Its late at night, when you suddenly start craving it. That uncontrollable urge to have something deeply seductive, that pull to go find something devilishly decadent. Something you could sink your teeth into and your tongue could curl to lap it all in. You’d want to toss your head back as it slides down your throat and satisfies your core . Well its all this late night fantacising of Dark Chocolate goodness that resulted in this cake good. I do hope you were thinking of Chocolate too. It was that sheer “I want Chocolate and I want it now!” moment. And trust me when I tell you this cake is very rewarding. Minimal effort and maximum satisfaction.

Chocolate Olive Oil Cake – HD 720p  – Check out this link for a little video I posted on Instagram.



  • 200g Dark Chocolate
  • 125ml extra-virgin olive oil
  • ½ tsp instant coffee powder
  • 200gcaster sugar
  • 2 tbsp almonds
  • 5 large eggs, separated
  • a generous pinch of sea salt
  • Icing sugar, for dusting


Heat the oven to 160°C . Grease and line a 19 cm loose bottom cake tin. Break the chocolate into pieces and place in a heatproof bowl set over a pan of simmering water. Once it’s completely melted, whisk in the oil in a steady stream, then two-thirds of the sugar, whisking to help the sugar dissolve in the heat of the chocolate. Remove from the heat. Stir in the ground almonds, a pinch of flaked sea salt and cool the mix a little bit. Don’t add the eggs while it’s still hot, or the egg yolks will cook. Once cooled add the egg yolks.

In a stand mixer take the egg whites and beat lightly. Add the sugar slowly while whipping up till you get medium stiff peaks. Using a really large metal spoon, loosen the chocolate mixture by folding in a big tablespoon of the egg whites, then fold in the rest carefully so that you don’t lose air. Scrape the batter into the prepared tin and bake for 30 minutes on 160°C and the last 10 on 180°C . Test by inserting a fine skewer into the center of the cake. If it comes out clean, with no batter attached, the cake is ready.

Leave it to cool in the tin – it will deflate and crack a lot, but that is exactly the dramatic effect we are looking for. Dust with icing sugar before serving. Serve with Coffee Ice-cream or any of your choice.


p.s. In this image you can see I ran out of patience and got the cake out a tad bit earlier to do the photo shoot ( was running on a tight schedule ).  The cake is baked a bit under, which is why I returned it to the oven and baked it at 180° C for another 10 mins. Which then was perfect. Do take the time to test by inserting a skewer to see if its done.

Related Posts with Thumbnails

Comment :

Please answer the question below to submit your comment *