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Round chocolate olive oil cake with flaky salt on top, one wedge removed to show the dark crumb, on a marble board

Moist Chocolate Olive Oil Cake with Flaky Sea Salt

A one-layer chocolate cake made with olive oil and hot coffee, finished with flaky sea salt. Whisk it by hand, bake 40 minutes, and slice after cooling.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 1 hour 40 minutes
Servings: 10 servings
Course: Dessert
Cuisine: Mediterranean
Calories: 311
Ingredients Method Notes

Ingredients
  

Cake
  • 150 g all-purpose flour (1 1/4 cups)
  • 50 g unsweetened cocoa powder (1/2 cup); natural or Dutch-process
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine sea salt
  • 3 large eggs room temperature
  • 200 g granulated sugar (1 cup)
  • 150 ml mild extra virgin olive oil (2/3 cup)
  • 120 ml whole milk (1/2 cup); room temperature
  • 1 tsp vanilla extract
  • 120 ml hot brewed coffee (1/2 cup); or hot water
  • 1 tsp olive oil for the pan
Finish
  • 2 tsp extra virgin olive oil for brushing the top
  • 1 tsp flaky sea salt

Method
 

  1. Heat the oven to 175 C / 350 F with a rack in the middle. Oil the sides of a 23 cm / 9-inch springform pan with 1 tsp olive oil and line the base with parchment.
  2. Sift the flour, cocoa, baking powder, baking soda, and 1/2 tsp fine sea salt into a medium bowl. Whisk to combine.
  3. In a large bowl, whisk the eggs and sugar for 2 minutes until pale and slightly thickened. Whisk in the 150 ml olive oil in a slow stream, then the milk and vanilla, until the mixture looks glossy.
  4. Add the dry ingredients in two additions, whisking just until no streaks remain. Pour in the hot coffee and whisk until smooth. The batter will be thin, about the consistency of heavy cream.
  5. Pour the batter into the pan and tap it on the counter twice to release air bubbles. Bake for 40 minutes, checking at 38, until a toothpick shows a few moist crumbs, the top springs back, and the center reads 205 F / 96 C.
  6. Cool the cake in the pan on a wire rack for 15 minutes. Brush the top with 2 tsp olive oil, sprinkle on the flaky sea salt, then run a knife around the edge and release the ring.
  7. Cool on the rack for 30 more minutes before slicing into 10 wedges. Cutting earlier gives a gummy center.

Notes

  • Use mild extra virgin olive oil, since peppery oils turn bitter during the bake.
  • Cool in the pan for 15 minutes before releasing the springform ring.
  • Add flaky salt only to the oiled, warm top so it sticks.
  • Weigh the flour, 150 g, to avoid a dry crumb.