Dark Chocolate Oil Olive Cake | Simple Fare Spring / Summer
Dark Chocolate Olive Oil Cake
pistachio, rose, cardamom cream, cyprus salt
Serves 8
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This beautiful and simple chocolate cake embodies a balance of sweet and savory. We love using a rich extra-virgin olive oil and a great-quality chocolate for the utmost avor. Top this cake with any wild or seasonal fruit, petals, and crème of your choice to make it perfect for a party or festive celebration.
*There was a printing error in the first printing of Simple Fare Spring / Summer - which we will be correcting in the next press run. However, for those who have the first copies, we want to point out the correct amount of flour. This is one of our favorite recipes that we make over and over again, and we want you to do the same.
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3⁄4 cup (180 ml) extra-virgin olive oil, plus more for greasing the pan
1⁄2 cup (70 g) good-quality unsweetened cocoa powder
1⁄2 cup (120 ml) boiling water
1 tablespoon pure vanilla extract
1 1/3 cups (165 g) all-purpose flour
1⁄2 teaspoon baking soda
1 teaspoon sea salt
1 cup (195 g) super fine sugar
3 large eggs
Cyprus flake salt
For the cardamom cream
1⁄2 cup (120 ml) heavy cream
1⁄2 teaspoon ground cardamom
For serving
1 teaspoon dried rose petals
1⁄2 cup (65 g) chopped unsalted pistachios
Cyprus flake salt
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Preheat the oven to 325 F (165 C). Grease a 9-inch (23-cm) springform baking pan with a little olive oil and line the base with parchment paper cut to t.
Sift the cocoa into a medium bowl and whisk in the boiling water until smooth. Whisk in the vanilla, then set aside to cool slightly. In a separate large bowl, combine the flour, baking soda, and salt.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the sugar, olive oil, and eggs until you have a light, fluffy cream, about 3 minutes.
Turn the speed on the mixer down and pour in the cocoa and vanilla mixture. Slowly add the our mixture until it is evenly incorporated, stopping the mixer and scraping down the bowl as necessary.
Pour the batter into the prepared pan and sprinkle with flaky salt. Bake for 30 to 35 minutes, or until the sides are set and the top of the cake still looks slightly moist. A cake tester inserted into the center should come out clean or with just a few crumbs on it. Let cool in the pan on a wire rack for 10 minutes.
While the cake is baking, in a chilled metal or glass bowl using a hand mixer, beat the cream on medium speed until soft peaks form, about 4 minutes. Add the cardamom and beat until stiff peaks form, about 1 to 2 minutes more. Cover and refrigerate until ready to serve.
Run a knife around the edge of the cake and release the sides of the pan. Transfer the cake to a serving plate or cake stand. Sprinkle with more flaky salt. Serve each slice with a dollop of the cardamom cream and a sprinkling of rose petals, pistachios, and flaky salt.
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Market Variations
To make the market variations, replace the underlined ingredients with the items listed below. For more detail, see page 180.
Variation 1
macadamia / violet / crème fraîche
Variation 2
hazelnut / hibiscus / mascarpone
