Decadent Chocolate Olive Oil Cake

This decadent chocolate olive oil cake with almond flour has become my go-to dessert when I need something impressive yet effortless. The combination of rich cocoa and fruity olive oil creates a sophisticated flavor profile that feels distinctly European, while the almond flour keeps it naturally gluten-free.

I first created this cake for a dinner party where several guests had dietary restrictions. What started as an accommodation became the star of the evening everyone requested the recipe before leaving.

Ingredients

• Almond flour: Provides a tender crumb and nutty undertone that complements the chocolate beautifully
• Eggs: Create structure and richness in this flourless cake
• Olive oil: Adds fruity notes and keeps the cake exceptionally moist; use a good quality one you enjoy the flavor of
• Dutch cocoa powder: Offers a deeper chocolate flavor than regular cocoa, though either works well
• Strong coffee: Enhances the chocolate flavor without making the cake taste like coffee
• Sugar: Balances the bitterness of cocoa and coffee
• Vanilla extract: Adds warmth and depth to the overall flavor profile
• Baking soda and baking powder: Work together to give the cake just the right amount of lift
• Salt: Enhances all the flavors, especially the chocolate notes

Step-by-Step Instructions

Prepare Your Oven and Pan:

Preheat your oven to 325°F and thoroughly grease a 9-inch cake pan. The lower temperature ensures gentle baking which keeps the cake moist.

Create Your Base:

In a large mixing bowl, beat the eggs and sugar together with an electric hand mixer for about 20 seconds on medium-high speed. This brief mixing helps incorporate air without overbeating.

Add The Wet Ingredients:

Pour in the olive oil, cooled coffee, and vanilla extract. Mix until fully combined. The mixture will look somewhat thin at this stage but will come together once the dry ingredients are added.

Incorporate Dry Ingredients:

Add the almond flour, baking soda, baking powder, cocoa powder, and salt. Mix until smooth and fully combined. The batter will be relatively thick but pourable.

Bake To Perfection:

Pour the batter into your prepared cake pan, spreading it evenly. Bake for 35-43 minutes. The cake is done when the surface is set and a toothpick inserted in the center comes out clean or with a few moist crumbs.

Cool And Release:

Allow the cake to cool in the pan for about 15 minutes before attempting to remove it. Run a small spatula around the edges to loosen, then carefully flip onto a cooling rack.

Finish With Flair:

Once completely cooled, dust with powdered sugar if desired. This simple touch adds elegance and a touch of sweetness.

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The coffee in this recipe is my secret weapon. I discovered its magic years ago when baking for my chocolate-obsessed nephew. He detected a richer chocolate flavor but could never guess the secret ingredient that made it so special.

Serving Suggestions

This cake stands perfectly on its own with just a dusting of powdered sugar, but it truly shines when paired with accompaniments. Fresh berries particularly raspberries or strawberries provide a bright, acidic contrast to the rich chocolate. A dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream creates a delightful temperature and texture contrast. For an elevated dinner party dessert, consider serving thin slices alongside espresso or a dessert wine like port.

Storage Tips

This cake actually improves with a day of rest as the flavors meld and deepen. To store, keep at room temperature in an airtight container for up to 3 days. For longer storage, refrigerate for up to a week the texture remains remarkably moist. You can also freeze individual slices, wrapped tightly in plastic wrap and placed in a freezer bag, for up to 3 months. Thaw slices at room temperature for about an hour before serving.

Ingredient Substitutions

While this recipe is perfect as written, you can adapt it based on what you have available. Light brown sugar can replace white sugar for a deeper, more caramel-like flavor. Any neutral oil can substitute for olive oil, though you will lose the distinctive fruity notes. For a dairy-free version, serve with coconut whipped cream instead of traditional whipped cream. If you avoid coffee, substitute hot water with an extra teaspoon of vanilla or a teaspoon of almond extract for depth.

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This cake is a delightful dessert that will impress everyone with minimal effort and maximum flavor.

Frequently Asked Questions

→ Can I substitute the olive oil with another type of oil?

Yes, you can substitute the olive oil with another oil like avocado oil or a neutral vegetable oil. However, the olive oil adds a distinctive fruity flavor that complements the chocolate beautifully. Using a high-quality olive oil will give the cake its signature rich taste.

→ Is this cake gluten-free?

Yes, this cake is completely gluten-free as it uses almond flour instead of wheat flour. Just ensure all your other ingredients like baking powder are certified gluten-free if you're preparing it for someone with celiac disease or gluten sensitivity.

→ Can I skip the coffee in this cake?

You can substitute the coffee with warm water or milk, but the coffee enhances the chocolate flavor without making the cake taste like coffee. If caffeine is a concern, decaffeinated coffee works perfectly well too.

→ How should I store this cake?

Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze slices wrapped individually for up to 3 months. Bring to room temperature before serving for best flavor and texture.

→ What can I serve with this chocolate olive oil cake?

This cake pairs beautifully with fresh berries, a dollop of whipped cream, or a scoop of vanilla ice cream. For an elegant touch, serve with a drizzle of good quality extra virgin olive oil and a sprinkle of flaky sea salt to enhance the flavors.

→ Why does the cake use almond flour?

Almond flour gives the cake a moist, tender texture and subtle nutty flavor that complements the chocolate and olive oil. It also makes the cake naturally gluten-free and adds healthy fats and protein, resulting in a more nutritious dessert.