Dark chocolate olive oil cake is easy, healthier, rich and indulgent. A copy of Olive Oil was provided to me by the cookbook authors for purposes of an honest review. Affiliate links have been used in this post to link to items I am discussing.
Trust me to go with the chocolate cake. I receive a cookbook all about the joys of cooking with olive oil, and I head straight for the chocolate.
I’m predictable like that.
But let me tell you a bit about the book first, which has a lot more going on for it than just chocolate (although we shouldn’t discount the genius of including chocolate recipes in cookbooks about olive oil). Cooking Techniques and Recipes with Olive Oil was written by a friend of mine, Laura Bashar from Family Spice, and Mary Platis from California Greek Girl. Together they make up Two Extra Virgins (head to their site to purchase your own hard copy). These ladies are serious about olive oil–so serious they skipped all the BS and self-published their gorgeous book (and it is gorgeous–this is a true hardback cookbook filled with beautiful color photos)! The book covers everything from poaching in olive oil (something I still need to try) to braising, steaming and baking (among more typical methods like roasting). It also includes dressings and marinades–and even has a cocktail made with olive oil! And when I say olive oil, I am of course only talking about extra virgin olive oil. Some recipes I have bookmarked include Whole Wheat Scones with Blueberries and Lavender; Chicken Kebobs with Cucumber-Mint Barley; Lamb Shanks with Rosemary, Garlic, and Gigante Beans; and Olive Oil and Vanilla Ice Cream (confession: I adore olive oil ice creams). If you are a fan of the olive juice, this is a book for you.
Now about the cake. Paradoxically, I almost did not make this cake. Why? Because in the cookbook they make it topped with strawberries, which is sinfully gorgeous. And I hate fruit with chocolate. But every time I thought about making the cake, it kind of killed me to not have the gorgeous hillocks and valleys created by placing strawberry halves across the top of the cake. Finally in a fit of cake obsessed desperation I decided I was being silly, and we whipped this cake up for Alex’s friend, who was coming to spend the night. I told myself oil based cakes are extra easy (absolutely true–no creaming of butter required and often can be mixed by hand) and that it would be fun to have cake for Alex’s friend (whom I knew to have a sweet tooth) and to just make the darn thing already.
I am so glad I did.
Yes the strawberry halves are breath-taking, but this cake is delicious and perfectly attractive on its own also (in a rustic way–which is my favorite anyway). I invited the girls to share a slice of pre-dinner cake with me (it was so I could take pictures! Honest!), and much giggling ensued as 3 girls plus myself shared a single piece of cake before dinner. We also had it after dinner, and I was told by Alex’s friend’s mom that her daughter was super impressed by the chocolate cake we had made. And seriously if you can make muffins you can make this cake. And have super impressed guests! And have the pleasure of eating the cake yourself! It’s a win-win-win!
If you are curious, the authors suggest a fruity or neutral olive oil. For myself, Zoe Extra Virgin Olive Oil is always my choice for baking, ever since my sister brought me home some from Spain. I now buy it at Jungle Jim’s, but I have seen it at most Mediterranean import stores and if you follow the link, Amazon has it as well.
- 1 cup AP flour
- 1/2 cup unsweetened Dutched dark cocoa powder,
- 2 t baking powder
- 1/8 t salt
- 3/4 cup sugar
- 3/4 cup nonfat plain Greek yogurt
- 3 large eggs
- 1 t vanilla extract
- 1/2 cup extra virgin olive oil
- 3/4 cup dark chocolate chips, I used mini chips because they sink less
Preheat oven to 350ºF. Grease a 9-inch round baking pan, and line the bottom with a cut-out round of parchment paper.
In a medium bowl whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
In a large bowl, mix the sugar, yogurt, eggs, vanilla, and olive oil together until combined.
In batches, mix the flour mixture into the yogurt mixture and gently stir until combined. Fold in the chocolate chips, and then pour the cake batter into the prepared pan.
Bake for 40 to 45 minutes or until a toothpick inserted into the center comes out clean.
Cool the cake in the pan for 15 minutes in a rack; then gently run a knife along the side of the cake. Carefully invert the cake onto a plate and then invert again onto a cooling rack to cool completely.
Serve alone, dusted with powdered sugar, or add a scoop of vanilla ice cream.