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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. 


Ariel P

This sounds great. I love baking with Pineapple Collaborative’s The Olive Oil.

MIchael Leone

Great recipe! Thanks for sharing.


We live in NS so red fife hard to find.
What is the best sub flour.
I have rye,Wwheat,and spelt

Cassandra Hanson

What type of olive oil do you recommend for this recipe? I normally have EVOO on hand with different levels of robustness. Should I use the one with the most delicate flavour?

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