Orange Chocolate Olive Oil Cake

What you will need:

2/3 cup Patricia & Paul Blood Orange Olive Oil plus a little more for greasing pan

8 TBS unsweetened cocoa powder sifted

½ cup hot coffee or espresso

2 tsps pure vanilla extract

¾ cup plus 1 TBS all-purpose flour

½ tsp baking soda

Pinch of salt

1 cup sugar

3 eggs

1 cup strawberries rinsed, hulled and sliced.

Patricia & Paul Dark Chocolate Balsamic Vinegar for drizzling


Preheat oven to 325 degrees F. Grease a 9-inch springform pan and line the base with parchment paper. Measure and sift cocoa powder into a bowl or measuring cup and whisk in coffee until you have a very thick but slightly runny paste. Whisk in vanilla extract and set aside.

In a small bowl, combine flour with baking soda and salt.

In the bowl of a stand mixer equipped with the paddle attachment, combine sugar, Olive Oil and eggs. Beat together on high for about 3 minutes until the mixture is pale and thickened. Turn the speed down and pour in the chocolate mixture blending until incorporated. Scrape the bowl and add flour mixture and blend on lowest speed until just combined.

Scrape the bowl again and add the batter to the prepared pan. Bake for 30 – 40 minutes or until the sides are just set and the top center looks slightly damp.  A toothpick inserted into the center should come out with a few crumbs attached.

Let cool for about 15 minutes before loosening the edges with a knife or spatula and opening the pan.

Serve with berries and a drizzle of Dark Chocolate Balsamic on the plate.



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