Chocolate Olive Oil Cake

This chocolate olive oil cake is adapted from a recipe from the queen of baking and author of Dessert Person, Claire Saffitz, and converted for chocolate lovers. The best thing about this cake is how light it is to eat, while still feeling like a decadent treat. It has the perfect balance of sweet cocoa flavor, a slight richness from the olive oil, and is encased in a delightfully sugary crust. Simultaneously indulgent and light, you might have trouble only having one slice of this olive oil cake.

Ingredients You Will Need for Chocolate Olive Oil Cake:

Olive Oil – You will need 3/4 cup plus 1 tablespoon of extra virgin olive oil for the cake batter. Roughly 2 tablespoons will also be needed to coat the cake pan.
Sugar – You will need 3/4 cup of granulated sugar, plus a few extra tablespoons to dust the cake pan and top of the cake batter with before baking.
Flours – You will need 1 cup of all-purpose flour and 1/4 cup of almond flour or almond meal for this cake.
Cocoa Powder – You will need 1/2 cup of cocoa powder, sifted to remove any lumps.
Leaveners – You will need 1/2 teaspoon of baking soda, plus 1 1/2 teaspoons of baking powder to help your cake rise.
Salt – You will need 1/2 teaspoon of salt.
Eggs – You will need 2 large eggs, ideally at room temperature.
Vanilla – You will need 1 tablespoon of vanilla extract.

Notes:

How long should I take to stream in the olive oil?

Honestly, as long as you possibly have the patience for! I take at least 2 minutes (if not more) to slowly beat the olive oil in with the sugar/egg mixture. This is crucial in order to allow the the oil and eggs to properly emulsify, otherwise you could end up with a cake that has a slightly collapsed center. Slow and steady wins the race here.

What is the “ribbon stage” for the batter?

The ribbon stage is the term used for when the beaten egg and sugar mixture turns light and foamy and has grown significantly in volume. When you lift up your beaters or whisk, the batter will fall in “ribbons” that will be visible thick trails on the surface of the batter before melting back in.

When will I know the cake is done?

Use a toothpick to test the cake, once it comes out of the center clean, you’re done! Don’t bake any longer or you risk a dried out crumbly cake. Let it cool in the pan on a wire rack for at least 15 minutes.

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A Few Tips Before Making This Cake:

Stream the olive oil very slowly into the egg/sugar mixture so the oil and eggs have time to bind to each other. I take a few minutes to either slowly stream the oil while beating the mixture or adding only a few tablespoons at a time and beating between. This is key for ensuring the cake won’t sink in the middle, it’s worth being patient for.
Sift your cocoa powder to avoid any dry lumps that won’t be fully incorporated.
When a toothpick comes out clean from the center, take the cake out of the oven! Over-baking will risk a dry cake.