Milk Chocolate Olive Oil Cake
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
This is my favorite cake to make when I want something decadent but don't have hours to spend in the kitchen. The beauty of using olive oil is that it keeps the cake incredibly moist while adding those wonderful heart healthy fats, and the whole thing comes together in under an hour from start to finish. Milk chocolate and hazelnuts create this elegant flavor combination that feels fancy enough for guests, yet the recipe is refreshingly straightforward. Best of all, you probably have most of these ingredients on hand already, making this an economical choice for a truly impressive dessert.
Ella x
Ingredients
- 250olive oil
- 300 mlmilk
- 400 gsugar
- 200 gmilk chocolate chips
- 4eggs
- 250 gplain flour
- 20 gbaking powder
- 10 gsalt
- 100 gunsalted butter
- 10 mlvanilla extract
- 50 gcocoa powder
- 100 gchopped hazelnuts
Detail level
Instructions
- 1
Preheat your oven to 180°C. Grease two 20cm round cake pans and line the bottoms with parchment paper.
- 2
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- 3
In a large mixing bowl, use an electric mixer to cream together butter and sugar until light and fluffy.
- 4
Beat in eggs one at a time, followed by vanilla extract.
- 5
Melt chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.
- 6
Add the flour mixture to the butter mixture and mix until just combined.
- 7
Pour in melted chocolate and mix until well combined.
- 8
Divide the batter evenly between the prepared pans and smooth the tops.
- 9
Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- 10
Remove from the oven and let cool in the pans for 5 minutes before transferring to a wire rack to cool completely.
- 11
Once cooled, spread a layer of olive oil over the top of each cake and sprinkle with chopped hazelnuts.
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