Few things can satisfy your sweet-tooth more than a quick, easy and extremely delicious chocolate cake. And for this, this Dark Chocolate Olive Oil Cake hits the mark with a bulls-eye. Made with olive oil instead of butter, its yields a deep dark chocolate taste, intensified by the richness of olive oil. It tastes very chocolatey, yet has an airy and light texture that makes it suited for any occasion, any toppings and any season.
There are a few classic cake recipes that a French baker should have up their sleeve, and a quick and easy chocolate cake is indubitably one of them. And if you’ve been following this blog for a some time now, you know that I have already shared a few of my favorite chocolate cake recipes here, including Julia Child’s Queen of Sheba ChocolateCake.
So, what sets this chocolate cake apart from the others?
The extra virgin olive oil, of course.
Using olive oil in this chocolate cake is great on so many levels. First, it makes the recipe quick and nifty. You don’t need to worry about melting butter and bringing it back to room temperature after – which saves you at least 15-20 minutes.
The virgin olive oil creates a slightly lighter and airier texture than butter would – which I think makes this cake perfectly suited for warmer days.
And lastly, because olive oil is a liquid at room temperature, it lends its moisture to the cake over time. This means this chocolate cake lasts a few more days than other cake made with butter.
What kind of olive oil should I use?
The quality of the olive oil you use will obviously make a big difference. Ahigh-qualityextra virgin olive oil guarantees a cake that will be rich and flavorful.
If possible, choose an olive oil which has amild fruity profile, which will balance out nicely against the bitterness of the dark chocolate. Avoid using an oil with a strong and/or peppery profile, which will be too overwhelming.
If you would like to know more about how to choose a good bottle of olive oil, I recommendthis article.
Can you taste the olive oil?
If you’ve never made a cake with olive oil before, do not fret – yes, you can taste the olive oil, but it is very subtle.
Overall, it truly is the flavor of dark chocolate that stands out. The light fruity notes of the olive oil add complexity and richness, without removing anything from the satisfying taste of a rich chocolate cake we usually yearn for.
I also love that the use of olive oil also keeps this cake moister for a longer time, than if it was made with butter. You can easily keep it for up to5-6 days(well wrapped) and it won’t be dry.
Adding chopped chocolate in the batter at the end also provides an extra oomph of chocolate taste and an added richness.
How to serve thisDark Chocolate Olive Oil Cake
Because it is quite light and airy, this chocolate cake is versatile and can be served on its own or with any toppings you might like.
On its own, it makes a great snack that you can pack if you’re out for the day and enjoy with your hands.
As a dessert, I love to serve it with a dusting of icing sugar and with strawberries or raspberries, which pair really well with the taste of dark chocolate. You can also top it with crème fraiche, crème anglaise, whipped cream or even chocolate sauce.
How to store thisDark Chocolate Olive Oil Cake
- Chill it.After making (and enjoying) this cake – if you have any leftovers – you can cover it with plastic film and store it in the fridge for up to 5-6 days.
- Don’t freeze it.I don’t recommend freezing this cake. The texture is delicate, and the cake will likely get soggy/mushy when thawing.
My baking tips
- Use high quality chocolate.With just a few ingredients in this recipe, the flavor and texture of this cake relies a lot on the quality of your ingredients, and especially of the chocolate. I recommend splurging a bit for this recipe and buying top-quality 70% cocoa dark chocolate.
- Melt the chocolate and oil on very low heat. Oil is prone to develop a “fried” taste if it reaches a high temperature, which isn’t pleasant here.After melting the chocolate with the oil together, allow it to cool at least 10-15 minutes before mixing it into the egg and sugar mixture. It should come to a barely warm temperature, so it incorporates perfectly with the eggs. If too warm, it will “cook” the eggs and form little hard chunks. If too cold, the chocolate could seize up.
- A key to the success of this cake is tonot over-mix your batteronce you’ve added the flour or you will get a gummy texture with holes. Simply stop whisking when the flour is just incorporated. You can then use a spatula to scrape the sides of the bowl and ensure no unevenly mixed areas remain.
I hope you’ll love thisDark Chocolate Olive Oil Cake as much as I do! If you have any questions, please leave a comment.
More French cake recipes you may like:
- Lemon Olive Oil Cake
- French Chestnut Cream Cake (Gâteau Ardechois)
- French Walnut Coffee Cake (Gâteau Grenoblois)
- Classic French Apple Cake
- Lemon Yogurt Poppy seed Cake
- Classic French Chocolate Moelleux Cake
- Classic French Pear Cake
Dark Chocolate Olive Oil Cake
Print Recipe
Serves: 8-10 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 4.8/5
( 5 voted )
Ingredients
7 oz (200g) dark chocolate (70% cocoa)
¾ cup olive oil (150ml) extra virgin olive oil
3 large eggs, at room temperature
1 tbsp (15ml) vanilla extract
2/3 cup (132g) sugar
1/2 cup (120ml) milk (2% or whole)
1 ½ (185g) cups all-purpose flour
1 teaspoon baking soda
½ tsp salt
Instructions
Pre-heat your oven to 350°F (180°C) with a rack in the middle. Grease an 8” or 9” circular pan with butter and dust with flour (or unsweetened cocoa powder). Set aside.
Step 1 - In a small sauce pan, over low heat, melt 150g of the dark chocolate with the extra virgin olive oil. Stir until smooth. Once melted, set aside to cool for 10-15 minutes.
Step 2 - In a large mixing bowl, combine the eggs, vanilla extract and sugar and whisk until foamy. Stir in the chocolate and extra virgin olive oil, and then the milk. The mixture should look smooth and glossy,
Step 3 - Sift together the all-purpose flour, baking soda and salt. Combine the dry with the wet ingredients, until just incorporated. Do not overmix.
Pour the batter into the previously greased cake pan and bake for 40-45 minutes, until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes before transferring onto a cooling rack.
Did You Make This Recipe?
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Audrey
Bonjour ! I'm Audrey Le Goff, a French cookery writer, photographer, creator of the blog Pardon your French, and cookbook author of Rustic French Cooking Made Easy.
