Best Chocolate Olive Oil Cake Recipes

BLOOD ORANGE CHOCOLATE OLIVE OIL CAKE RECIPE BY TASTY

Steps:

• Zest all 5 blood oranges and divide between 3 separate small bowls: 2 bowls should contain the zest of 1 orange each, and 1 bowl should contain the zest of 3 oranges. Set aside the 2 bowls with less zest for later use.
• Add the olive oil to the bowl with the zest of 3 oranges. Set aside for 30-60 minutes to infuse.
• Juice 3 of the oranges and set aside 3 tablespoons of juice for the glaze. Reserve the remaining orange juice in a liquid measuring cup. You should have about ½ cup. (120 ML)
• Preheat the oven to 350˚F (180˚F).
• In a large bowl, sift together the flour, cocoa powder, baking soda, and salt.
• Add the sugar, blood orange olive oil (with the zest), ½ cup (120 ml) of the blood orange juice, water, and white vinegar. Whisk until the batter is smooth with no lumps.
• Lightly grease the bottom and sides of an 8-9-inch (20-22 cm) round cake pan with olive oil, and place a parchment round in the bottom of the pan. (To make the parchment round, tear off an 18 x 13-inch (45x33 cm) piece of parchment paper. With a long edge closest to you, fold down the top right corner to meet the bottom edge. Press down on the long side of the triangle to flatten, then turn so that side is facing you and fold in half, bringing the points together. Turn again so the long side of the new triangle is on top and fold in half twice more. Flip the cake pan upside down and hold the pointy end of the triangle at the center of the pan. Trim the excess parchment that extends past the edge of the pan. Flip the pan, unfold the triangle, and place the parchment round in the bottom).
• Pour the batter into the prepared pan and bake for 35-40 minutes, until a toothpick inserted in the center of the cake comes out clean.
• While the cake bakes, prepare the toppings: Cut the top and the bottoms off the 2 remaining zested oranges. Using a paring knife, carefully remove the skin and pith from the oranges until you are left with just the flesh. Turn each orange on its side and cut into ¼-inch (6 mm) wide rounds. Place the rounds between 2 paper towels to blot some of the excess juice. This will allow them to stick to the glaze more effectively.
• Make the glaze: Sift the powdered sugar into a medium bowl. Add the reserved zest of 1 orange, and the remaining 3 tablespoons of blood orange juice. Whisk into a glaze. It should be thick, but spreadable.
• Remove the cake from the oven. Let cool in the pan for 10 minutes, then flip onto a wire rack set over a baking sheet to cool completely.
• Once the cake has cooled, pour the glaze over the cake, letting it drip down the sides. Decorate the top with the orange slices, pistachios, and remaining orange zest.
• Enjoy!

CHOCOLATE OLIVE OIL CAKE

Steps:

• Preheat your oven to 325 degrees F. Grease your springform pan with a little oil and line the base with parchment paper.
• Measure and sift the cocoa powder into a bowl or pitcher and whisk in the boiling water until you have a smooth, chocolatey, still runny (but only just) paste. Whisk in the vanilla extract, then set aside to cool a little.
• In another smallish bowl, combine the almond meal (or all-purpose flour) with the baking soda and pinch of salt.
• Put the sugar, olive oil, and eggs into the bowl of a freestanding mixer with the paddle attachment (or other bowl and whisk arrangement of your choice) and beat together vigorously for about 3 minutes, until you have a pale-primrose, aerated, and thickened cream.
• Turn the speed down a little and pour in the cocoa mixture, beating as you go, and when all is scraped in, you can slowly tip in the almond meal (or all-purpose flour) mixture.
• Scrape down, and stir a little with a spatula, then pour this dark, liquid batter into the prepared pan. Bake for 40-45 minutes or until the sides are set and the very center, on top, still looks slightly damp. A cake tester should come up mainly clean but with a few sticky chocolate crumbs clinging to it.
• Let it cool for 10 minutes on a wire rack, still in its pan, and then ease the sides of the cake with a small metal spatula and spring it out of the pan. Leave to cool completely or eat while still warm with some ice cream, as a dessert.

FLOURLESS OLIVE OIL CHOCOLATE CAKE

Steps:

• Preheat oven to 350°. Coat bottom of a 9-in. springform pan with cooking spray. Top with a sheet of parchment paper; secure springform ring on top and lock in place., In top of a double boiler or a metal bowl over simmering water, stir chocolate and oil until smooth. Remove from heat; stir in vanilla and espresso powder. Set aside. , Beat eggs and 1/2 cup sugar on high speed until eggs are pale; set aside. Beat remaining 1/2 cup sugar into chocolate mixture. Add egg mixture and beat until combined (batter will be thick). Transfer batter to prepared pan. Bake until puffed and set, 25-30 minutes. Let cool 10 minutes before serving. Dust with confectioners' sugar; serve with toppings as desired

CHOCOLATE OLIVE OIL CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 7-inch baking pan and line with parchment paper.
• Place chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat.
• Combine eggs and sugar in a large bowl; beat with an electric mixer until pale. Stir in melted chocolate and olive oil with a spatula until well combined. Combine almonds, flour, and cinnamon in a second bowl and add to chocolate mixture. Stir until well combined. Pour into the prepared baking pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool completely before slicing and serving.

CHOCOLATE OLIVE OIL CAKE

Steps:

• Heat the oven to 325 degrees. Grease a 9-inch round pan and line the bottom with parchment paper.
• In a medium saucepan over high heat, bring tea or other liquid to a simmer, then turn off heat. Whisk in cocoa, cinnamon and salt until smooth, then set aside to cool.
• In the bowl of an electric mixer fitted with the paddle attachment, combine sugar, olive oil, eggs and vanilla. Beat for about 3 minutes. Reduce speed and pour in cocoa mixture, scraping down the sides of the bowl. Gradually beat in flour and baking soda until just incorporated.
• Scrape batter into prepared pan and bake until the sides are set but it's still slightly damp in the center, 35 to 45 minutes. A cake tester should come up clean but with a few sticky chocolate crumbs clinging to it. Transfer cake pan to a wire rack and let cake cool completely in pan.

FIG AND CHOCOLATE OLIVE OIL CAKE

Steps:

• Preheat the oven to 350 degrees F (180 degrees C). Grease a 7-inch square baking dish and line with parchment paper.
• Mix together 1 1/2 cups plus 2 tablespoons sugar, eggs, yogurt, olive oil, and vanilla extract in a bowl until well combined. Sift 1 cup plus 2 tablespoons flour, cocoa powder, cinnamon, and baking powder on top of the batter and fold in gently.
• Place figs, cut side-down, onto the bottom of the baking dish. Spoon batter on top of the figs and level top with the back of a spoon.
• Bake in the preheated oven until firm to the touch, about 50 minutes. If cake starts to brown too much, cover with foil after 30 minutes of baking time.
• Remove from oven and allow to cool in the baking dish for 15 minutes. Turn out onto a serving platter and peel off the parchment paper.

OLIVE OIL CAKE WITH ROASTED GRAPES & CHOCOLATE GANACHE

Steps:

• Roast the grapes: Adjust oven rack to middle position and preheat oven to 325. Place grapes on baking sheet and toss with olive oil. Roast until soft and shriveled, about 1 hour. Let cool completely.
• Make the cake: Grease 9 inch springform cake pan with oil or butter. Increase oven temperature to 350. In a small bowl, whisk together cornmeal, flour, baking powder, and salt; set aside.
• In a large bowl, whisk together eggs and sugar until lightened in color, about 3 minutes. Whisk in orange zest, followed by olive oil and orange juice. Add dry ingredients to the bowl and whisk until no clumps are left. Stir in roasted grapes.
• Pour batter into prepared pan and smooth top, tapping pan to make sure grapes are evenly distributed. Bake until a cake tester inserted into the middle of the cake comes out clean, 50 minutes to 1 hour. If top is starting to get too brown, cover with foil and continue baking.
• Let cake cool for 15 minutes then release from springform pan to continue to cool. Meanwhile, make the ganache.
• Make the ganache: Place cream, sugar, and water in a medium saucepan over medium heat. When cream comes to a boil, take off heat and add in chocolate, stirring until chocolate is completely dissolved and mixture is smooth.
• Place cooled cake on a cake rack set over a baking sheet or other large dish. Pour glaze over the cake (there will be overflow) and smooth over top and sides using an offset spatula. Transfer cake to refrigerator and chill until glaze is set, about 20 minutes. Keep cake in refrigerator, loosely covered with plastic wrap, if not eating right away.

SOUR CREAM CHOCOLATE CAKE WITH GLOSSY CHOCOLATE FROSTING | LOVE AND OLIVE OIL

Steps:

• For Chocolate Cake:Preheat oven to 325 degrees F. Lightly butter or grease the bottom and sides of an 8-inch round baking pan; line the bottom with a round of parchment paper.In a bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder and salt.In another bowl or 2-cup glass measuring cup, whisk together sour cream, oil, eggs, and vanilla until evenly incorporated. Make a well in the center of the dry ingredients and pour in sour cream mixture. Stir until nearly combined and just a few streaks of dry ingredients remain.Pour in hot coffee or water and stir until smooth (it will start off very sloppy, but will incorporate eventually. Use a whisk if you're having trouble.)Pour batter into prepared pan, spreading the batter into an even layer.Bake for 35 to 40 minutes or until center is springy and a toothpick inserted near the center comes out with just a few moist crumbs attached (no gooey batter). Remove from oven and let cool on a wire rack until pan is cool enough to touch, then invert on a wire rack to cool completely.For Frosting & Assembly:Combine cream and butter in a small saucepan. Stir gently over medium heat until butter is melted.Remove from heat and stir in chopped chocolate. Gently stir until completely melted (if the residual heat isn't quite enough to melt the chocolate, return to a low burner for 30 seconds, then remove from heat and continue stirring).Add sugar, cocoa powder, and salt and whisk until incorporated; it will look like a slightly grainy brownie batter at this point.Add sour cream and vanilla and whisk until smooth and shiny. Set aside and let cool until slightly thickened and spreadable, about 15 to 30 minutes depending on the temperature of your kitchen, stirring occasionally to ensure even cooling.Generously spread frosting onto cooled cake, swirling with the back of a spoon or an offset spatula.Slice, serve, and enjoy! Cake will hold at cool room temperature for a few hours, otherwise refrigerate until ready to serve. Store leftovers in an airtight container in the refrigerator for up to 5 days.

OLIVE OIL CAKE WITH ROASTED GRAPES & CHOCOLATE GANACHE

Steps:

• 1 Roast the grapes: Adjust oven rack to middle position and preheat oven to 325°F. Place grapes on baking sheet and toss with olive oil. Roast until soft and shriveled, about 1 hour. Let cool completely.
• Make the cake: Grease cake pan with oil or butter. Increase oven temperature to 350°F. In a small bowl, whisk together cornmeal, flour, baking powder, and salt; set aside.
• In a large bowl, whisk together eggs and sugar until lightened in color, about 3 minutes. Whisk in orange zest, followed by olive oil and orange juice. Add dry ingredients to the bowl and whisk until no clumps are left. Stir in roasted grapes.
• Pour batter into prepared pan and smooth top, tapping pan to make sure grapes are evenly distributed. Bake until a cake tester inserted into the middle of the cake comes out clean, 50 minutes to 1 hour. If top is starting to get too brown, cover with foil and continue baking.
• Let cake cool for 15 minutes then release from springform pan to continue to cool. Meanwhile, make the ganache.
• Make the ganache: Place cream, sugar, and water in a medium saucepan over medium heat. When cream comes to a boil, take off heat and add in chocolate, stirring until chocolate is completely dissolved and mixture is smooth.
• Place cooled cake on a cake rack set over a baking sheet or other large dish. Pour glaze over the cake (there will be overflow) and smooth over top and sides using an offset spatula. Transfer cake to refrigerator and chill until glaze is set, about 20 minutes. Keep cake in refrigerator, loosely covered with plastic wrap, if not eating right away.

CHOCOLATE OLIVE OIL BUNDT CAKE

Steps:

• HowToSection Chocolate Bundt Cake Array
• HowToSection Caramel Glaze Array
• HowToSection Assembly Array

CHOCOLATE OLIVE OIL CAKE

Steps:

• Preheat oven to 160 degrees celsius.
• Grease and line 24cm springform pan.
• Place egg yolks, and 1 cup (220g) caster sugar in bowl/beater.
• Beat on high speed until light and fluffy.
• On medium speed slowly add olive oil in thin stream.
• Add flour, chocolate and beat on low speed to combine.
• Mix in warm water. Set aside.
• In a separate bowl beat eggwhites until soft peaks form, then add remaining caster sugar, beat to combine.
• Gently fold eggwhites into chocolate mixture.
• Pour into cake pan.
• Bake approxmately 1 hour.