A chocolaty twist on your favourite olive oil cake, this chocolate olive oil cake is rich, tender and super simple to make. A simple dusting of icing sugar makes it a great everyday cake for when you need that chocolate fix. Or, top with a fluffy icing or chocolate ganache to dress it up for any occasion. Make sure to bloom the cocoa powder (that’s the secret to the intense chocolate flavour!), and while the the addition of espresso powder is optional, we highly recommended it.
Related: Lemon Greek Yogurt Olive Oil Cake
ingredients
directions
Preheat oven to 350ºF. Line a 9-inch round cake pan with parchment paper, grease with olive oil and dust with cocoa powder. Set aside.
Bloom the cocoa powder by whisk together the cocoa powder, espresso powder and boiling water in a bowl. Whisk to break up any lumps and set aside.
In another bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
In a large bowl, use a hand mixer on medium-high speed to whisk together the sugar and eggs until pale yellow in colour, about 2 minutes. Add the sour cream and continue to mix. Turn the mixer to medium-low, stream in the olive oil and chocolate mixture. Add the dry ingredients to the wet and give it a mix until just combined. Scrape down the bowl and incorporate any remaining flour with a spatula.
Transfer the batter to the prepared cake pan and bake in the oven for 50-60 minutes. The cake should bounce back when touched and a toothpick inserted into the centre should come out clean. Let cool for 15 minutes then transfer for a wire rack to cool completely.
Dust with icing sugar to serve.
