5 Ingredient Dark Chocolate Olive Oil Cake Recipe

Introduction

This 5 Ingredient Dark Chocolate Olive Oil Cake is a rich, moist, and surprisingly simple dessert that chocolate lovers will adore. Made with minimal ingredients, it combines the intense flavor of dark chocolate with the fruity notes of olive oil for a delightfully tender crumb.

Ingredients

• 6 oz (170 g) dark chocolate (at least 70% cocoa)
• 1/2 cup (120 ml) extra virgin olive oil
• 3/4 cup (150 g) granulated sugar
• 1 cup (125 g) all-purpose flour
• 3 large eggs (room temperature)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease an 8-inch baking pan with olive oil or line it with parchment paper for easy removal.
2. Step 2: Chop the dark chocolate into small pieces and melt it gently using a double boiler or microwave in 20-second bursts, stirring between each until smooth. Set aside to cool slightly.
3. Step 3: In a mixing bowl, whisk the eggs and sugar vigorously until the mixture is pale and slightly frothy.
4. Step 4: Slowly pour the olive oil into the egg mixture while whisking constantly. Add the melted chocolate and mix until fully combined and smooth.
5. Step 5: Sift the flour over the wet ingredients and fold gently with a spatula until just combined. Avoid overmixing to keep the cake tender.
6. Step 6: Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes, until the cake has a slight wobble in the center and a toothpick inserted comes out with moist crumbs.
7. Step 7: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Optionally, dust with powdered sugar or top with fresh berries before serving.

Tips & Variations

• Use high-quality dark chocolate for the best flavor and richness.
• Room temperature eggs help create a lighter, more aerated batter.
• For a nutty twist, sprinkle chopped toasted almonds or hazelnuts on top before baking.
• Try adding a teaspoon of espresso powder to intensify the chocolate flavor.
• Serve warm with a dollop of whipped cream or vanilla ice cream for extra indulgence.

Storage

Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, keep it refrigerated for up to a week, allowing it to come to room temperature before serving. Reheat gently in the microwave for a few seconds if preferred warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of oil instead of olive oil?

Yes, but extra virgin olive oil adds a unique fruity note that complements the dark chocolate. If substituting, use a mild-flavored oil like grapeseed or avocado oil for best results.

Is it necessary to melt the chocolate before adding it?

Yes, melting the chocolate results in a smooth batter and even chocolate distribution throughout the cake. Adding solid chocolate chunks would change the texture and baking time.

5 Ingredient Dark Chocolate Olive Oil Cake Recipe

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★★★★★

4.7 from 135 reviews

• Author: Naomi
• Total Time: 45 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

A rich and moist 5-ingredient dark chocolate olive oil cake that’s simple to make and perfect for chocolate lovers. This cake combines high-quality dark chocolate with extra virgin olive oil for a unique, tender texture and deep flavor, requiring minimal ingredients and effort.

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Ingredients

Scale 1x2x3x

Ingredients

• 6 oz (170 g) dark chocolate (at least 70% cocoa)
• 1/2 cup (120 ml) extra virgin olive oil
• 3/4 cup (150 g) granulated sugar
• 1 cup (125 g) all-purpose flour
• 3 large eggs (room temperature)

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Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease an 8-inch baking pan with olive oil or line it with parchment paper to ensure the cake doesn’t stick.
2. Melt Chocolate: Chop the dark chocolate into small pieces. Melt gently using a double boiler, or microwave in 20-second intervals, stirring after each to avoid burning. Set aside to cool slightly.
3. Whisk Eggs and Sugar: In a mixing bowl, whisk the eggs and granulated sugar vigorously until the mixture becomes pale and slightly frothy, incorporating air for a light texture.
4. Add Olive Oil and Chocolate: While continuing to whisk, slowly pour in the olive oil. Then add the melted chocolate and mix until the batter is smooth and well combined.
5. Incorporate Flour: Sift the all-purpose flour into the wet mixture. Gently fold with a spatula just until combined, being careful not to overmix to maintain cake tenderness.
6. Bake the Cake: Pour the batter into the prepared pan and smooth the surface. Bake for 25 to 30 minutes until the cake has a slight wobble in the center and a toothpick inserted comes out with moist crumbs.
7. Cool and Serve: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Optionally, dust with powdered sugar or top with fresh berries before serving.

Notes

• Use high-quality dark chocolate with at least 70% cocoa for the best flavor.
• Make sure eggs are at room temperature for better mixing and rise.
• Do not overmix once flour is added to avoid a dense cake.
• The slight wobble in the center indicates the cake is moist and perfectly baked.
• Leftovers can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
• Olive oil adds moistness and a subtle fruity flavor; extra virgin olive oil is preferred.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: dark chocolate cake, olive oil cake, simple chocolate cake, 5 ingredient cake, easy dessert, moist chocolate cake