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Chocolate Olive Oil Cake

Chocolate Olive Oil Cake

Love is in the Air!


  • 3/4 cup unsweetened cocoa powder, natural or dutch-process

  • 1 cup granulated sugar
  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon baking powder

  • 1/4 teaspoon baking soda

  • 3/4 cup Botticelli's Sicilian Destination Series Extra Virgin Olive Oil, plus more for coating the pan

  • 3 large eggs

  • 1 large egg yolk

  • 1 teaspoon vanilla extract

  • 1/2 cup all-purpose flour

  • 1/2 cup of coffee


Place a rack in the middle of the oven and preheat the oven to 325F

Line the bottom of the 9-inch springform pan or an 8- or 9-inch (20 or 23 cm) round cake pan with parchment paper. Coat the paper and sides of the pan with olive oil. Set aside.

In a large bowl, whisk the cocoa powder, sugar, salt, baking power, and baking soda, breaking up any large clumps of cocoa powder, until combined.

Add the olive oil, eggs, egg yolk, and vanilla. Whisk to combine. Add the flour and stir with a rubber spatula until the batter is almost smooth with just a few small lumps; do not over mix. Mix in the boiling water. Pour the batter into the prepared pan.

Bake until the edges of the cake have begun to pull away from the sides of the pan and a tester inserted into the middle comes out clean with just a few crumbs, 25 to 35 minutes. 

Transfer the cake in its pan to a cooling rack and let cool for 10 minutes before removing it from the pan. Run a knife around the cake to loosen it. If using a springform pan, unclasp the sides. Otherwise, flip the cake onto a plate, peel away the parchment, and flip it back onto the rack or serving plate. 

Serve slices warm or at room temperature, topped with whipped cream and hazelnuts.


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