Baked Chocolate Olive Oil Cake with Sea Salt
A moist, tender chocolate cake enriched with olive oil and finished with a sprinkle of flaky sea salt for a perfect balance of sweet and savory. This mediterranean-inspired recipe ready in about 50 minutes layers all-purpose flour, unsweetened cocoa powder, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 2 large eggs
- 1/2 cup extra virgin olive oil
- 1/2 cup whole milk
- 1 tsp vanilla extract
- 1/4 tsp for topping flaky sea salt
Instructions
- Step 1: Preheat the oven to 350°F. Grease and flour an 8-inch round cake pan.
- Step 2: In a large bowl, sift together 1 cup all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 cup granulated sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp fine sea salt until well combined.
- Step 3: In a separate bowl, whisk 2 large eggs, 1/2 cup extra virgin olive oil, 1/2 cup whole milk, and 1 tsp vanilla extract until smooth and slightly frothy.
- Step 4: Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined and no streaks of flour remain, being careful not to overmix.
- Step 5: Pour the batter into the prepared cake pan and smooth the top with a spatula. Sprinkle 1/4 tsp flaky sea salt evenly over the surface.
- Step 6: Bake in the preheated oven for 30-35 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
- Step 7: Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely. Serve sliced.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Baked Chocolate Olive Oil Cake with Sea Salt take to make?
Total time is about 50 minutes (15 min prep + 35 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Baked Chocolate Olive Oil Cake with Sea Salt?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Baked Chocolate Olive Oil Cake with Sea Salt?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Chocolate Olive Oil Cake with Sea Salt for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Baked Chocolate Olive Oil Cake with Sea Salt?
Mediterranean mains like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
