Tasty Chocolate Olive Oil Cake

This lush chocolate olive oil cake with almond flour has become my favorite sweet treat when I want something fancy but don't want to spend hours in the kitchen. The mix of deep cocoa and fruity olive oil gives it a grown-up taste that feels totally European, while using almond flour makes it gluten-free without even trying.

I came up with this cake for a dinner where many folks couldn't eat certain foods. What started as just making sure everyone could enjoy dessert turned into the hit of the night – everybody asked me to share how I made it before they left.

Ingredients

• Almond flour: Gives a soft texture and nutty background that works so well with the chocolate
• Eggs: Build the foundation and add richness to this flour-free cake
• Olive oil: Brings fruity hints and keeps everything super moist; pick one with flavor you actually like
• Dutch cocoa powder: Creates a more intense chocolate experience than regular cocoa, but either type works fine
• Strong coffee: Makes the chocolate taste even better without making your cake taste like your morning brew
• Sugar: Cuts through the bitter notes from cocoa and coffee
• Vanilla extract: Brings cozy depth to all the other flavors
• Baking soda and baking powder: Team up to make the cake rise just enough
• Salt: Boosts every flavor, especially bringing out the chocolate

Step-by-Step Instructions

Prepare Your Oven and Pan:

Get your oven going at 325°F and really butter up a 9-inch cake pan. The cooler temp makes sure it bakes gently so it stays nice and moist.

Create Your Base:

Grab a big bowl and beat eggs and sugar with an electric mixer for about 20 seconds on medium-high. This quick mix adds some air without going overboard.

Add The Wet Ingredients:

Pour in your olive oil, coffee (cooled down), and vanilla. Mix until everything comes together. It'll look pretty runny now but don't worry – that'll change.

Incorporate Dry Ingredients:

Dump in the almond flour, baking soda, baking powder, cocoa powder, and salt. Mix until it's all smooth. Your batter will get thicker but should still be easy to pour.

Bake To Perfection:

Pour everything into your greased pan, making sure it's spread out evenly. Bake for 35-43 minutes. You'll know it's done when the top feels set and a toothpick stuck in the middle comes out mostly clean.

Cool And Release:

Let the cake hang out in the pan for about 15 minutes before trying to take it out. Run something flat around the edges to loosen it, then flip it onto a rack to finish cooling.

Finish With Flair:

Once it's totally cool, sprinkle some powdered sugar on top if you want. This easy touch makes it look fancy and adds a bit of sweetness.

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Coffee is my hidden trick in this cake. I found out how great it was years back when baking for my nephew who loves chocolate. He noticed the cake tasted more chocolatey but couldn't figure out what made it so special.

Serving Suggestions

This cake tastes great by itself with just some powdered sugar on top, but it's even better with some extras. Fresh berries – especially raspberries or strawberries – add a nice tangy contrast to the rich chocolate. A spoonful of whipped cream or some vanilla ice cream makes for awesome texture differences. If you're hosting a dinner party, try serving thin slices with espresso or a sweet dessert wine like port.

Storage Tips

This cake actually tastes better the next day as all the flavors get to know each other. To keep it fresh, store it in an airtight container at room temperature for up to 3 days. If you need it to last longer, put it in the fridge for up to a week – it'll still stay nice and moist. You can also freeze single slices wrapped tight in plastic wrap and stuck in a freezer bag for up to 3 months. Just let frozen slices sit out for about an hour before eating.

Ingredient Substitutions

While the recipe works great as is, you can swap things around based on what you've got. You can use light brown sugar instead of white for a more caramel-like taste. Any plain cooking oil can work in place of olive oil, but you won't get those fruity notes. If you don't do dairy, serve it with whipped coconut cream. And if you don't want to use coffee, just use hot water with an extra splash of vanilla or some almond extract for flavor depth.

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This cake makes a wonderful dessert that'll wow everyone without making you work too hard for amazing flavor.

Frequently Asked Questions

→ Can I swap olive oil for something else?

Sure, you can use avocado oil or plain vegetable oil instead. But remember, olive oil brings a unique fruitiness that works really well with chocolate. Going for a good olive oil will make your cake taste extra special.

→ Is this cake gluten-free?

Absolutely! The cake doesn't contain any wheat since it's made with almond flour. Just double-check that your other stuff like baking powder doesn't have gluten if you're making it for someone who can't eat gluten or has celiac problems.

→ Can I leave out the coffee?

You can use warm water or milk instead, but coffee really makes the chocolate taste better without making the cake taste like coffee. If you're worried about staying awake, decaf coffee works just fine too.

→ How do I keep this cake fresh?

Keep it in a sealed container on your counter for about 3 days. If you want it to last longer, put it in the fridge for a week or wrap slices separately and freeze them for up to 3 months. Let it warm up before you eat it so it tastes its best.

→ What goes well with this cake?

This cake tastes amazing with some fresh berries, a bit of whipped cream, or vanilla ice cream on the side. For a fancy touch, drizzle some really good olive oil on top with a tiny bit of sea salt flakes to make the flavors pop.

→ Why use almond flour in this recipe?

Almond flour makes the cake super moist and adds a slight nutty flavor that goes great with chocolate and olive oil. It also means people who can't eat gluten can enjoy it too. Plus, it adds some healthy fats and protein, so the cake is actually a bit better for you.