Based on a traditional Tuscan recipe, this is the yummiest chocolate cake you'll make. Full, deep chocolate flavour. Check. A snap recipe for first-timers. Check. No fussing with softening butter. Check. All this because you're including extra virgin olive oil in the mix. Great treat for special occasions or any weekday sweet tooth craving. 

A great make ahead treat! If you want to up the flavour, when serving, drizzle one of our sweet dark balsamics as a garnish: strawberry, chocolate or cherry. 

OPTIONAL: Make a chocolate glaze. See recipe below.

3/4 cup unsweetened cocoa powder
cup sugar
1/2 tsp Kosher salt
1/4 tsp baking powder
1/4 tsp baking soda
3/4 cup extra-virgin olive oil
3 large eggs
1 large egg yolk
tsp vanilla extract
1/2 cup all purpose flour
1/2 cup boiling water
Espresso dark balsamic for drizzle (or fruity alternative like Cherry or Strawberry)
Powdered sugar for surface garnish or Chocolate Glaze (see below)

Freshly whipped cream, for serving


Preheat oven to 325 degrees. Line the bottom of a 9-inch springform pan with parchment paper, then coat the paper and sides with a bit of olive oil. Set aside. In a large bowl, whisk cocoa powder, sugar, salt, baking powder, and baking soda until finely combined. Then add the olive oil, eggs and vanilla. Whisk to combine. Add the flour and stir with a rubber spatula until smooth, careful not to overmix. Add and combine boiling water. Pour batter into pan. Place on middle rack in oven. Bake for 25 to 30 minutes or until a toothpick comes clean with just a few crumbs attached. Remove from oven and place on cooling rack for 10 minutes. Then run a knife edge along the sides to loosen before removing the springform sides. Serve with whipped cream and a drizzle of Espresso dark balsamic.


1 cup icing sugar
3 tbsp Dutch cocoa powder
1/2 tsp vanilla extract
2-3 tbsp whole milk

In medium bowl, sift the confectioner's sugar and cocoa powder through medium sieve to remove lumps. You can also whisk together vigorously. Add vanilla and milk.  Whisk until smooth. Place in measuring cup. Gently pour glaze over cake. It should stream slowly. If it's too thick add more milk. Refrigerate until ready to serve.