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Chocolate Olive Oil Cake


  • Author: Wholesome Patisserie
  • Prep Time: 20min
  • Cook Time: 50min
  • Total Time: 1 hour 10 minutes
  • Yield: Serves 6-8 1x

Description

Rich in chocolate with a tender crumb thanks to the glorious extra virgin olive oil. Created in one bowl, this chocolate cake is a simple cake recipe you can rely on. Frost it with a quick chocolate icing and an extra sprinkle of grated chocolate on top! 


Ingredients

Scale
  • Cake
  • 1 1/2 cups (225g) gluten free plain all purpose flour, or regular plain all purpose flour 
  • 1/2 cup (50g) dutch process cocoa powder or natural unsweetened cocoa powder
  • 1 cup (220g) raw or white caster sugar
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 2 large eggs, lightly whisked at room temperature (each weighing approx. 60g in shell)
  • 1/2 cup (120ml) dairy free milk of choice, I use almond milk or you may use regular milk
  • 3/4 cup (140g) extra virgin olive oil
  • 1 tsp vanilla bean extract 
  • Chocolate Icing
  • 3/4 cup icing/confectioners sugar 
  • 3 Tbsp (20g) dutch process cocoa powder or natural unsweetened cocoa powder
  • 3 Tbsp milk of choice, I use almond milk

Instructions

  1. Preheat oven to 180ºC (356ºF). Line a round 9-inch baking pan with parchment paper, set aside. NOTE: Alternatively, if you have a non-stick pan, liberally grease it with melted butter and dust it with a light layer of flour. This will leave your finished cake with smooth sides. 
  2. In a large mixing bowl, add flour, cocoa, sugar, baking powder and baking soda. Whisk until well combined. 
  3. Add whisked egg, milk, oil and vanilla. Using a spatula, fold until combined with no lumps of flour remaining, ensuring not to over-mix, the batter will be thick. It will also look a little curdled in texture and that’s ok, you’re doing  it correctly 🙂
  4. Pour batter into prepared baking pan. Smoothing out the top. 
  5. Transfer to oven and bake for 45-50 minutes or until set on top and a tooth pick inserted into the middle comes out clean. 
  6. Remove from oven and allow cake to cool in pan for 5 minutes.
  7. Transfer to a wire rack to cool completely. 
  8. Chocolate Icing
  9. In a mixing bowl, combine all icing ingredients and whisk until completely smooth and thick. 
  10. Pour over cooled cake and gently spread out, it will drizzle down the sides a little or to avoid that, don’t use all of the icing. Set aside to allow the icing to set. 
  11. Once icing has set, sprinkle over grated chocolate. 
  12. Serve and enjoy! 
  13. Store cake in an airtight container, in the pantry or refrigerated, for 4-5 days.