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Every celebration deserves a great cake, and this Dark Chocolate Olive Oil Cake is exactly the kind of dessert worth celebrating with. Rich, deeply chocolatey, and beautifully moist thanks to the addition of extra virgin olive oil, it's a grown-up take on the classic chocolate cake that feels both elegant and completely indulgent. And the best part? It comes together with a handful of pantry ingredients and just a little patience with the egg whites.
The olive oil is really the secret weapon here. It gives the cake a tender, almost fudgy crumb while adding a subtle fruity note that plays beautifully off the dark chocolate. A dusting of powdered sugar on top and a scattering of fresh berries alongside turns each slice into something that could easily grace the cover of a magazine. Pair it with a chilled glass of Kendall-Jackson Merlot and you have a dessert moment that feels genuinely special, whether it's a birthday, a dinner party, or just a Tuesday night that needs a little sweetness.
What is an Olive Oil Cake?
Olive oil cake is exactly what it sounds like: a cake made with olive oil in place of butter. Rooted in Italian and Mediterranean baking traditions, it's the kind of dessert that's been quietly loved for generations before the rest of the world caught on. Because olive oil stays liquid at room temperature, olive oil cakes are famously moist and have a much longer shelf life than butter-based cakes. Many actually taste even better the day after they're baked.
The flavor is where it really gets interesting. A good olive oil brings subtle fruity, grassy, and sometimes peppery notes that give the cake a slightly savory undertone, which is exactly what makes it play so beautifully with rich, dark chocolate. It's a dessert that feels both rustic and elegant at the same time, and once you've tried one, you'll understand why they've become such a modern dessert favorite.
Dark Chocolate Olive Oil Cake
Recipe Type:
Dessert
Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Servings:
8
Ingredients
- 1 cup dark chocolate, chopped in small pieces
- ½ cup extra virgin olive oil
- 1 cup granulated sugar
- 2 tablespoons ground almonds
- a pinch of sea salt
- 5 large eggs separated
- powdered sugar for dusting
Instructions
- Preheat oven to 350 degrees.
- Lightly coat an 8-inch cake pan with coconut oil spray.
- In a medium sized saucepan, slowly heat the chocolate until melted, stirring occasionally.
- Once the chocolate is completely melted, add the olive oil and â…” cup of the sugar and whisk until the sugar is dissolved and evenly combined.
- Remove the chocolate mixture from the heat, and stir in the ground almonds, a pinch of sea salt and the egg yolks.
- In a large mixing bowl, combine the egg whites and â…“ of the remaining sugar. Beat on high until the egg whites are no longer clear. Add another â…“ of the sugar and continue to beat on high until the egg whites start to increase in volume. Add the remaining â…“ of the sugar and beat on high until medium peaks have formed (firm peaks with tips that droop slightly).
- Slowly fold the chocolate mixture into the egg white mixture, being careful to not lose too much air.
- Pour the batter into the cake pan and bake for 40 minutes.
- Remove from oven and let cool 10 minutes before removing from pan.
- The top of your cake will deflate and crack, don't worry--this is supposed to happen.
- Once cake is removed from pan, use a sifter to top with powdered sugar.
- Serve with fresh berries and a glass of K-J Merlot!
What Wine Pairs Best with Dark Chocolate Olive Oil Cake
Dark chocolate and red wine are basically made for each other, and Lauren's pick of Kendall-Jackson Vintner's Reserve Merlot is a beautiful place to start. Its plush texture and notes of ripe plum, black cherry, and mocha play right into the deep, bittersweet character of the dark chocolate while its soft tannins keep every bite feeling balanced. It's the kind of pairing that turns a slice of cake into a proper dessert moment.
For something a little bolder, Kendall-Jackson Vintner's Reserve Cabernet Sauvignon is a lovely alternative. Its darker fruit, subtle vanilla oak, and structured finish add real depth alongside the cake, making it a great choice for a dinner party or celebration.
