OLIVE OIL CHOCOLATE CAKE

OLIVE OIL CHOCOLATE CAKE

Source: The Gilded Table – February Edition

Olive Oil Chocolate Cake is a tender, deeply chocolate cake made with olive oil instead of butter — rich and moist, yet never heavy.

Intentionally unfrosted and beautifully restrained, it’s the kind of dessert meant to be served simply: a dusting of sugar, a spoon of cream (or berries, if you like), and time to linger.

📄 Print Recipe

Notes ✨
Choose a good olive oil — it should taste smooth, not bitter.
Don’t overbake; pull it when the center is just set for the most tender crumb.
A dusting of powdered sugar is classic, but a spoon of crème fraîche is exquisite.
Even better the next day, once the flavors settle.

Rich, restrained, and quietly romantic.

Do you serve chocolate cake plain and elegant — or with a swirl of cream and something bright on the side?

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