Chocolate Olive Oil Cake

Excellent dessert without guilt
bruno albouze olive oil cake

Chocolate Olive Oil Cake

Yields12 ServingsPrep Time30 minsCook Time1 hrTotal Time1 hr 30 minsDifficultyBeginnerRating


Cake Batter
 180 g all-purpose or cake flour
 5 g baking soda
 40 g unsweetened cocoa powder
 150 g eggs, at room temp
 2 g salt
 200 g olive oil
 0.20 g almond extract
 5 g vanilla
 200 g raw sugar
 100 g hot water
Strawberry Mixture
 500 g strawberries
 125 g raspberry spread to taste
 3 g fresh mint or basil, minced
Greek Yogurt Whipped Cream
 250 g greek yogurt
 250 g heavy cream
 5 g vanilla
 15 g powdered sugar



Chocolate Olive Oil Cake is incredibly moist. This elegant and easy to make dessert is served with a refreshing concoction of chopped strawberries, raspberry jam and mint. A dollop of Greek yogurt whipped cream is then added on top creating a perfectly balanced cake. This cake is rather served individually on plates. Make the cake a day ahead.

Cake Batter

Prepare a ≈9-inch/23 cm diameter cake pan or cake ring greased and line with parchment.
In the mixing bowl, gather together the eggs, oil, sugar, vanilla and almond extract. Beat on high speed for 5 minutes until light and fluffy. Meanwhile, sift together flour, baking soda and cocoa powder. Add hot water to the egg-oil-sugar mixture, and then the powders. Mix until homogenized. Hot water added to cake batter has the additional advantage of creating an incredibly smooth texture and very moist crumb. Fill up the prepared pan and bake.


Preheat oven to 325ºF/165ºC. Bake cake for about an hour. Insert the blade into the center of the cake. If the knife comes out clean, the cake is done. Cool off cake for 10 minutes and un-mold. Leave chocolate cake at room temperature overnight prior to cut.

Strawberry Mixture

Wash strawberries and hull them with the tip of your pairing knife. Slice and chop into small cubes. Season chopped strawberries with raspberry spread and minced mint. Add a drizzle of olive oil; set aside.

Greek Yogurt Whipped Cream

Beat all ingredients together to soft peaks.. Note that since yogurt is added to the heavy cream, it won't produce a Chantilly like texture but rather will remain quite soft.


Slice off cake top and divide into 10 or 12 portions. Garnish bottom cakes with a tablespoon of strawberry mixture and Creek yogurt chantilly. Cover with cake tops and repeat. Add a drizzle of olive and reduced balsamic vinegar if desired. Enjoy!

chocolate olive oil cake

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