Lemon Chocolate Olive Oil Cake with Blueberry Sauce

I know the idea of lemon in a chocolate cake sounds unusual, but honestly, it just offers some nice vibrancy.  The sauce is delicious on ice cream as well. This just gets better the next day! Barb L.


For the Cake:

2 Tbsp Flying Olive Lemon Extra Virgin Olive Oil (If you don’t like lemon, use 2/3 cup of a Single Varietal you’ve chosen, below)

1/2 cup Flying Olive Mild Extra Virgin Olive Oil of Choice, plus a little more for greasing the pan

6 Tbsp unsweetened cocoa powder, regular or dark chocolate or a mix

½ cup boiling water

2 tsp pure vanilla extract

¾ cup plus 1 Tbsp all-purpose flour

½ tsp baking soda

A pinch of salt

1 cup superfine sugar

3 large eggs

1 ½ cups blueberries, plus more for garnishing, if desired*

For the Blueberry Sauce:

2 cups fresh blueberries

½ cup sugar

¼ cup water

2 Tbsp Flying Olive Blueberry Balsamic Vinegar

Pinch of salt


Preheat oven to 325 degrees. Grease a 9-inch spring form cake pan with a little Flying Extra Virgin Olive Oil of Choice. 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 with the baking soda. Add the salt.

Put the sugar, Flying Extra Virgin Olive Oil of Choice, and eggs, into a bowl of an upright mixer with the whisk 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.

If using frozen blueberries, remove 1 Tbsp of the flour mixture. Sprinkle it on top of the blueberries and toss around until they are coated. Set aside.

Add the remaining flour mixture to the batter in the upright mixer, 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. Add the blueberries or flour-dusted blueberries evenly across the top of the cake. 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. Run a knife around the edges of the cake with a knife or small metal spatula and spring the cake out of the pan. Leave it to cool completely.

Blueberry Sauce:

Meanwhile, combine the blueberries and sugar in a large heavy saucepan. Add 1/4 cup water and the Flying Olive Blueberry Balsamic and bring to a boil over high heat, stirring occasionally. Reduce the heat and simmer for 15-20 minutes, or until the mixture begins to thicken and the blueberries soften and collapse.

Remove from the heat. Cool to room temperature, cover and refrigerate until ready to use.

Cut pieces of the cake, serve cooled or warmed. Drizzle on the Blueberry Sauce. If desired, garnish with a few blueberries. You can also add whipped cream, whipped topping, or ice cream to the cake before adding the sauce. (Shown in the photo)

Submitted by Barb L.