Take your favourite chocolate cake and add a little depth and oomph with olive oil 🙂
I experimented with this cake way back in 2020 and folks really liked it. I completely forgot about it for a few years after that, life happened and I was not baking as much. After I moved to the Netherlands last year, I started baking more and baked this for game night at a friend’s place. Everyone absolutely loved it! So here I am, sharing it for all of you 🙂
The basics remain the same as any chocolate cake – just replace butter with olive oil:)
To get the same texture, I add an extra egg to the mix too. I also throw in a few chocolate chips/chunks for extra flavour and fudginess.
It takes about 50 minutes to bake and you can dig into it once it cools a little.
Chocolate and Olive oil cake
Ingredients
- 1 1/3 cup (160 g) all purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp instant coffee powder
- 1/2 cup (40 g) cocoa powder
- 1/2 cup (100 ml) boiling water
- 3/4 cup (135 g) olive oil
- 1/2 cup (60 g) brown sugar
- 1/4 cup (50 g) granulated white sugar
- 3 eggs
- 1 tsp vanilla extract
- 1/4 cup + 1 tbsp chocolate chips/chunks
Directions
- Heat the oven to 170C. Grease and line a 9 inch loaf pan
- Mix the boiling water, coffee and cocoa powder in a bowl and let it cool for 5 minutes
- In another bowl, sift flour, salt, and baking soda
- In a larger bowl, whisk the olive oil, brown and white sugars for 3 minutes till well combined
- Add the eggs one by one, mixing well after each addition till light and fluffy. Mix in the vanilla extract
- Mix in the cocoa water mix till well combined
- Fold in the flour mix till just combined. Don’t overmix
- Fold in 1/4 cup chocolate chunks/chips
- Transfer the batter to the lined pan and tap on the counter to remove bubbles
- Sprinkle 1 tbsp of chocolate chunks on top
- Bake for 45-50 mins till a tester comes out clean and the cake springs back to touch
- Let it cool before taking out of the tin. Slice and enjoy!
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