Chocolate Espresso Olive Oil Cake

Chocolate Espresso Olive Oil Cake


  • 1 cup flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 eggs plus 1 yolk
  • 1 1/4 cup sugar
  • 2/3 cup California COOC – Certified Extra-Virgin Olive Oil (delicate) plus oil for greasing pan
  • 1/2 cup cocoa powder
  • 1/4 cup plus 1 tablespoon espresso
  • 1 teaspoon vanilla
  • 1 cup chocolate chips (semi-sweet or bittersweet)
  • Confectioner’s sugar for dusting


  1. Grease a round cake pan with olive oil, line it with a piece of parchment paper, then grease the parchment and sides of pan. Dust the pan (bottom and sides) lightly with flour.
  2. In a small bowl, stir together the flour, baking soda and salt.
  3. In a large bowl, add the eggs plus yolk and sugar. Using a hand mixer, combine the eggs and sugar, slowly add the olive oil and beat on medium speed 3 minutes until  mixture is thick and creamy.
  4. Sift the cocoa powder into a small bowl, pour the hot coffee over the cocoa, stirring well (it will be thick). Stir in the vanilla. Add a little at a time to the egg mixture, beating on low speed until smooth.
  5. Gradually add in the dry ingredients. Stir in the chocolate chips.
  6. Pour into prepared baking pan, bake at 325*  65-70 minutes for round 7-inch x 2-inch pan (55-60 minutes for round 8-inch x 2-inch pan).
  7. Remove from oven. Using a small spatula or butter knife, loosen the cake from the pan by running it around the inside edge. Let cool completely.
  8. Pour some powdered sugar into a bowl and stir it to remove clumps and separate the particles.
  9. Carefully pour the sugar into an empty sugar shaker, sifter, sieve or fine strainer.
  10. Dust the top of the cake, slice and serve.


Recipe adapted from Sicilian Girl, Photo credit:

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