Chocolate cake with Olive Oil

Chocolate cake with Olive Oil

As it often happens, it is possible to replace butter or animal fats with vegetable fats in the preparation of desserts.
Today we will prepare together a soft and tasty dessert, which combines the authenticity of Olive Oil with the deliciousness of chocolate!


– 200 gr of flour
– 100 gr of dark chocolate
– 180 gr of brown sugar
– 3 eggs
– 100 ml of olive oil
– 200 ml of milk
– 1 sachet of yeast
– Vanilla extract or aroma to taste


Melt in a bain-marie or in the microwave the dark chocolate and keep it aside. In a bowl, whisk the eggs with the sugar; slowly add the flour, the melted chocolate, the Basso olive oil, the baking powder and gradually the milk, so as to obtain a homogeneous mixture little by little. Add the vanilla extract or your favorite flavor (almond or orange flavor would also be perfect in this recipe). Bake at 350°F for 30 minutes, always checking with a toothpick to make sure it’s cooked through. You can sprinkle this delight with simple powdered sugar or fill it with a cream of your choice, such as whipped cream, chantilly cream or, why not, a chocolate ganache!

Variant for those who are lactose intolerant:

In this recipe, olive oil takes the place of butter, so if we replace the milk with lactose-free milk or vegetable milk, this cake is a great dessert for those with lactose intolerance.
Recommended Oil:
Olio Basso suggests Olive Oil in the preparation of cakes because it is able to give softness to the preparation, making the recipe lighter but still very tasty.

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