One Bowl Chocolate Olive Oil Cake
This rich and indulgent One Bowl Chocolate Olive Oil Cake has a texture to die for! It’s sophisticated yet so easy to make—you could practically bake it blindfolded (though we don’t recommend it). The olive oil adds an incredible truffle-like texture, while buttermilk gives it that all-important tang. Trust me, it’s a total winner!
Serves: 6 | Prep Time: 15 mins | Cook Time: 35 mins | Total Time: 50 mins
Ingredients
3 medium eggs
150g caster sugar
70g soft brown sugar
80ml extra virgin olive oil (mild in flavour)
150g 70% or 85% dark chocolate
110g ground almonds (or 90g spelt flour)
1/3 tsp baking powder
1/4 tsp bicarbonate of soda
1/3 tsp sea salt
100ml buttermilk
1 tsp vanilla extract
Cocoa powder for dusting
Mascarpone for serving
Method
Preheat the oven to 170°C (fan). Grease a 9-inch baking tray.
Melt the chocolate using a bain-marie (a bowl over simmering water). Stir until smooth and set aside to cool slightly.
Whisk together eggs, sugars, and olive oil in a large bowl until just combined, achieving a double cream-like consistency.
Add the dry ingredients: Stir in the ground almonds, salt, and sieve in the bicarbonate of soda and baking powder.
Add the melted chocolate: Mix in the cooled melted chocolate, followed by the vanilla extract and buttermilk. Be careful not to over-mix—about 10 seconds should do!
Bake: Pour the mixture into the prepared tin and place it in the oven. Bake for about 35 minutes, or until a skin has formed on top and the cake begins to pull away slightly from the edges. A skewer inserted should come out slightly sticky.
Cool and serve: Let the cake cool completely before removing it from the tin. Dust generously with cocoa powder and serve with whipped mascarpone.
Enjoy this decadent chocolate cake as a sweet treat for any occasion. It keeps for up to 4 days covered, making it perfect for prepping ahead!