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🍫🧂 deep, fudgy, olive oil magic
ingredients
- 1½ cups (180g) all-purpose flour
- ¾ cup (65g) unsweetened cocoa powder (preferably Dutch-process)
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 4 large eggs, at room temperature
- 1½ cups (300g) granulated sugar
- ¾ cup (180 ml) good-quality extra virgin olive oil
- 1 tsp vanilla extract
- ¾ cup (180 ml) strong brewed coffee (or water), cooled
- flaky sea salt, for finishing
💡 use a fruity, not too peppery olive oil – it shines through.
method
- Preheat oven to 350°F (175°C). Grease a 9-inch springform pan or round cake pan with olive oil and line the bottom with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, whisk eggs and sugar vigorously until pale and thick (about 2 minutes). Slowly stream in olive oil while whisking, then add vanilla.
- Add half of the dry ingredients to the wet mixture and fold gently with a spatula. Add half of the coffee, mix, then repeat with remaining dry ingredients and coffee until just combined – do not overmix.
- Pour batter into prepared pan. Tap gently on the counter to release air bubbles.
- Bake for 40–45 minutes, until a toothpick inserted in the center comes out with a few moist crumbs. Let cool in pan for 15 minutes, then transfer to a wire rack to cool completely.
- Sprinkle with flaky sea salt just before serving. Dust with powdered sugar or serve with whipped cream if desired.
👩🍳 baker's tip: This cake is even better the next day – the olive oil deepens. Store tightly wrapped at room temperature for up to 4 days. For a dairy-free option, serve with coconut whipped cream.
🍦 pairs with: vanilla gelato · raspberries · espresso
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