Ruby Chocolate Olive Oil Cake
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
This ruby chocolate olive oil cake has become my go to dessert whenever I want something impressive without the fuss. The beauty of using quality olive oil is that it keeps the cake incredibly moist while adding a subtle richness that butter alone can't quite achieve. Plus, olive oil is full of heart healthy antioxidants, so you can almost convince yourself this indulgence is good for you. What I love most is how quick it comes together in just an hour from start to finish, and you probably have most ingredients in your pantry already. The striking ruby chocolate gives it that stunning jewel tone color that always gets compliments, but don't let the fancy name fool you because the method is refreshingly simple and reliable every single time.
Ella x
Ingredients
- 250 gruby chocolate
- 200 mlolive oil
- 350 gall-purpose flour
- 250 ggranulated sugar
- 150 gunsalted butter
- 4large eggs
- 100 gruby cocoa powder
- 25 gbaking powder
- 10 gsalt
- 150 mlunsweetened almond milk
- 10 gflaky sea salt
Detail level
Instructions
- 1
Preheat the oven to 180°C (350ºfF). Grease a 20cm round cake pan and line the bottom with parchment paper.
- 2
In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
- 3
In a large bowl, whisk together the olive oil, eggs, and ruby cocoa powder.
Tip: Whisk until smooth and well combined.
- 4
Add the dry ingredients to the wet ingredients and whisk until just combined.
Tip: Avoid overmixing.
- 5
Add the flaky sea salt and whisk until well combined.
- 6
Pour in the unsweetened almond milk and whisk until the batter is smooth.
Tip: Make sure to break up any lumps.
- 7
Melt the ruby chocolate in a double boiler or in the microwave in 10-second increments, stirring between each interval.
Tip: Let cool slightly before adding to the batter.
- 8
Pour the batter into the prepared cake pan and smooth the top.
- 9
Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
Tip: Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- 10
Once the cake is cool, dust with flaky sea salt and serve.
Tip: Enjoy!
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