes together in just 55 minutes total, and the olive oil keeps everything wonderfully moist without needing butter. Olive oil is packed with heart healthy monounsaturated fats too, so you can feel a bit better about that second slice. The walnuts add a lovely crunch, and the whole thing is simple enough for a weeknight but impressive enough for guests.
Ella x
Ingredients
- 250 gall-purpose flour(null)
- 150 ggranulated sugar(null)
- 50 gunsweetened cocoa powder(null)
- 5 gbaking powder(null)
- 5 gsalt(null)
- 100 mlolive oil(null)
- 2 nulllarge eggs(null)
- 50 gplain yoghurt(null)
- 1 nullvanilla extract(null)
- 100 gdark chocolate chips(null)
- 20 gdiced chilli(null)
- 20 gchopped walnuts(null)
Detail level
Instructions
- 1
Preheat your oven to 180°C (350°F). Grease a 20cm (8 inch) round cake pan and line the bottom with parchment paper.
Tip: Optional: Dust the pan with a pinch of flour to prevent sticking.
- 2
In a medium bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt.
Tip: Use a whisk or spatula to remove any lumps.
- 3
In a large bowl, whisk together the olive oil, eggs, yoghurt, and vanilla extract until well combined.
Tip: Scrape down the sides of the bowl to ensure everything is incorporated.
- 4
Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
Tip: The batter should still be slightly lumpy.
- 5
Stir in the dark chocolate chips, diced chilli, and chopped walnuts.
Tip: Take care not to break up the chocolate chips or chilli pieces.
- 6
Pour the batter into the prepared cake pan and smooth the top.
Tip: Use a spatula or knife to create a decorative edge.
- 7
Bake for 35 minutes or until a toothpick inserted into the centre of the cake comes out clean.
Tip: Avoid overbaking, as this can result in a dry cake.
- 8
Remove the cake from the oven and let it cool in the pan for 5 minutes.
Tip: This will help the cake set and make it easier to remove from the pan.
- 9
Transfer the cake to a wire rack to cool completely.
Tip: Slice and serve once the cake has cooled and set.
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