It's 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.

A great make ahead treat!


3/4 unsweetened cocoa powder
c sugar
1/2 tsp Kosher salt
1/4 tsp baking powder
1/4 tsp baking soda
3/4 extra-virgin olive oil
3 large eggs
1 large egg yolk
tsp pure vanilla extract
1/2 cup all-purpose flour
1/2 cup boiling water
Espresso dark balsamic for drizzle
Powdered sugar for surface garnish
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.

Inspired by (and other Mediterranean recipes)