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.
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
