12 Feb Chocolate Olive Oil Cake

Recipes, Sweet

Chocolate Olive Oil Cake

12 February 2023

PREP TIME: 10 mins - Cook Time: 45 mins -  Serves: 6-8

The combination of olive oil and almond meal produces a deliciously, squidgy, puddingy sort of cake that is perfectly delicious.

Ideally serve warm with fresh raspberries or  with vanilla ice cream and pears, poached in red wine.

Recipe Template


150 mls olive oil

50 g good quality (Dutch)  cocoa - sifted

125 mls boiling water

2 teaspoons vanilla extract

150 g almond meal

1 pinch salt

200 g caster sugar

3 large eggs


Digital scales

Measuring spoons

22cm spring - form cake tin

Mixing bowl or jug


Electric mixer with whisk attachment


Wire cake rack


1. Prep

Preheat the oven to 170 C

Grease the cake tin with a little olive oil  and line the base with baking paper

2. Prepare the Mixture

Measure and sift the cocoa powder into a bowl or jug.

Whisk in the boiling water until you have a smooth chocolatey, still runny, paste.

Whisk in the vanilla extract, then set aside to cool a little.

Put the sugar, olive oil and eggs into the mixing bowl of the mixer and beat together on high speed for about 3 minutes until you have a pale-primrose, aerated mixture.

Turn the speed down a little and add the cocoa mixture, beating as you go.

When all of the cocoa mixture is added, slowly add the almond meal and salt and combine well.

Scrape down the sides of the bowl with a spatula and stir into the mixture.

Pour the mixture into the prepared tin.

3. Cook

Bake for 40 - 45 minutes or until the sides are set and the top centre, still looks a little damp.

Slip a knife or skewer into the cake- it is cooked when it comes out clean - but may have a few sticky crumbs clinging to it.

4. To Serve

Let the cake cool for 10 minutes on a wire rack in its tin.

After 10 minutes, run a knife around the inside edge of the tin - loosening the cake from it. 
Release the cake from the pan ring. 

Transfer the cake on its base to a serving platter.

Serve warm or at room temperature.

Sprinkle with sifted caster sugar or a mixture of sugar and coffee powder. Garnish with raspberries and or edible flowers .


Recipe adapted by Elizabeth Peddey  from  recipe by Nigella, as featured in Nigellisima

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