Quick Olive Oil and Dark Chocolate Olive Oil Cake
A moist, tender cake with a subtle fruity olive oil flavor, enriched by the bittersweet depth of dark chocolate chunks. This mediterranean-inspired desserts ready in about 60 minutes layers all-purpose flour, granulated sugar, baking powder 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 350 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 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp fine sea salt
- 3 large eggs
- 3/4 cup extra virgin olive oil
- 1/2 cup whole milk
- 1 tsp vanilla extract
- 1 cup dark chocolate chunks
Instructions
- Step 1: Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.
- Step 2: In a large bowl, whisk together 1 3/4 cups all-purpose flour, 1 cup granulated sugar, 2 tsp baking powder, and 1/2 tsp fine sea salt until evenly combined.
- Step 3: In a separate bowl, beat 3 large eggs with 3/4 cup extra virgin olive oil, 1/2 cup whole milk, and 1 tsp vanilla extract until fully blended.
- Step 4: Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined; do not overmix.
- Step 5: Fold in 1 cup dark chocolate chunks evenly throughout the batter.
- Step 6: Pour the batter into the prepared pan and bake for 40-45 minutes until a toothpick inserted in the center comes out clean and the cake is golden on top.
- Step 7: Let cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Quick Olive Oil and Dark Chocolate Olive Oil Cake take to make?
Total time is about 60 minutes (15 min prep + 45 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 Quick Olive Oil and Dark Chocolate Olive Oil Cake?
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 Quick Olive Oil and Dark Chocolate Olive Oil Cake?
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 Quick Olive Oil and Dark Chocolate Olive Oil Cake 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 Quick Olive Oil and Dark Chocolate Olive Oil Cake?
Mediterranean desserts 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.
