Chocolate Olive Oil Cake
*This post is in collaboration with Eggland’s Best, the recipe and all opinions are my own.
If you haven’t seen my olive oil cake I made over summer - check it out here. It became a hit very fast - it went viral on Tiktok, Instagram & Pinterest. Thank you to the Kardashians for making the Olive Oil Cake a HIT! It’s my favorite cake - I am not a huge frosting person so the cake is the perfect, fluffy, refreshing treat. I have been wanting to try a chocolate version - so I tried to have the same recipe with minor modifications. It turned out SO good. Tom ate majority of it (he loves chocolate). I did not make frosting for this one, but I think I might next time to make it gooey. This cake will be the perfect addition for Christmas goodies, the whole family will love it! It’s dairy free and can be made gluten free very easily.
I’ve listed all ingredients for the recipe below - including the Eggland’s Best Eggs. They are my favorite eggs to buy at the grocery store! Eggland’s Best eggs have 6x more vitamin D, double the B12 and 25% less saturated fat than ordinary eggs. They also come from all-vegetarian hen feed that contains healthy grains, canola oil and a wholesome supplement of rice bran, alfalfa, sea kelp, and Vitamin E. They are the best eggs for you and your family! Learn more about Eggland’s Best nutrition here.
Ingredients
1 cups all-purpose flour (*if you want it to be gluten free, use the same amount of flour using GF all purpose flour)
3/4 cup sugar
3/4 cup cocoa powder
1/2 cup boiling water
2 Eggland’s Best Eggs
2/3 cup extra virgin olive oil
1 orange - for the juice & zest
3 tablespoons of fresh squeezed orange juice
1 tablespoon orange zest
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
Powdered sugar for dusting
Rosemary for garnish (optional)
Directions
Preheat oven to 325°F.
Line a 9 inch cake pan with parchment paper and coat the sides with olive oil - or just coat the whole pan with olive oil if you don’t have parchment paper (I didn’t!).
Sift cocoa powder into a bowl. Whisk in the boiling water and vanilla extract, set aside.
Cream the sugar and eggs together on medium for 2 minutes - I used my Kitchen Aid and set a timer for 2 minutes.
Add the olive oil and mix for 1 more minute.
Mix in the orange juice and orange zest for about another minute. Tip: I don’t have a zester so I used a peeler and peeled some sides, then used my knife to finely chop the orange peel.
Add the chocolate mixture until fully combined — about 1 minute. Do not over mix.
Combine the baking soda, baking powder and flour in a separate bowl. Add to the ingredients above in two batches. For each batch, gently mix to incorporate all of the dry ingredients into the wet ingredients. Do not over mix which can make the cake tough. I mixed on low until all ingredients were mixed completely each time.
Pour into the cake pan.
I made DIY cake strips and added them to the cake pan (you only need paper towels + foil). This will help the cake get crispy and on the outside and will make the cake surface FLAT.
Make sure there are no air bubbles in your cake batter before baking - you will need to tap the pan on a counter or shake it a bit. The air bubbles will cause an uneven surface or cracks in the top of the cake so try to remove them as best you can (you want the cake to be flat on top, not raised like a normal cake).
Bake for 30-35 minutes - make sure to check on it with a tooth pick or knife. The cake is done when it springs back from the touch and and the edges pull away from the pan.
Cool completely or on a wire rack.
Put confectioners sugar in a duster and shake it on to the top of the cake.
Garnish with a sprig of rosemary.
Enjoy!
I hope you enjoyed this easy recipe! It’s so yummy and would make the perfect addition to all your holiday treats you are baking for family gatherings. I would love to see your cake, and don’t forgot to tag me on Instagram if you do :)