Mint Chocolate Olive Oil Cake
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This mint chocolate olive oil cake is my go to when I want something decadent without spending hours in the kitchen. The beauty of using olive oil instead of butter is that it keeps the cake incredibly moist while adding those wonderful heart healthy monounsaturated fats. Fresh mint brings a bright, sophisticated flavor that cuts through the richness of the chocolate perfectly. What I love most is how quickly it comes together, ready to bake in just fifteen minutes. It's a simple recipe that feels fancy enough for guests but easy enough for a weeknight treat.
Ella x
Ingredients
- 300 gall-purpose flour
- 200 ggranulated sugar
- 100 gunsweetened cocoa powder
- 200 mlolive oil
- 4large eggs
- 20 gfresh mint leaves(chopped)
- 10 gbaking powder
- 5 gsalt
- 150 gunsalted dark chocolate chips(broken)
- 50 gunsalted butter
Detail level
Instructions
- 1
Preheat your oven to 180°C (350ºfF). Grease two 20cm (8in) round cake pans and line the bottoms with parchment paper.
- 2
In a medium bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt.
Tip: Make sure to sift the dry ingredients to ensure they are well combined.
- 3
In a large bowl, whisk together the olive oil, eggs, and chopped mint leaves.
Tip: Don't overmix the batter, as this can lead to a dense cake.
- 4
Gradually pour the dry ingredients into the wet ingredients and mix until just combined.
Tip: Be careful not to overmix.
- 5
Melt the dark chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
Tip: Stir the chocolate until smooth and glossy.
- 6
Fold the melted chocolate into the cake batter until well combined.
Tip: This is the fun part! The chocolate and mint will meld together beautifully.
- 7
Divide the batter evenly between the prepared pans and smooth the tops.
Tip: Make sure the batter is evenly distributed to ensure both cakes bake evenly.
- 8
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Tip: Don't open the oven door during the first 20 minutes, as this can cause the cakes to sink.
- 9
Remove the cakes from the oven and let them cool in the pans for 5 minutes.
Tip: Then, transfer the cakes to a wire rack to cool completely.
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