Italian Chocolate Olive Oil Cake
This Italian-style chocolate olive oil cake is rich, deeply chocolatey, and surprisingly light. Made with cocoa powder, almond flour, and California Extra Virgin Olive Oil, it has a tender crumb and balanced sweetness. Chopped dark chocolate folded into the batter adds richness and helps keep the cake moist, making it an easy, elegant dessert for winter gatherings or a cozy night in.
Ingredients
¾ cup all-purpose flour
¼ cup almond flour
½ cup unsweetened cocoa powder
1 tsp baking powder
½ tsp baking soda
½ tsp fine sea salt
3 large eggs, room temperature
¾ cup granulated sugar
½ cup California Olive Ranch 100% California Extra Virgin Olive Oil
¾ cup whole milk or plain yogurt
1 tsp vanilla extract
(Optional 2–3 Tbsp fresh citrus juice, orange or blood orange)
½–¾ cup chopped dark chocolate or chocolate chips
Instructions
Preheat & Prep
Preheat oven to 350°F (175°C). Line an 8-inch round cake pan with parchment paper and lightly oil the sides.
Mix Dry Ingredients
In a medium bowl, whisk together all-purpose flour, almond flour, cocoa powder, baking powder, baking soda, and salt.
Mix Wet Ingredients
In a large bowl, whisk eggs and sugar until smooth and slightly pale. Slowly whisk in olive oil, followed by milk (or yogurt), vanilla extract, and citrus juice if using.
Combine
Add dry ingredients to wet ingredients and mix just until combined. Do not overmix.
Fold in chopped chocolate.
Bake
Pour batter into prepared pan and smooth the top.
Bake for 35–40 minutes, until the center is just set and a toothpick inserted comes out with moist crumbs.
Cool
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Finishing Options
Lightly Sweetened Whipped Cream
Whip 1 cup cold heavy cream with:
1–2 tsp sugar
½ tsp vanilla
Small pinch of sea salt
Whip to soft peaks and serve alongside the cake or atop with fresh berries.
Simple Chocolate Sauce
Gently melt:
½ cup chocolate chips
2–3 Tbsp heavy cream
Stir until smooth and drizzle over cake.
Powdered Sugar Finish
Dust the cooled cake lightly with powdered sugar just before serving.
Tip
Chocolate olive oil cakes are best slightly underbaked. Pull the cake when the center is just set to ensure a soft, tender crumb that stays moist for days.