Chocolate Olive Oil Cake

Kitty FloridoNovember 14, 2012

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

I got the idea from this recipe after watching a Nigella show. She’s always so colorful when she’s cooking that invites me to make every single one of her recipes… But there are more Nigella recipes than I have time! So, I picked another chocolate one (the first one was the Triple Threat Chocolate Cookies) and the cake did not disappoint. In fact, it didn’t last a week!

For serving this Chocolate Olive Oil Cake, I’d recommend a scoop of Vanilla Ice Cream. The cake is light and fluffy, not too sweet or too chocolatey.

This 2021, I tweaked the recipe even more and shot new pictures. Below you’ll find the tweaked recipe, with double the cocoa powder, and with the addition of coffee, you’ll have a quick cake where you won’t need to take the electric mixer out.

Kitty

Chocolate Olive Oil Cake

Adapted from Nigella Lawson
Yields 8 servings

Ingredients:
½ cup unsweetened cocoa, sifted
⅔ cup boiling strong coffee
2 teaspoons vanilla extract
⅔ cup olive oil
1 cup of sugar
3 eggs
1 cup all-purpose flour
½ teaspoon baking soda
1 pinch of salt

Directions:

Preheat your oven to 325ºF. Line the base of a springform pan with parchment paper, then grease and flour.
Prepare a strong coffee, enough to make ⅔ cups, and dissolve the cocoa powder until you have a smooth and runny paste. Mix in the vanilla extract and set aside.
In a medium-size bowl, add the sugar, olive oil, and eggs and whisk until you have a pale yellow thick cream.
Add the coffee and cocoa, mixing until combined add the all-purpose flour with the baking soda and salt, whisking until combined.
Pour the batter into the prepared pan, bake for 40-45 minutes, or until a cake tester should come up mainly clean but with a few sticky chocolate crumbs.
Let it cool for 10 minutes on a wire rack still in its pan, loosen the sides of the cake with a small spatula and remove the ring of the springform pan.
Let it cool completely, or serve warm with ice cream. You can also decorate the cake with orange slices and confectioners sugar sprinkled on top.

Have you made this recipe?

Please let us know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!

Want more?

You can subscribe to our newsletter and we’ll send you the monthly recipes! You can also keep up to date on Facebook, Twitter, Instagram, Pinterest or Tumblr.