Chocolate Espresso Olive Oil Cake


I am not what you’d call a chocoholic, but every now and then, when only something chocolate will do, this cake is guaranteed to satisfy the craving every time. It has a rich, deeply chocolate flavor and is not overly sweet. It requires no frosting, merely a dollop of sweetened whipped cream and perhaps a dusting of confectioner’s sugar. It’s a simple recipe and the ingredients are pantry staples so you can make it whenever the urge strikes.


  • 1 cup flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 eggs plus 1 yolk
  • 1 1/4 cup sugar
  • 2/3 cup Extra-Virgin Olive Oil (delicate) plus oil for greasing pan
  • 1/2 cup cocoa powder
  • 1/4 cup plus 1 tablespoon espresso (or strong coffee)
  • 1 teaspoon vanilla
  • 1 cup chocolate chips (semi-sweet or bittersweet)
  • 1 cup heavy whipping cream
  • 1 teaspoon vanilla
  • 2 tablespoons sugar
  1. Grease a round cake pan with olive oil, line it with a piece of parchment paper, then grease the parchment and sides of pan. Dust the pan (bottom and sides) lightly with flour.
  2. In a small bowl, stir together the flour, baking soda and salt.
  3. In a large bowl, add the eggs plus yolk and sugar. Using a hand mixer, combine the eggs and sugar, slowly add the olive oil and beat on medium speed 3 minutes until mixture is thick and creamy.
  4. Sift the cocoa powder into a small bowl, pour the hot coffee over the cocoa, stirring well (it will be thick). Stir in the vanilla. Add a little at a time to the egg mixture, beating on low speed until smooth.
  5. Gradually add in the dry ingredients. Stir in the chocolate chips.
  6. Pour into prepared baking pan, bake at 325*  65-70 minutes for round 7-inch x 2-inch pan (55-60 minutes for round 8-inch x 2-inch pan).
  7. Remove from oven. Using a small spatula or butter knife, loosen the cake from the pan by running it around the inside edge. Let cool completely.
  8. In a mixing bowl, whip the cream with the vanilla and sugar until soft peaks form.
  9. To serve, slice generous-sized wedges with a dollop of whipped cream and let the indulgence begin.
Italian Steak Sandwich
Balsamic Beets with Gorgonzola