Name: Dark Chocolate Olive Oil Cake
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 12
Ingredients: 3/4 cup extra-virgin olive oil more for greasing the pan; 1/2 cup unsweetened cocoa powder good-quality; 1/2 cup boiling water; 1 tbsp pure vanilla extract; 1 1/3 cups all-purpose flour; 1/2 tsp baking soda; 1 tsp sea salt; 1 cup superfine sugar; 3 large eggs; flaky sea salt for sprinkling; 1/2 cup heavy cream or whipped coconut cream; 1/2 tsp ground cardamom; 1 tsp dried rose petals optional; 1/2 cup chopped unsalted pistachios

01

Overview

Prep10 min

Cook35 min

Total45 min

Servings12

DifficultyEasy

02

Ingredients

3/4 cup extra-virgin olive oilmore for greasing the pan1/2 cup unsweetened cocoa powdergood-quality1/2 cup boiling water1 tbsp pure vanilla extract1 1/3 cups all-purpose flour1/2 tsp baking soda1 tsp sea salt1 cup superfine sugar3 large eggs flaky sea saltfor sprinkling1/2 cup heavy creamor whipped coconut cream1/2 tsp ground cardamom1 tsp dried rose petalsoptional1/2 cup chopped unsalted pistachios

03

Equipment

9-inch springform pan
Stand mixer or hand mixer
Mixing bowls
Wire rack

04

Method

01

Bloom the cocoa

Preheat the oven to 325°F. Grease a 9-inch springform pan with olive oil and line the base with parchment. Sift the cocoa into a medium bowl, whisk in the boiling water until smooth, then whisk in the vanilla. Set aside to cool slightly. In a large bowl, combine the flour, baking soda, and salt.

02

Make the batter

In a stand mixer with the paddle, beat the sugar, olive oil, and eggs until light and fluffy, about 3 minutes. Turn the speed down and pour in the cocoa mixture. Slowly add the flour mixture until evenly incorporated, scraping the bowl as needed.

03

Bake and finish

Pour the batter into the prepared pan and sprinkle with flaky salt. Bake 30 to 35 minutes until the sides are set and a tester comes out clean or with a few crumbs. Cool 10 minutes, then release the pan. Whip the cream with cardamom to stiff peaks. Serve slices with cardamom cream, rose petals, pistachios, and more flaky salt.

✦

Tips

NoteAurora prefers the garnish. I prefer the last bite.

NoteMake it once, then make it yours with tiny swaps.

NoteLeftovers are friends if you store them kindly.

✦

Nutrition

Caloriesvaries

NoteApproximate; depends on servings and toppings

✦

Storage

RefrigeratorStore covered and reheat gently when needed.

Best freshFlavor and texture are happiest the day you make it.

?

Frequently asked

Can I change it a little?+

Yes — keep the heart of the method and swap toppings or veggies as you like.

How do I store leftovers?+

Cool, cover, and refrigerate. Reheat gently when needed.

Is this hard?+

No — easy steps, soft kitchen energy.

Dark Chocolate Olive Oil Cake

Overview

Ingredients

Equipment