A Cake That Tells a Story
My grandson calls this my “secret ingredient” cake. He could not guess it. I told him it was something green and fruity. He guessed lime, then avocado. I still laugh at that. The secret is good olive oil. It makes the cake so soft and rich.
This matters because good food is about surprise. It is about trying new things. You might find a new favorite. What is your favorite “secret ingredient” in a dessert? I would love to know.
Why Olive Oil?
You might think of oil for salads. Not for cake. But trust this grandma. Olive oil makes cakes wonderfully moist. It has a gentle, fruity taste. It pairs so well with deep chocolate.
This matters because cooking is about being brave. Use what you have. Love what you make. *Fun fact:* People have been baking with olive oil for centuries. It is a very old friend in the kitchen.
Let’s Get Baking
First, warm your oven. Get your springform pan ready. Now, melt the chocolate with the oil. Doesn’t that smell amazing? Stir it until it is smooth and shiny.
Mix your dry things in one bowl. Whisk your eggs and sugar in another. Then, bring it all together. The batter will be dark and silky. Pour it into the pan. Give the pan a gentle tap on the counter. This stops big air bubbles.
A Little Trick I Learned
See that extra two tablespoons of sugar? Sprinkle it right on top of the batter. Before it bakes. This makes the top crackle. It gives a lovely sweet crunch. It is my favorite part.
Bake until a skewer comes out almost clean. Let it cool completely. This is the hard part! Waiting makes the cake set perfectly. Do you like cake warm, or cool and set? Tell me your way.
Serving With Love
Once cool, run a knife around the edge. Open the pan. You will see the beautiful crackly top. Cut it into wedges. It is so simple, but feels so special.
This cake gets even better the next day. The flavors become friends. Wrap it up. Enjoy it for days. Would you eat it plain, or with a dollop of whipped cream? I can never decide.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Extra-virgin olive oil | 1/2 cup | |
| Bittersweet chocolate, chopped | 3 ounces (85 grams) | |
| All-purpose flour | 3/4 cup (3 3/4 ounces/106 grams) | |
| Dutch-processed cocoa powder | 1/4 cup (3/4 ounce/21 grams) | |
| Baking powder | 3/4 teaspoon | |
| Baking soda | 1/4 teaspoon | |
| Table salt | 1/2 teaspoon | |
| Sugar | 1 cup (7 ounces/198 grams) plus 2 tablespoons, divided | 2 tablespoons are for sprinkling |
| Large eggs plus 1 large yolk | 2 eggs + 1 yolk | |
| Milk | 1/2 cup |
Instructions
Step 1: First, get your oven ready. Move a rack to the middle. Heat it to 350 degrees. Lightly spray a 9-inch springform pan with oil. Wipe the sides with a paper towel. This leaves just a thin film. Now, melt the chocolate and olive oil together. A microwave for one minute works. Stir them until smooth. In another bowl, whisk the dry stuff. That’s flour, cocoa, baking powder, soda, and salt. Doesn’t that cocoa smell wonderful?
Step 2: Grab a big bowl. Whisk one cup of sugar with the eggs and yolk. Pour in your chocolate mixture. Whisk it all together. Then, whisk in the milk. Finally, add the flour mixture. Keep whisking until it’s nice and smooth. Pour the batter into your prepared pan. Sprinkle the last two tablespoons of sugar on top. (Here’s a tip: hold the pan’s clip shut when you tap it.) Tap the pan gently on the counter. This gets rid of air bubbles. What do you think those bubbles would do in the cake? Share below!
Step 3: Time to bake. Place the pan in your hot oven. Bake for 30 to 35 minutes. You’ll know it’s done with a simple test. A skewer poked into the cake should come out mostly clean. Let the cake cool in the pan on a rack. This takes about two hours. I know, waiting is hard. Run a knife around the edge to loosen it. Then, remove the pan’s side. Slice into wedges and enjoy. I still laugh at how messy I was the first time.
Creative Twists
This cake is lovely just as it is. But sometimes, a little change is fun. Here are three easy ideas for you. Orange Zest: Add a tablespoon of fresh orange zest to the batter. It sings with the chocolate. Sea Salt Sparkle: Sprinkle a tiny bit of flaky sea salt on top with the sugar. It makes the flavor pop. Berry Friend: Serve each slice with a handful of fresh raspberries. The tart berries are a perfect match. Which one would you try first? Comment below!
Serving & Pairing Ideas
This cake feels special all on its own. For a simple treat, dust it with powdered sugar. A dollop of whipped cream is never a wrong choice. For a real celebration, add a scoop of vanilla bean ice cream. It melts so nicely on the warm cake. To drink, I love a small glass of ruby port wine. It’s sweet and rich. For a cozy, non-alcoholic sip, try a cold glass of creamy oat milk. It’s my grandson’s favorite pairing. Which would you choose tonight?
Keeping Your Noel Cake Happy
This cake loves room temperature. Wrap it well for up to three days. It gets even more moist and fudgy.
You can freeze it for a month, too. Wrap slices tightly in plastic. Thaw them on the counter when you need a sweet bite.
I once froze a whole cake for my grandson’s surprise visit. His smile was worth the wait! Storing food well means less waste and more joy.
It turns one baking day into many happy treats. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Cake Hiccups
Is your cake sticking? Wipe the oiled pan with a paper towel. This leaves just a thin, perfect film.
I remember when my first cake tore. A simple wipe fixed it forever. This matters because a clean release makes you proud.
Is the top cracked? That’s normal for this cake! The sugar sprinkle gives it a lovely, rustic crust.
Is the center not done? Ovens can be tricky. Use a skewer to test it. Baking it right means the best texture.
This builds your confidence in the kitchen. Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Can I make this gluten-free? A: Yes! Use a good gluten-free flour blend. It works beautifully.
Q: Can I make it ahead? A: Absolutely. Bake it a day before. The flavor gets even better.
Q: What if I don’t have bittersweet chocolate? A: Semisweet chocolate chips are a fine swap. *Fun fact: Olive oil and chocolate are ancient friends!*
Q: Can I double the recipe? A: Yes. Just use two pans. Do not try to bake one giant cake.
Q: Any optional tips? A: A dusting of powdered sugar makes it look like snow. Which tip will you try first?
From My Kitchen to Yours
I hope this cake brings you comfort. It is one of my favorite stories to bake and share.
Food is about love and memory. I would love to hear about your baking adventures in my kitchen.
Tell me all about it in the comments below. Have you tried this recipe? Happy cooking!
—Elowen Thorn.
Chocolate Olive Oil Noel Cake
Description
A rich and moist chocolate cake made with extra-virgin olive oil for a unique depth of flavor.
Ingredients
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Lightly spray bottom and sides of 9-inch springform pan with vegetable oil spray. Using paper towel, wipe sides of pan, leaving only thin film of oil. Combine olive oil and chocolate in bowl and microwave until chocolate is melted, about 1 minute. Stir until combined. Whisk flour, cocoa, baking powder, baking soda, and salt together in medium bowl.
- Whisk 1 cup sugar, eggs, and yolk in large bowl until combined. Whisk in olive oil mixture until fully incorporated. Whisk in milk until incorporated. Whisk in flour mixture until smooth. Transfer batter to prepared pan; sprinkle remaining 2 tablespoons sugar over surface. Secure pan clip with your hand to prevent pan from opening and rap pan gently on counter to dislodge surface air bubbles. Bake until skewer inserted diagonally into crack and aimed toward center of cake comes out with few crumbs attached, 30 to 35 minutes.
- Transfer pan to wire rack and let cake cool completely, about 2 hours. Run knife around edge of cake to loosen. Remove side of pan. Cut cake into wedges and serve. (Leftover cake can be wrapped and stored at room temperature for up to 3 days.)
Notes
- Nutritional information is referenced in the text with ‘View Nutritional Information,’ but specific nutrition facts are not provided in the extracted text.