Chocolate Cake With Olive Oil From Italy
After making so many cakes with Italian Extra Virgin Olive Oil, we are still missing a decadent chocolate cake. Let’s correct that situation and make one right now.
It’s going to be as scrumptious and healthy as the other ones.
By healthy I mean that I always strive to keep the calories and sugar down while still making it taste amazing. High quality ingredients obviously matter too.
Before making it, let’s see the common questions you might have around chocolate cake with olive oil and baking cakes with EVOO in general.
Chocolate Cake With Olive Oil FAQ
Is it OK to bake a cake with olive oil?
Yes, it’s absolutely OK to bake a cake with olive oil. In fact, olive oil can provide moisture and a unique depth of flavor that can’t be achieved with traditional baking fats. Extra virgin olive oil like Belmorso EVOOÂ is even better as it’s less processed and retains more of the oil’s natural taste and nutritional benefits.
Can you use olive oil instead of vegetable oil in a chocolate cake?
Yes, olive oil can be used as a substitute for vegetable oil in a chocolate cake. The swap is a 1:1 ratio, meaning you can use the same amount of olive oil as the amount of vegetable oil called for in the recipe. Using extra virgin olive oil might even enhance the flavor profile of your cake due to its fruity notes and it’s also healthier.
Can you use olive oil instead of coconut oil in chocolate?
Absolutely, olive oil can be used in place of coconut oil in chocolate recipes. Just like with vegetable oil, the substitution is a 1:1 ratio. This could be a good option if you’re looking to avoid the subtle coconut flavor that coconut oil can impart.
Is oil better for chocolate cake?
Using oil, such as extra virgin olive oil, in a chocolate cake can make the cake incredibly moist and rich. Many bakers prefer using oil in chocolate cakes because it allows the chocolate flavor to shine more prominently than when using butter.
Can I bake a cake with olive oil?
Definitely, you can bake a cake with olive oil. It’s a great substitute for traditional baking fats, as it adds moisture and a unique depth of flavor. It’s especially ideal when using extra virgin olive oil, which has a rich flavor and various health benefits.
What does an olive oil cake taste like?
An olive oil cake has a distinct, rich flavor with a hint of fruitiness from the olive oil. The olive oil also gives the cake a wonderfully moist texture. When used in a chocolate cake, extra virgin olive oil enhances the depth of the chocolate and adds a distinctive complexity to the cake’s overall flavor.
Can you replace butter with olive oil in cake?
Yes, you can replace butter with olive oil in cake recipes. To do so, you’d typically use about 3/4 the amount of olive oil as the amount of butter called for in the recipe. Not only does this substitution work well in terms of consistency, but it also results in a more moist and flavorful cake. It’s especially beneficial when using extra virgin olive oil.
Does olive oil affect the flavor of cake?
Olive oil does affect the flavor of the cake, but in a positive way. It adds a unique depth of flavor along with a hint of fruitiness. In chocolate cakes specifically, extra virgin olive oil can complement and enhance the richness of the chocolate, resulting in a deliciously complex flavor profile.
Healthy Chocolate Cake With Olive Oil Recipe
Here you go, my healthier chocolate cake with olive oil that’s still scrumptious and worth every little calorie!
Chocolate Cake With Olive Oil
Equipment
- 2 large bowls
- 1 electric handheld mixer
- 1 spatula
- 1 kitchen scale
- 1 baking dish
- baking paper
- 1 poking stick
Ingredients
- 200 gr flour 00
- 100 ml Belmorso Extra Virgin Olive Oil
- 3 eggs
- 150 gr sugar I am using coconut sugar.
- 1 sachet Vanilla baking mix like Lievito Vanigliato Paneangeli or 2 teaspoons baking powder + 1/2 teaspoon baking soda
- 1 pinch salt
- 150 gr milk chocolate I am using 1 bar for melting it into the cake and half a bar for adding pieces into the batter.
- 1 tbsp powdered sugar (optional) for finishing off the cake
Instructions
- Melt your 100 gr bar using the double boiler method. Set aside.
- Start by cracking the eggs into a large bowl.
- Add the sugar and mix.
- Then add half the EVOO and keep mixing.
- Now, add your melted chocolate and mix.
- Weigh the flour, put into a bowl; add the baking powder and soda, and the pinch of salt; and mix everything well.
- Turn your oven on so it starts heating up.
- Add 1/3 of the dry mixture into the liquid mixture and beat with the electric mixer. Repeat until you have used all the dry mixture.
- Layer some baking paper on your baking dish, ideally a pound cake dish, and drizzle some EVOO.
- Pour the chocolate cake with olive oil batter into the dish, and add squares of chocolate from the other half bar.
- Bake in your pre-heated oven for 60 minutes at 160 degrees Celsius, or until a stick comes clean. For my cakes, I like to use my 4D hot air setting, which is meant to distribute heat evenly. I also prefer cooking the cake at a lower temperature and for longer, as I believe it makes the cake moist and fluffy.
Notes
Other Olive Oil Cakes On The Blog
Italian Banana Bread with EVOO
Lemon Cake with Novello, Mascarpone & Raspberries
2 Responses
Franco, what is Evoo?
I will be making the chocolate cake, sounds delicious!
Never used olive oil before in a cake!
Many thanks
Marée Maher
Hi Maree. EVOO is the acronym for extra virgin olive oil. Cakes with evoo are delicious, healthy and very moist and fluffy. I suggest you use a high quality Italian EVOO to make this chocolate cake or other ones. You can shop one from our range. They are available both online on tastewithgusto.ie, and at our markets.