Imagine a cake so decadent, so richly chocolatey, that it defies all traditional baking expectations. Our Chocolate Chocolate Chip Olive Oil Cake is not just another dessert - it's a revolutionary culinary experience that will transform your understanding of what a chocolate cake can be. By using olive oil instead of butter, we've created a moist, tender masterpiece that's both luxurious and unexpectedly sophisticated. Whether you're a seasoned baker or a curious food adventurer, this recipe promises to be your new obsession.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup olive oil
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper, ensuring the sides are well-coated to prevent sticking.
- In a medium bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Whisk to combine and ensure there are no lumps.
- In a large mixing bowl, combine the olive oil and granulated sugar. Whisk vigorously until the mixture becomes smooth and slightly lighter in color, about 2-3 minutes.
- Add the eggs one at a time, whisking thoroughly after each addition. Mix in the vanilla extract, ensuring all wet ingredients are well incorporated.
- Gradually fold the dry ingredients into the wet ingredients using a spatula. Mix gently but thoroughly, being careful not to overmix. The batter should be smooth and free of flour streaks.
- Fold in most of the chocolate chips, reserving a small handful for topping. Gently stir to distribute the chips evenly throughout the batter.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula. Sprinkle the remaining chocolate chips on top of the batter.
- Bake in the preheated oven for 25-30 minutes. To check for doneness, insert a toothpick into the center of the cake - it should come out with a few moist crumbs but not wet batter.
- Remove from the oven and let the cake cool in the pan for 10 minutes. Then, carefully turn out onto a wire rack to cool completely.
- Once cooled, slice and serve. Optional: dust with powdered sugar or serve with a scoop of vanilla ice cream for extra indulgence.
Tips
- • Always sift your dry ingredients to prevent lumps and ensure a smooth, even texture. • Use high-quality cocoa powder and olive oil for the most intense flavor profile. • Don't overmix the batter - gentle folding preserves the cake's delicate structure. • Room temperature eggs blend more smoothly and create a more uniform batter. • For an extra indulgent touch, use dark chocolate chips for a more intense chocolate experience. • Let the cake cool completely before slicing to maintain its structural integrity. • Store in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness. • For a gourmet presentation, serve with a light dusting of cocoa powder or a drizzle of chocolate ganache.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 5g
Fat: 22g
Saturated Fat: 5g
Cholesterol: 40mg
