Fustini's Oils and Vinegars
Chocolate Olive Oil Cake

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Chocolate Olive Oil Cake


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Chocolate Olive Oil Cake


  • ⅔ cups Fustini's Blood Orange olive oil
  • 6 tablespoons sifted, unsweetened cocoa powder
  • ½ cup boiling water
  • 2 teaspoons vanilla extract
  • 1 ½ cups almond flour 125 grams of all-purpose flour
  • ½ teaspoon baking soda
  • pinch of sea salt
  • 1 cup confectioners’ sugar
  • 3 large eggs


The ultimate holiday cake: experience a dark chocolate richness, lifted by the fragrant blood orange olive oil, to deliver a light, elegant cake to celebrate the festive season


Step 1. 

Preheat the oven to 325F. Grease a 9-inch round baking pan lightly with olive oil and line with parchment paper. Place the sifted cocoa powder in a mixing bowl and whisk in the boiling water until you have a smooth, chocolatey, runny paste.  Whisk in the vanilla extract and then set aside to cool.

Step 2. 

In a separate bowl, combine the almond flour with the baking soda and salt. Put the sugar, olive oil and eggs into a bowl of a freestanding mixer and with the paddle attachment beat vigorously for 3 minutes until you have a pale-colored, aerated and thickened cream.  Gently add the almond flour mixture and cooled cocoa mixture.  

Step 3. 

Scrape the mixture down, and stir a little with a spatula, then pour this dark, liquid batter into the prepared tin. If it looks too dry -it should be quite runny- add a little water plus a splash of more olive oil. Bake for 35 minutes or until the sides are set and the very center, on top, still looks slightly damp. A cake tester should come up mainly clean but with a few sticky chocolate crumbs clinging to it.

Step 4. 

Let it cool for 10 minutes on a wire rack, still in the tin, and then ease the sides of the cake with a thin spatula and spring it out of the tin.  Leave to cool completely or serve while still warm with a scoop of ice cream.

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