This site has limited support for your browser. We recommend switching to Edge, Chrome, Safari, or Firefox.

FLAT RATE SHIPPING TO USA + CANADA START COLLECTING FLOURIST REWARDS CLUB POINTS! FREE LOCAL DELIVERY!

Chocolate Olive Oil Cake

We are always looking for an excuse to eat more chocolate. When combined with our favourite olive oil and our Flourist Sifted Red Fife Flour, we knew this recipe would be impossible to resist. We were not wrong.  

Chocolate Olive Oil Cake
200g dark chocolate
1/2 cup (50g) cocoa powder
1/2 cup boiling water
3/4 cup (90g) Flourist Sifted Red Fife Flour
1/2 tsp baking soda
pinch of salt
3 eggs
1/2 cup (65g) olive oil
1 cup (200g) sugar
2 tsp vanilla

Preheat your oven to 350 degrees. Grease a loaf pan and line the sides with parchment paper. Break up the dark chocolate into pieces and melt in a double boiler. Set aside to cool. Put the cocoa in a small bowl with the boiling water and whisk until smooth and glossy. Leave to cool.

In another bowl combine the flour, baking soda, and salt and whisk together. In a fourth bowl whisk the eggs together with the olive oil, sugar, and vanilla. Whisk vigorously until smooth and lighter in colour. Combine this mixture with the cocoa mix and chocolate and whisk until smooth. Gently fold in the dry ingredients.

Pour into the prepared tin and bake for 50 minutes or until a knife inserted into the centre of the loaf comes out clean. Let cool for 10 minutes before removing from the tin. Transfer to a cooling rack and cool completely before slicing and enjoying. 

14 comments

Shira @ Flourist

Hi Sue! The recipe should work in muffin form ~ let us know how that turns out!

Hello Becky! We haven’t tested the recipe without eggs so cannot confidently make recommendations here. Let us know if you do experiment and how it goes! Thank you!

Becky

Hello! Wondering if you have any suggestions to make this vegan? I typically use a flax egg but I’m worried that 3 flax eggs won’t be right!

Sue

Could I make the chocolate olive oil cake as muffins instead of a loaf? Thx

MarcyLuna CArlyn

I baked this cake using Zoe EVOO from Greece, Valhrona cocoa, and Guittard dark chocolate. It was delicious. We topped it with an orange Greek spoon sweet.

alessandra percival

Hi Blaine – I would suggest using the rye flour – the flavour will be amazing.

Hi Cassandra – I would suggest using the mildest EVOO that you have.

1 2 3

Leave a comment

Please note, comments must be approved before they are published

Shopping Cart

No more products available for purchase

Your cart is currently empty.