Dark Chocolate Olive Oil Cake
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
This dark chocolate olive oil cake is my go to when I want something decadent but don't want to spend all day in the kitchen. The beauty of using olive oil instead of butter is that it keeps the cake incredibly moist while adding a subtle richness, plus olive oil is packed with heart healthy antioxidants. With just 45 minutes from start to finish, you can have a stunning dessert on the table without any fuss. The combination of dark chocolate chips and toasted hazelnuts makes every bite feel luxurious, but honestly, the ingredient list is surprisingly simple and probably already in your pantry.
Ella x
Ingredients
- 250all-purpose flour
- 150granulated sugar
- 100unsweetened cocoa powder
- 180 mlolive oil
- 2large eggs
- 1 mlvanilla extract
- 10 gsalt
- 200 gdark chocolate chips
- 100hazelnuts
- 50 galmond flour
- 10 gbaking powder
- 5 gbaking soda
- 80 gunsalted butter, melted
Detail level
Instructions
- 1
Preheat the oven to 160°C (325°F). Grease a 23cm round cake pan and line the base with parchment paper.
Tip: Use a dark-tinted pan to bring out the flavors of the dark chocolate.
- 2
In a medium bowl, whisk together the flour, sugar, cocoa powder, baking powder, and baking soda.
Tip: Make sure to sift the dry ingredients to ensure even distribution.
- 3
In a large bowl, whisk together the olive oil, eggs, and vanilla extract.
Tip: Use room temperature eggs for a lighter texture.
- 4
Add the dry ingredients to the wet ingredients and mix until just combined.
Tip: Be careful not to overmix the batter.
- 5
Melt the dark chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
Tip: Stir in the melted chocolate until smooth.
- 6
Fold the melted chocolate into the cake batter until well combined.
Tip: Add the hazelnuts and almond flour for extra texture and flavor.
- 7
Pour the batter into the prepared cake pan and smooth the top.
Tip: Use a spatula to create a smooth, even surface.
- 8
Bake for 25 minutes or until a toothpick inserted into the center comes out clean.
Tip: Let the cake cool in the pan for 5 minutes before transferring it to a wire rack.
- 9
While the cake is baking, prepare the streusel topping by mixing together the hazelnuts, almond flour, and a pinch of salt in a small bowl.
Tip: Use a pastry blender or your fingers to mix the ingredients until crumbly.
- 10
Remove the cake from the oven and sprinkle the streusel topping evenly over the top.
Tip: Use a spatula to spread the streusel in an even layer.
- 11
Return the cake to the oven and bake for an additional 5-7 minutes or until the streusel is golden brown.
Tip: Keep an eye on the cake as it can burn quickly.
- 12
Let the cake cool completely on a wire rack before slicing and serving.
Tip: Store any leftovers in an airtight container at room temperature for up to 3 days.
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