Dark Chocolate Olive Oil Cake

Dark Chocolate Olive Oil Cake: A Rich and Moist Delight

Dark Chocolate Olive Oil Cake is a luxurious dessert that combines the richness of dark chocolate with the smooth, fruity notes of olive oil. This cake is not only indulgent but also surprisingly healthy, making it a perfect treat for any occasion. Whether you’re a seasoned baker or a beginner, this recipe will guide you through creating a soft, moist, and intensely flavorful cake that will impress everyone at the table.

The History of Olive Oil Cakes

Olive oil cakes have deep roots in Mediterranean cuisine, particularly in countries like Italy, Spain, and Greece, where olive oil is a staple ingredient. Traditionally, these cakes were made in regions where butter was less common, and olive oil was more readily available. Over time, bakers began to appreciate the unique flavor and moist texture that olive oil added to cakes, especially when paired with citrus or chocolate. Today, olive oil cakes have gained global popularity, celebrated for their simplicity, health benefits, and gourmet appeal.

Ingredients Breakdown

This cake uses simple, high-quality ingredients that work together to create a deeply flavorful and moist result. Here’s what each ingredient brings to the table:

• Dark Chocolate (70% or higher): Provides intense chocolate flavor and antioxidants.
• Extra Virgin Olive Oil: Adds moisture and a subtle fruity note that complements the chocolate.
• Eggs: Help with structure and aeration.
• Unrefined Sugar (or coconut sugar): Offers sweetness without overpowering the chocolate and olive oil flavors.
• Almond Flour: Adds a nutty flavor and improves texture, making the cake tender and gluten-free.
• Cocoa Powder: Enhances the chocolate depth and richness.
• Baking Powder: Ensures the cake rises properly.
• Salt: Balances the sweetness and intensifies flavors.
• Vanilla Extract: Adds warmth and complexity to the flavor profile.

Step-by-Step Recipe

Ingredients:

• 150g (5.3 oz) dark chocolate (70% or higher), chopped
• 120ml (1/2 cup) extra virgin olive oil
• 4 large eggs
• 150g (3/4 cup) unrefined cane sugar or coconut sugar
• 60g (1/2 cup) almond flour
• 30g (1/3 cup) unsweetened cocoa powder
• 1 tsp baking powder
• 1/4 tsp salt
• 1 tsp vanilla extract

Directions:

1. Preheat your oven to 175°C (350°F). Line a 9-inch round springform pan with parchment paper and lightly grease the sides.
2. In a heatproof bowl, combine the chopped dark chocolate and olive oil. Place the bowl over a pot of simmering water (double boiler) and stir until the chocolate is fully melted and smooth. Remove from heat and let cool slightly.
3. In a separate bowl, whisk the eggs and sugar together until pale and slightly thickened (about 2–3 minutes with an electric mixer or hand whisk).
4. Pour the melted chocolate into the egg and sugar mixture, and whisk until fully combined. Stir in the vanilla extract.
5. In another bowl, sift together the almond flour, cocoa powder, baking powder, and salt. Add the dry ingredients to the wet mixture and fold gently until just combined. Be careful not to overmix.
6. Pour the batter into the prepared pan and smooth the top with a spatula.
7. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
8. Let the cake cool completely in the pan on a wire rack before removing the sides. Dust with powdered sugar or top with a dark chocolate glaze if desired.

Tips for Perfect Results

• Use room temperature eggs for better emulsification and a smoother batter.
• Don’t overbake the cake; it will continue to cook slightly as it cools.
• Let the cake cool completely before slicing for cleaner cuts.
• Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
• To freeze, wrap the cooled cake tightly in plastic wrap and foil; it will keep for up to 3 months. Thaw at room temperature.

Variations and Customizations

This versatile cake can be customized in many ways:

• Lemon Zest: Add the zest of one lemon to the batter for a refreshing citrus twist.
• Orange Liqueur: Stir in a tablespoon of orange liqueur like Grand Marnier for a boozy kick.
• Spiced Version: Add a pinch of cinnamon or cardamom to the dry ingredients.
• Glaze: Top with a simple dark chocolate glaze (melted chocolate and a bit of olive oil or cream).
• Nuts: Fold in chopped toasted walnuts or hazelnuts for added crunch.
• Fruit: Serve with fresh berries, figs, or poached pears for a balanced dessert.

Health Considerations and Nutritional Value

Unlike traditional cakes that rely on butter and refined flour, this Dark Chocolate Olive Oil Cake offers several health benefits:

• Heart-Healthy Fats: Olive oil is rich in monounsaturated fats and polyphenols, which support heart health.
• Antioxidants: Dark chocolate contains antioxidants like flavonoids, which may improve heart health and mood.
• Lower Sugar: Using unrefined or coconut sugar reduces the glycemic impact compared to regular sugar.
• Gluten-Free Option: Almond flour makes this cake naturally gluten-free without compromising texture.

Each slice (assuming 8 servings) contains approximately:

• Calories: 280–320 kcal
• Fat: 20–24g (mostly healthy fats)
• Carbohydrates: 20–24g
• Protein: 6–8g
• Fiber: 3–5g

Ingredients

• 150g dark chocolate, chopped
• 120ml extra virgin olive oil
• 4 large eggs
• 150g unrefined cane sugar or coconut sugar
• 60g almond flour
• 30g unsweetened cocoa powder
• 1 tsp baking powder
• 1/4 tsp salt
• 1 tsp vanilla extract

Directions

1. Preheat oven to 175°C (350°F). Line a 9-inch round springform pan with parchment paper and lightly grease the sides.
2. Melt dark chocolate and olive oil using a double boiler. Cool slightly.
3. Whisk eggs and sugar until pale and thickened.
4. Add melted chocolate and vanilla to the egg mixture and combine well.
5. Sift almond flour, cocoa powder, baking powder, and salt. Fold into the wet mixture.
6. Pour into prepared pan and bake for 30–35 minutes.
7. Cool completely before serving.

Frequently Asked Questions (FAQ)

Can I use all-purpose flour instead of almond flour?
Yes, but the texture will be denser and less moist. For best results, use a combination of all-purpose and almond flour.

Can I substitute olive oil with another oil?