This cake looks simple, not that that’s a bad thing, but it’s deceptive. With olive oil and almonds, it’s the chocolate cake of your dreams. Moist and impossibly soft, with the most beautiful flavours and I think my favourite part is it really doesn’t need an icing or a frosting. A drizzle of cream if you have it, but it’s magical as is.
A Nigella Lawson recipe that I’d blogged about years ago, this cake can be made with all-purpose flour or almonds. I’d first made it with barley flour, which was great but the almonds are where the good stuff is. This time, I used a mix of almonds and all-purpose flour and it has the perfect soft, but nutty texture.
As you make the batter, the amount of olive oil will look like a lot, and it is, but the oil is what makes the cake so don’t be shy. If you’re not a fan of olive oil, you can use vegetable oil but I do think the flavour will be heavily compromised so…stick with it! The cake develops a thin, wafer-like crust, sort of like a brownie and really, what else could you ask for!
I absolutely loved it with a drizzle of plain cream and because the cake is sweet enough, adding ice cream might throw off the balance a bit, but if you’re feeling indulgent, go ahead! It is best eaten warm from the oven or at room temperature and I promise anyone you share this with will have their minds blown.
Please read the recipe notes before beginning.
Chocolate Olive Oil Almond Cake
Ingredients
- 6 tbsps cocoa powder
- 1/2 cup boiling water (125 ml)
- 2/3 cup extra virgin olive oil (160 ml; see notes)
- 1 cup caster sugar (190 gms)
- 1 and 1/2 tsps vanilla extract
- 3 eggs, at room temperature (I haven't tried an eggless version)
- 1 cup ground almonds (100 gms; see notes)
- 1/2 cup all-purpose flour (60 gms)
- 1/2 tsp baking soda
- Pinch of salt
Instructions
- Preheat the oven to 170 C. Grease a 9 inch springform tin and set aside. You can use a regular round cake tin as well but it's easier to slice the cake in a springform tin.
- Sift the cocoa into a small bowl and pour the boiling water over it. Whisk to combine into a smooth liquid. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or you could use a mixing bowl and hand mixer as well), combine the olive oil, sugar, vanilla and eggs. Beat on medium speed for 2 to 3 minutes until slightly thicker, paler and frothy. You don't need to beat this mixture until the eggs are super thick and airy unlike with a traditional sponge cake, because there's baking soda in this batter which will help it rise anyway.
- Pour in the liquid cocoa mixture and beat to combine. Add the ground almonds, then sift in the flour, baking soda and salt. Beat again briefly on low speed to combine until you have a smooth, runny batter.
- Pour the batter into the prepared tin, smoothen the top and bake for 40 minutes until a toothpick poked in the center comes out with moist crumbs, no wet batter. The center will look a little darker than the edges and a little puffy. Let the cake cool for 5 minutes in the oven itself (the center will fall slightly but shouldn't sink).
- Allow the cake to cool in the tin for an hour, then dig in while still warm! Store in an airtight tin at room temperature for 2 to 3 days and then in the fridge for a week. Best eaten at room temperature or lightly warmed up with a drizzle of cream on top! Happy baking 🙂
Notes
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Hands down the best chocolate cake I have ever made! I am a great fan of your website and recipes
Thank you Anna !! So nice to hear that 🙂 I’m so glad you enjoyed this cake, it’s one of my favourites too!
Is it large eggs? 3 sounds a lot
Nigella Lawson’s original recipe says 3 large eggs, so yes. In India we don’t really have a size-based classification so I use standard size eggs.
This really looks wonderful… I have tried according to the specified recipe… but, my cake was not fluffy enough… but the taste was remarkable… In short, I have enjoyed making chocolate olive oil & almond cake.
Thanks for sharing!
Beautiful recipe! Also, those white plates look incredible. Pretty please tell me where you got them? 🙂
They’re from Ikea, the Krustad collection if I remember right 🙂
hello Gayathri
could you tell me which olive oil brand you have used. also in the recipe you have mentioned 100g of almond but in Notes you have mentioned as 160 gms of almond.
could you please clarify.
Hi, see the affiliate links below the recipe for the ingredients I normally use. The recipe notes mention 160 gms almonds if you’re not using flour.
thanks Gayathri. will definitely try this