Chocolate Olive Oil Cake Recipe (2024)

I made this with 1 1/2 cups almond flour. Cooked for 45 mins, checked it and it was like soup. Put it back in for another 25 mins and it was perfect. Everyone loved it and there wasn't a crumb left after Thanksgiving dinner. I used 1/4 c red wine and 1/4 c orange juice for the liquid.

I looked up the guidelines for substituting regular cocoa powder (more acidic) baking soda for the Dutch powder (less acidic) - it says "knock back the acidity of by adding 1/8 teaspoon of baking soda for every 3 tablespoons of regular cocoa powder used."

I made this yesterday - last day of Hanukkah - and followed recipe to the letter, using good quality ingredients. I cut a slice before going to bed and thought, well, it’s good but not “great”. I wrapped it with Saran and left it til this morning. Had another slice with my tea and OMG!! It took overnight for the flavors to develop! And they were present in all their complexity: EVOO, cocoa, cinnamon and Earl Grey! Let it age overnight. Superb!

Could you use one-to-one gf flour?

I would blend by hand rather than use a hand mixer. The paddle mixes without aerating. A hand mixer at any speed will aerate. This batter should come together easily with a wooden spoon and a little elbow grease.

Annoyed with recipes that state you need an electric mixer with a paddle attachment. I have a hand held mixer with regular steel beaters. Is it ok to use for this cake?

Made this last night. I didn't want to use the stand mixer, so I vigorously mixed with an over-sized fork, using heated red wine as suggested. The cake came out light, high, tasty, and only one bowl to wash!

Moist and Delicious. I made this with coffee and 3/4 cup of sugar, baked for 50 min.

I've made this twice this week, both times with orange juice amped up with the zest of an orange. It's a simple, moist cake quickly made from pantry staples. In one oven it took 45 mins, and in the other it baked in 40.The first time I used the cinnamon as directed, and found it stood out aggressively in the finished cake. The second time I omitted it, and prefer that version

Regular cocoa will be more acidic than Dutch process, so it might affect the flavor slightly unless the baking soda is adjusted.

if it falls in the center its because the eggs, oil, and sugar weren't whipped enough before combining with the flour. follow the instructions as indicated in the plain olive oil cake. it takes more than three minutes even with the stand mixer.

I just made it with Bob’s Red Mill GF 1:1 mix. Looks and smells fine. It tastes great. I used red wine. Make sure you add xanthan gum if not in the mix. The blue package of Bob’s has it.

Made this with coffee, subbed 3/4 cup coconut sugar and 1/4 plus 2 tbsp coconut flour. Really great - easy and moist GF cake.

I've been lusting after this cake since it hit my screen. Plan to share with friends on Friday so did a test run today since I'm new to high altitudebaking. At 7000 ft, I upped the temp to 350 and used just 1 cup flour. Came out great at 30 min. Used chai tea and flavor was subtle and yummy. I love how Melissa Clark gives suggestions on how to be a little creative.

Has anyone tried making this vegan with egg substitute? And, if so, which egg substitute do you recommend? Thanks in advance!

This is now be my go to chocolate cake recipe. It was easy to make with ingredients I always have and turned out moist with a nice crumb and a great flavor. Earl Gray tea and olive oil may sound like unusual ingredients but the result was a rich satisfying chocolate cake without being overly sweet or dense or cloying. Also I live at 5,650 ft. and baking cakes can be a problematic but this one turned out perfect.

GF version! Made this with King Arthur 1:1 gluten-free flour, hand-mixed the batter & cooked for 30 mins. It came out perfectly. No one believed it was GF. The cinnamon & earl grey tea give a delicate fragrance, while the cocoa and olive oil give it a decadence. Fluffy, slightly crumbly, crowd pleaser. Served with mascarpone. Perfect for dinner parties. Agree with an earlier comment that it tastes even better the next day, so consider making it the night before and refrigerating it.

I subbed eggs with 9 tbsp. Aquafaba (chickpea water) and use 1/2 cup sugar. I cook for 20 minutes on 330 on bake in my air fry toaster oven and it is PERFECT!!! So delicious and rich!!

This was good, but I wasn’t super impressed with the flavor. Made it with half a cup of Pinot noir…next time I would add more salt and bake it for 30 mins (mine was definitely done at 35 mins).

This is a great, easy cake to make. Be sure not to over bake it as someone else previously wrote.

This cake turned out perfect, but it needed to bake for almost two hours to get completely done. I also made it with regular cocoa but followed the recommendations others made in the comments. The results were moist and decadent. A really delicious cake!

This cake was surprisingly light. The flavors were very nice when made with Earl Grey tea.I used a total of 1/4 tsp of Baking Soda to offset the non-Dutch-Processed Cocoa powder. Next time I will add a bit of Cayenne to give it a different kick.I made this with a hand mixer which worked perfectly. I mixed the sugar-egg-olive oil mix for 5 minutes at fast which may have helped with the lightness. It was cooked for a total of 50 minutes.

Great recipe! I already have an amazing chocolate cake recipe so it was bit of a challenge to make a different one but it was so different that it did not suffer the comparison. I used earl Grey, added an orange zest and used half of the recommended sugar. Cooked it 35 minutes. Was fluffy, dark and soo satisfying. Definitely adding this recipe to my book.

Made this as directed Suday morning, and took it to my mother’s 98th birthday with the family Sunday afternoon. I love the way it comes together—so easy! I used a hand-held electric mixer which worked great. Flavored the cake with decaf coffee plus the cinnamon and vanilla. Everyone loved it, and I felt great feeding them a delicious cake with zero saturated fat and cholesterol!

I made this with coffee. Have to say that it really was just 'meh'! Not much chocolate flavor and not as moist as I'd hoped. Would not make it again.

Just made this per recipe…..AMAZING

Best way to eat this cake is to make it with earl grey tea and then top with the earl grey whipped mascarpone topping from the Early Grey Tea Cake with Orange and Dark Chocolate. Seriously one of the best dessert combinations I’ve ever had.

I love this cake. I make it as is (with tea), no substitutions. Perfect. Don’t overthink this.

I just looked this up after watching the Milk Street preparation of a cake by the same name. Seems theirs has a much deeper chocolate flavor with 4 oz bittersweet chocolate, and turns out with a crackly crust and fudge-like but tender interior. Will try that one first.

Tasty, easy to make cake. I will take it out earlier next time as I think it was a touch dry. I think this cake needed a big dollop of fresh whipped cream!