Chocolate Olive Oil Cake
Published Nov. 23, 2021
- Total Time
- 50 minutes, plus cooling
- Rating
- Comments
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Ingredients
- ¾cup/177 milliliters extra-virgin olive oil, plus more for greasing the pan
- ½cup/118 milliliters Earl Grey tea, or use coffee, dry red wine, orange juice or water
- ½cup/50 grams Dutch-processed cocoa powder
- ½teaspoon ground cinnamon
- ¼teaspoon fine sea salt
- 1cup/200 grams granulated sugar
- 3large eggs, at room temperature
- 2teaspoons vanilla extract
- 1cup plus 2 tablespoons/135 grams all-purpose flour
- ½teaspoon baking soda
Nutritional analysis per serving (8 servings)
438 calories; 23 grams fat; 4 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 3 grams polyunsaturated fat; 54 grams carbohydrates; 3 grams dietary fiber; 25 grams sugars; 7 grams protein; 181 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 325 degrees. Grease a 9-inch round pan and line the bottom with parchment paper.
- Step 2
In a medium saucepan over high heat, bring tea or other liquid to a simmer, then turn off heat. Whisk in cocoa, cinnamon and salt until smooth, then set aside to cool.
- Step 3
In the bowl of an electric mixer fitted with the paddle attachment, combine sugar, olive oil, eggs and vanilla. Beat for about 3 minutes. Reduce speed and pour in cocoa mixture, scraping down the sides of the bowl. Gradually beat in flour and baking soda until just incorporated.
- Step 4
Scrape batter into prepared pan and bake until the sides are set but it’s still slightly damp in the center, 35 to 45 minutes. A cake tester should come up clean but with a few sticky chocolate crumbs clinging to it. Transfer cake pan to a wire rack and let cake cool completely in pan.
Private Notes
Comments
I made this with 1 1/2 cups almond flour. Cooked for 45 mins, checked it and it was like soup. Put it back in for another 25 mins and it was perfect. Everyone loved it and there wasn't a crumb left after Thanksgiving dinner. I used 1/4 c red wine and 1/4 c orange juice for the liquid.
I made this yesterday - last day of Hanukkah - and followed recipe to the letter, using good quality ingredients. I cut a slice before going to bed and thought, well, it’s good but not “great”. I wrapped it with Saran and left it til this morning. Had another slice with my tea and OMG!! It took overnight for the flavors to develop! And they were present in all their complexity: EVOO, cocoa, cinnamon and Earl Grey! Let it age overnight. Superb!
I looked up the guidelines for substituting regular cocoa powder (more acidic) baking soda for the Dutch powder (less acidic) - it says "knock back the acidity of by adding 1/8 teaspoon of baking soda for every 3 tablespoons of regular cocoa powder used."
This is a lovely cake. Just received as a Mother's Day bake from daughter. She used Earl Grey, with along with hint of cinnamon gives a nice depth. It was quite chocolatey, moist and not overly sweet.
Would applesauce be an ok sub for eggs? Would love to make this vegan.
I was craving something sweet but had no butter in the house, so I made this cake and it is delicious! I used Earl Grey and regular Hershey's cocoa powder, as well as vanilla paste rather than extract. It came out extremely light and moist, and not too sweet. My palate isn't really catching the Earl Grey, but I'm curious to see how it tastes tomorrow, since someone had mentioned the flavors meld well after resting.