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    Home - Cake

    Published: May 30, 2017 · Modified: Oct 5, 2021 by Amanda Powell · This post may contain affiliate links.

    Chocolate Olive Oil Cake

    Jump to Recipe Print Recipe

    A decadent single layer chocolate olive oil cake paired with cardamom whipped cream, pistachios, and dried rose petals. It's a medley of flavors that make a perfect end to a meal. This is one dessert that will surely impress. 

    A rich and decadent chocolate olive oil cake with cardamom whipped cream, rose, and pistachio

    I love making cakes using olive oil. The natural fruity flavors in olive oil complements certain cakes so well. I've made a few cakes using olive oil like my lemon lavender semolina cake and my chocolate orange cake and they happen to be some of my favorite cakes on the blog. This chocolate olive oil cake is definitely added to that list as well.

    It is important to make sure the chocolate olive oil cake cools in the pan for a while before removing, and when you do, be very gentle. The cake is on the thin side, and therefore delicate. The flavors are rich, so feel free to omit anything if you think it would be too much, or substitute with what you have available. Karen does give substitute suggestions for the recipe - and for every other recipe in the book, which I really appreciate since not everyone has access to the same ingredients.

    A rich chocolate olive oil cake with cardamom whip, pistachios, and rose for a truly decadent dessert

    I have a lot of cookbooks focused on seasonal fare and eating simply. What I love the most about Simple Fare is that there is an element of elegance that I find others often lack. I also love the large coffee table size which means huge, gorgeous photographs. This book is beautiful enough to just thumb through at any given moment. But still, cook from this book. Make as much as you can. Because this chocolate olive oil cake is just the beginning. There are so many incredible recipes that need to be made.

    A simple sweet chocolate olive oil cake with pistachios, rose, and a light cardamom whipped cream

    In the meantime, make this cake. Make it and have it with a cup of tea or coffee on a rainy summer day and enjoy.

     

    A rich and decadent chocolate olive oil cake with cardamom whipped cream, rose, and pistachio

    Chocolate Olive Oil Cake

    Amanda Powell
    A fudgy and chocolaty chocolate olive oil cake that is packed with exotic flavor
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 35 mins
    Total Time 50 mins
    Course Dessert
    Cuisine American
    Servings 1 cake
    Calories 397 kcal

    Ingredients
      

    • ¾ cup extra virgin olive oil
    • ½ cup unsweetened natural cocoa powder
    • ½ cup boiling water
    • 1 tablespoon vanilla extract
    • ⅓ cup all-purpose flour**
    • ½ teaspoon baking soda
    • 1 teaspoon salt
    • 1 cup granulated sugar
    • 3 large eggs room temperature
    • ½ cup heavy cream
    • ½ teaspoon ground cardamom
    • 1 tablespoon powdered sugar
    • dried rose petals
    • pistachios chopped
    • flaky sea salt

    Instructions
     

    • Preheat the oven to 325 degrees F. Grease a 9-inch springform pan with some oil and line the bottom with parchment paper.
    • In a bowl, whisk together the cocoa powder and water until it forms a thin paste. Stir in the vanilla extract and set aside to cool.
    • In another bowl mix together the flour, baking soda and salt.
    • In a mixer, beat together the sugar, eggs, and extra virgin olive oil until light in color.
    • Beat in the chocolate mixture into the oil mixture until well combined.
    • Fold in the flour until there are no white streak and pour into the springform pan.
    • Bake for 30 - 35 minutes. The edges should be set and a toothpick inserted comes out clean.
    • Cool in the pan for at least 15 minutes before removing and allowing to cool completely.
    • While the cake is cooling, beat together the heavy cream, cardamom, and powdered sugar. until medium peaks form. Chill until ready to serve the cake.
    • Top slices of the cake with rose petals, pistachio, flaky salt, and whipped cream.

    Notes

    ** I found out after making the cake that there was a typo in the cookbook. It should have read 1 ⅓ cups all-purpose flour. However, I used only ⅓ cup and it came out just fine. Only thinner and more fudgy!

    Nutrition

    Calories: 397kcal
    Tried this recipe?Tag me on Instagram! @acookienameddesire #acookienameddesire

     

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    About Amanda Powell

    Baker, photographer, and sometimes world traveler behind A Cookie Named Desire. Obsessed with helping people live life sweetly with delicious food to share with the special people in your life and creating lasting memories.

    Reader Interactions

    Comments

    1. Kendra Frazier says

      July 22, 2017 at 12:17 pm

      This cake was truly amazing!!!

      Reply
    2. Maryanne | the little epicurean says

      June 09, 2017 at 6:35 pm

      This cake has all my favs: chocolate, olive oil, and cardamom! (Your photos are SO beautiful!)

      Reply
    3. Meg | Meg is Well says

      May 31, 2017 at 10:52 am

      I haven't made a cake with olive oil yet buy I've been meaning to! And I love coffee table sized cookbooks. Lol, I just need to get a decent coffee table.

      Reply
    4. Phi @ The Sweetphi Blog says

      May 30, 2017 at 4:12 pm

      This cake (and that cookbook) sound so incredible! I too am a huge fan of seasonal foods, and cake, so really, this recipe is just calling my name.

      Reply

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    Hi, I'm Amanda! I am the baker and photographer behind A Cookie Named Desire. I'm a world traveler (sometimes) with a major weakness for cookies and cheese. While I'm mostly self-taught, I recently received a degree in Food Science!

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