My olive oil chocolate cake unveiled!

After all these years I am sharing with my followers, probably my most popular cake that I make. In fact many of the cakes that you see in my gallery were made with this very recipe. Why do I claim that it will probably be the best chocolate cake you have ever tasted? Try it and then let me know. The proof is in the pudding, but in this case the proof is in the cake.


There are two aspects of this cake that stand out; 1, It is moist, with a fine crumb that literally melts in your mouth, 2, There is the deep chocolate flavor that will satisfy your most intense chocolate cravings!

How do I get such a silky smooth texture? Part of the reason in the olive oil. The oil coats the flour much better than a solid fat, slowing down the development of gluten which can cause a rubbery texture. Also, make sure you use a flour whose gluten content is no higher than 11% ( closer to 10 is even better) to keep the desired mouth feel.


What about the deep chocolate flavor? First of all I choose a cocoa powder that has a strong flavor. I use either Callebaut dark or Elite. Then I add a teaspoon of almond extract. Actually when you eat the cake you don't notice the almond flavor at all, but the extract helps bring out the natural nutty tones of the cocoa. Finally I add strong coffee, which serves to further intensify the chocolate without giving the cake a coffee flavor.


Oh, and almost as important, don't bother plugging in your mixer. Just mix it by hand in one bowl. I call this a dump recipe. Just dump the ingredients in a bowl, mix, pour in your baking pans and bake!


Suggestions for a consistent outcome each time:1. weigh your dry ingredients on a small kitchen scale which is readily available at most baking or even your local grocery store. 2. Before pouring the batter into the baking pans, pour it first into another bowl to ensure that all the batter that sometimes gets stuck on the bottom is properly incorporated.


Chocolate cake:

2 cups (14oz, or 397 grams) sugar

2 eggs (Israel :Medium, USA: Large)

1 cup non dairy milk substitute

1 cup (4.16 oz. or 118 grams) cocoa powder

1 cup olive oil (8 oz. or 240 ml)

1 tsp. salt

2 tsp baking powder

1 tsp baking soda

1 tsp. each, almond and vanilla extracts

2 1/2 cup flour ( 11.25 oz. or 316 grams)

1 1/4 cup hot strong coffee (10 oz. or 300 ml.)


Preheat oven to 325 F* or 163 C*

Spray pans will cooking spray and line the bottom of the baking paper

Mix all dry ingredients with a hand whisk

Mix together all liquid ingredients ( except hot coffee ) and mix together with the dry ingredients

Add hot coffee and mix until the batter is combined.

Bake approximately 35 minutes or until toothpick comes out with moist crumbs clinging to it.

yield: 20 servings
































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