Chocolate Olive Oil Cake

Chocolate Olive Oil Cake

Moist. Gooey. For die-hard chocolate lovers only. (You aren’t? Weird.)

If you’re thinking about swapping store bought Creme Eggs for something homemade - with love - might we subtly suggest this chocolate olive oil cake recipe from Daily Food Co

It’s got all the makings of an adequate Easter Sunday breakfast in our eyes.


  • 150ml of regular olive oil (plus a bit extra for greasing)
  • 50g of good-quality cocoa powder (sifted)
  • 2 teaspoons of your best vanilla extract
  • 1 shot of espresso (mixed in with approx 150mL water)
  • 75g of melted dark chocolate
  • 150g of ground almonds (or almond flour) 
  • ½ teaspoon of bicarbonate soda
  • 1 pinch of salt
  • 200g caster sugar
  • 3 large eggs


  1. Preheat your oven to 170°C, grease a 22-23cm springform tin with a touch of olive oil and line with baking paper. 
  2. In a bowl or jug, sift your cocoa powder and whisk in your espresso/water mixture until you have a smooth, runny (but only just) and chocolate-y paste. Mix in the vanilla extract, and set aside to cool a little. 
  3. In another small(ish) bowl, combine your ground almonds (or flour) with the bicarb soda and a pinch of salt.
  4. Next, get your sugar, olive oil and eggs and place into the bowl of your mixer, or get ready to DIY it with a little elbow grease. Mix together vigorously for about 3 minutes, until you have a pale, aerated and thick cream. 
  5. Reduce your mixer speed to gradually add in your cocoa mixture, followed by the melted dark chocolate. Keep stirring until fully combined and then slowly add your ground almond mixture too. Scrape down the sides of the bowl and give it a gentle stir with a spatula. Then lick the spatula clean.
  6. Pour your batter into your cake tin and place it in the oven. Bake for approximately 40-45 minutes or until the edges are set, and the centre on top still has a slight dampness to it. Test with a cake tester; it should come out mainly clean with a few sticky chocolate crumbs clinging to it.. Lick that, too.
  7. Allow your masterpiece of a cake to cool for 10 minutes inside the tin on a wire rack. Then, gently loosen the sides of the cake with a small metal spatula and remove it from the tin. Let it cool. Drizzle with cream, serve with ice-cream, or spoon it straight off the rack. You do you.