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Dark Chocolate Cake made with Extra Virgin Olive Oil

Dark Chocolate Olive Oil Cake

Closely adapted from Mary Platis and Laura Bashar
Course Dessert
Cuisine Cakes
Author TheSpicedLife


  • 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


  1. Preheat oven to 350ºF. Grease a 9-inch round baking pan, and line the bottom with a cut-out round of parchment paper.
  2. In a medium bowl whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
  3. In a large bowl, mix the sugar, yogurt, eggs, vanilla, and olive oil together until combined.
  4. 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.
  5. Bake for 40 to 45 minutes or until a toothpick inserted into the center comes out clean.
  6. 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.
  7. Serve alone, dusted with powdered sugar, or add a scoop of vanilla ice cream.