Dark Chocolate Olive Oil Cake

Using cocoa powder in baking is nothing new, but olive oil? Believe it or not, this cake is very good! The use of yogurt keeps it moist. Sprinkle with powdered sugar instead of a super-sweet icing, and serve with berries for an antioxidant-loaded dessert!

• 1 cup all-purpose flour
• 1/2 cup unsweetened Dutched dark cocoa powder
• 2 teaspoons baking powder
• 1/8 teaspoon salt
• 3/4 cup sugar
• 3/4 cup nonfat plain Greek yogurt
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup extra virgin olive oil
• 3/4 cup dark chocolate chips (mini chips sink less)

Preheat oven to 350ºF. Grease a 9-inch round baking pan, and line the bottom with a cut-out round of parchment paper. In a medium bowl whisk together the flour, cocoa powder, baking powder, and salt. Set aside. In a large bowl, mix the sugar, yogurt, eggs, vanilla, and olive oil together until combined. In batches, mix the flour mixture into the yogurt mixture and gently stir until combined. Fold in the chocolate chips, and then pour the cake batter into the prepared pan. Bake for 40 to 45 minutes or until a toothpick inserted into the center comes out clean. 

Cool the cake in the pan for 15 minutes in a rack; then gently run a knife along the side of the cake. Carefully invert the cake onto a plate and then invert again onto a cooling rack to cool completely. Serve alone, dusted with powdered sugar, or with berries.

Printable recipe available at: https://www.thespicedlife.com/dark-chocolate-olive-oil-cake/

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