Orange-Kissed Chocolate Olive Oil Cake

We know how much you love our Flying Olive Blood Orange Brownies…how about a whole cake? If possible, let this sit a day to allow the orange and chocolate flavors to blen even more.  Barb L.


2/3 cup Flying Olive Blood Orange Extra Virgin Olive Oil plus a little more for greasing the pan

6 Tbsp unsweetened cocoa powder, regular or dark chocolate

½ cup boiling water

2 tsp pure vanilla extract

¾ cup plus 1 Tbsp all-purpose flour or 1 ½ cups almond meal (to make it gluten-free)

½ tsp baking soda

A pinch of salt

1 cup superfine sugar

3 large eggs

Orange zest or powdered sugar for garnishing, if desired


Preheat oven to 325 degrees. Grease a 9-inch springform cake pan with a little Flying Extra Blood Orange Extra Virgin Olive Oil. Line the base of the pan with parchment paper, lightly greased.

Stir cocoa powder into a bowl and whisk in the boiling water until it is smooth, but still runny. Whisk in the vanilla extract and set aside to cool.

In a small bowl, combine the flour or almond meal with the baking soda. Add the salt.

Put the sugar, Flying Extra Blood Orange Olive Oil, and eggs, into a bowl of a upright mixer the the paddle attachment. Beat vigorously until the mixture is a pale yellow and thick and creamy. This will take about 3-4 minutes.

Turn the mixer off and scrape down the sides of the bowl. Add the cooled cocoa and water mixture and beat another minute until well incorporated.

Add the flour mixture, gradually.  When it has all been added, turn off the mixer and scrape down the sides of the bowl.  Mix until well blended.

Pour the batter into the prepared cake pan. Bake until the sides of the cake are set and the very center, on top, still looks slightly damp, about 35-40 minutes. A toothpick inserted in the cake will come up mostly clean but with a few sticky chocolate crumbs.

Let the cake cool in its pan on a wire rack for 10 minutes. Ease the side of the cake a small metal spatula and spring the cake out of the pan. Leave it to cool completely or serve warm with whipped cream or ice cream. If desired, sprinkle on a little orange zest.

Inspired by a recipe by Nigella Lawson

Submitted by Barb L.