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Chocolate Olive Oil Cake
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This rustic chocolate cake is made with two surprising ingredients: olive oil and lemon juice. Extra-virgin olive oil lends fruity, peppery flavor notes. For a less prominent flavor, use light olive oil (“light” indicates the oil is refined, not lower in fat). You could even use a combination of oils—for example, a robust extra-virgin olive oil tempered with a little neutral oil. The lemon juice brings a brightness that balances the richness of the oil and chocolate, and its acidity reacts with the baking soda to provide lift. We prefer the deeper, darker color that Dutch-processed cocoa gives the cake, but natural cocoa works fine, too, if that’s what you have on hand. Serve with lightly sweetened whipped cream or with ice cream or gelato. Store leftovers well wrapped at room temperature for up to three days.
10 to 12
Servings
Tip
Don’t overbake the cake. Be sure to test it by inserting a toothpick into the center; it should come out with a few moist crumbs attached, as if baking brownies. Don’t be alarmed when the center of the cake deflates as it cools; this is normal.
1¼ hours
35 minutes active, plus cooling
43 grams (⅓ cup) all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon table salt
113 grams (4 ounces) bittersweet chocolate, finely chopped
3/4 cup olive oil (see headnote)
21 grams (¼ cup) cocoa powder, preferably Dutch-processed (see headnote), plus more to serve (optional)
1 teaspoon instant espresso powder
214 grams (1 cup) white sugar, divided
4 large eggs, separated
1/4 cup plus 2 tablespoons lemon juice
Ingredients
-
43
grams (⅓ cup) all-purpose flour
-
½
teaspoon baking soda
-
½
teaspoon table salt
-
113
grams (4 ounces) bittersweet chocolate, finely chopped
-
¾
cup olive oil (see headnote)
-
21
grams (¼ cup) cocoa powder, preferably Dutch-processed (see headnote), plus more to serve (optional)
-
1
teaspoon instant espresso powder
-
214
grams (1 cup) white sugar, divided
-
4
large eggs, separated
-
¼
cup plus 2 tablespoons lemon juice
Directions
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01Heat the oven to 325°F with a rack in the lower-middle position. Mist a 9-inch springform pan with cooking spray. In a small bowl, whisk together the flour, baking soda and salt.
-
02In a medium saucepan over medium, bring about 1 inch of water to a simmer. Put the chocolate in a heatproof large bowl and set the bowl on top of the saucepan; be sure the bottom does not touch the water. Stir occasionally until the chocolate is completely melted. Remove the bowl from the pan. Add the oil, cocoa, espresso powder and 107 grams (½ cup) sugar; whisk until well combined. Add the egg yolks and lemon juice; whisk until smooth. Add the dry ingredients and gently whisk until fully incorporated.
-
03In a stand mixer with the whisk attachment or in a large bowl with a hand mixer, whip the egg whites on medium-high until frothy, 1 to 2 minutes. With the mixer running, gradually add the remaining 107 grams (½ cup) of the sugar, then beat until the whites hold soft peaks, 1 to 2 minutes. Add about one-third of the whipped whites to the yolk-chocolate mixture and fold with a silicone spatula to lighten and loosen the base. Scrape in the remaining whites and gently fold in until well combined and no white streaks remain; the batter will be light and airy.
-
04Gently pour the batter into the prepared pan and smooth the surface. Bake until well risen, the surface is crusty and a toothpick inserted into the center of the cake comes out with a few crumbs attached, 45 to 50 minutes; do not overbake.
-
05Set the pan on a wire rack and immediately run a narrow-bladed knife around the edge of the cake to loosen the sides. Cool in the pan for at least 1 hour before serving; the cake will deflate as it cools. When ready to serve, remove the pan sides and, if desired, dust with cocoa.
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Reviews
December 18, 2022
For chocolate lovers
The first time I made this recipe, the center was a little underbake. It was sort of like the interior of a molten lava chocolate cake, still tasty. I couldn't use espresso (can't have caffeine), so I used a really good cocoa. Overall, the dessert was very good. I served it with some fresh fruit and whip cream on the side.
February 12, 2023
Bittersweet chocolate?
I actually just have a question about the bittersweet chocolate. I found I have some that says 70% cacao and some that says 100% cacao. Which would be better to use?
October 16, 2022
Sophisticated Winner
This cake loooked so wonderful on the show, I had to try it. After reading the comments, I made a single change. I substituted the extra tablespoons of lemon juice with a tablespoon and half of water. Otherwise, I followed the recipe precisely and used the Dutch process cocoa. The result was a lovely, moist cake with deep chocolate notes and a hint of lemon that is surprising but similar to the espresso with lemon peel effect. I don’t know if my substitution affected the flavor at all, I do know I love this cake— it is unusual but in a welcome way.
I agree 100% with Brady S. There are so many wonderful recipes on Milk Street, but this was not my (or my family's) favorite. Although the texture was very interesting, the cake was quite bitter and too lemony. Ice cream helped. I used a more neutral olive oil, and I'm glad I did--I think if I had used a richer olive oil, it might have accentuated the bitterness.
This was a good cake. My kid loved it. You do taste a bit of lemon (just slightly). I did not have light olive oil, so I have put half of grade seed oil and half extra virgin olive oil. When I have tasted it before baking, it tasted like olive oil. I was actually afraid it will taste like that after baking. It did not. Overall, its an easy cake to make and its delicious. One thing about mine, it did not look like on the picture. It did not deflate in the center as much. I wonder why???
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This was not my favourite chocolate cake - I much preferred the stovetop chocolate cake or the Swedish sticky chocolate cake from Milk Street. It's possible my olive oil was tasteless, but I couldn't detect it, and the lemon overpowered the chocolate taste, for me.