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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

Alessandra Percival

Hi Banu,

For this recipe you could definitely substitute Whole Grain for sifted. Check out our post here: https://flourist.com/blogs/recipes/using-whole-grain-flour-in-replacement-for-sifted-flours for more help and details on substituting our flours.

Connie Green

This cake is delicious! I added a small amount of Espresso powder to the boiled water to bump up the chocolate flavour. So good!

Ava M

What do you bake on a rainy Tuesday?
A chocolate olive oil cake!
It’s a big hit! DELICIOUS 😋

Banu Eser

When a recipe calls for sifted red spring or sifted red fife is it ok to use the non sifted red spring or red fife?

DIane SHeppaed

Just baked the chocolate olive oil cake.
It turned out to be an amazing recipe- thank you for sharing- it’s was so moist not to sweet- very dark color.
I will definitely keep it in my favorite.

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