Flourless Olive Oil Chocolate Cake

Introduction

Flourless Olive Oil Chocolate Cake is a rich and decadent dessert that highlights the deep flavors of chocolate with the subtle fruitiness of olive oil. This elegant cake boasts a silky, fudgy texture and an intense chocolate taste, making it perfect for any occasion. Whether it’s a dinner party, a special celebration, or simply a craving for something indulgent, this cake delivers pure chocolate bliss.

I make this cake, and the deep aroma of melted chocolate and olive oil fills the kitchen, creating an irresistible warmth. The batter comes together smoothly, thick and glossy, promising a luscious bite. As it bakes, the top forms a delicate crust while the center remains rich and velvety. Taking it out of the oven, I watch it settle into the perfect balance of fudginess and lightness. A dusting of cocoa or a drizzle of olive oil completes the masterpiece, elevating its elegance.

What makes this recipe special is its simplicity and versatility. A sprinkle of flaky sea salt, a dollop of whipped cream, or a handful of fresh berries can add new dimensions of flavor. This Flourless Olive Oil Chocolate Cake isn’t just a dessert—it’s an experience, one that brings warmth, indulgence, and pure chocolate delight to every bite.

Perfect for:

• Chocolate lovers who enjoy rich, intense flavors
• Gluten-free dessert options
• Dinner parties and special occasions
• A refined yet easy-to-make treat
• Pairing with coffee, wine, or tea

Why You will Love The Flourless Olive Oil Chocolate Cake

This flourless olive oil chocolate cake stands out because it:

• Delivers deep chocolate flavor – Without any flour to interfere, the pure intensity of high-quality chocolate takes center stage. Every bite is rich, bold, and deeply satisfying, making it a dream dessert for true chocolate lovers.
• Creates a moist, fudgy texture – The use of olive oil gives the cake an ultra-moist, almost truffle-like consistency. It stays soft and tender with a delicate crumb, offering a luxurious melt-in-your-mouth experience without feeling heavy.
• Uses simple, wholesome ingredients – This cake is made with just a handful of high-quality ingredients—rich chocolate, extra-virgin olive oil, eggs, and natural sweeteners. No refined flour, no unnecessary additives—just pure, indulgent goodness.
• Comes together in one bowl – With minimal effort, this cake is easy to mix and bake while still delivering an elegant, restaurant-worthy dessert. No complicated techniques required, making it perfect for both beginners and seasoned bakers.
• Stays naturally gluten-free – This flourless chocolate cake is a fantastic option for anyone avoiding gluten, offering a delicious, wheat-free dessert without sacrificing flavor or texture. It’s so rich and satisfying that even those who aren’t gluten-free will love it.
• Pairs beautifully with toppings – Serve it plain for a classic treat, or elevate it with a dusting of powdered sugar, a drizzle of ganache, fresh berries, or a dollop of whipped cream for extra indulgence.

Preparation and Cooking Time

• Total Time: 50 minutes
• Preparation Time: 15 minutes
• Baking Time: 30–35 minutes
• Servings: 8 slices
• Calories per serving: Approximately 250–300
• Key Nutrients: Iron: 10% DV, Healthy Fats: 12g, Fiber: 2g

Ingredients

• ½ cup extra virgin olive oil
• 6 ounces dark chocolate (70% cocoa or higher), chopped
• ⅔ cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• ½ cup unsweetened cocoa powder
• ¼ teaspoon salt

Optional Add-Ins

• ½ teaspoon espresso powder (enhances the chocolate flavor)
• ½ teaspoon cinnamon (adds warmth and depth)
• 1 tablespoon orange zest (brightens the flavor)
• ¼ cup chopped nuts or chocolate chunks for extra texture

Ingredient Highlights

• Olive Oil: Creates a moist texture and adds a subtle fruitiness.
• Dark Chocolate: Brings intense, deep cocoa flavor.
• Cocoa Powder: Boosts the richness while keeping the cake light.
• Eggs: Provide structure and help the cake rise without flour.

Step-by-Step Instructions

Prepare the Batter:

1. Preheat the Oven: Set the oven to 350°F (175°C). Grease an 8-inch round cake pan and line it with parchment paper.
2. Melt the Chocolate: In a heatproof bowl, combine the chopped dark chocolate and olive oil. Microwave in 20-second intervals, stirring between each, until smooth. Let it cool slightly.
3. Whisk the Sugar and Eggs: In a large mixing bowl, whisk the sugar and eggs for about 2 minutes until the mixture turns pale and slightly thickens.
4. Add the Vanilla and Melted Chocolate: Stir in the vanilla extract, then slowly whisk in the melted chocolate mixture.

Combine and Bake:

5. Sift in the Cocoa Powder: Use a fine-mesh sieve to sift in the cocoa powder and salt, folding gently with a spatula until just combined.
6. Transfer to the Pan: Pour the batter into the prepared cake pan, spreading it evenly.
7. Bake: Place the pan in the oven and bake for 30–35 minutes, or until the center is set but slightly soft. A toothpick inserted should come out with a few moist crumbs.

Cool and Serve:

8. Let It Cool: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
9. Dust and Garnish: Sprinkle with cocoa powder, powdered sugar, or add fresh berries before serving.
10. Slice and Enjoy: Cut into wedges and serve warm or at room temperature.

How to Serve the Flourless Olive Oil Chocolate Cake

Flourless olive oil chocolate cake tastes incredible in different ways:

• With a Dollop of Whipped Cream: Adds a light, airy contrast.
• Drizzled with Chocolate Ganache: Doubles down on the chocolate experience.
• Topped with Fresh Berries: Balances the richness with a bright, fruity touch.
• Paired with Ice Cream: Vanilla, coffee, or raspberry flavors complement the deep chocolate taste.
• With a Glass of Red Wine or Espresso: Enhances the cake’s bold cocoa flavors.

Additional Tips for Flourless Olive Oil Chocolate Cake

• Use high-quality olive oil for the best flavor—extra virgin works best.
• Choose dark chocolate with at least 70% cocoa for a rich, intense taste.
• Avoid overbaking to keep the cake fudgy rather than dry.
• Sift the cocoa powder to prevent lumps in the batter.
• Let the cake cool completely for the best texture before slicing.

Recipe Variations for Flourless Olive Oil Chocolate Cake

• Nutty Chocolate Cake – Fold in ¼ cup of finely chopped almonds, hazelnuts, or walnuts for added crunch and a rich, nutty depth of flavor. For extra indulgence, sprinkle some toasted nuts on top before serving.
• Spiced Chocolate Cake – Add ¼ teaspoon of cayenne pepper or a pinch of chili powder to the batter for a subtle warmth that enhances the deep chocolate flavor. A hint of spice pairs beautifully with the richness of the cake.
• Citrus Chocolate Cake – Stir in 1 tablespoon of fresh orange or lemon zest for a bright, refreshing contrast to the dark chocolate. This variation adds a delicate citrus aroma that makes each bite more vibrant.
• Salted Chocolate Cake – Sprinkle flaky sea salt on top before serving to elevate the chocolate flavor with a gourmet touch. The contrast of sweet and salty enhances the richness of the cake.
• Mocha Chocolate Cake – Add 1 teaspoon of espresso powder to the batter for a deep, bold coffee-chocolate flavor. The espresso intensifies the chocolate notes, making the cake even more decadent.
• Berry-Infused Chocolate Cake – Swirl in 2 tablespoons of raspberry or strawberry puree before baking for a fruity contrast. You can also top the finished cake with fresh berries or a drizzle of berry coulis.
• Liqueur-Infused Chocolate Cake – Stir in 1 tablespoon of your favorite liqueur, such as Grand Marnier, Baileys, or Kahlúa, for an extra layer of sophisticated flavor. The subtle hint of liqueur complements the deep chocolate beautifully.

Freezing and Storage for Flourless Olive Oil Chocolate Cake

• Refrigeration: Store in an airtight container in the fridge for up to 5 days.
• Freezing: Wrap slices individually in plastic wrap and place them in a freezer-safe bag. Freeze for up to 3 months. Thaw at room temperature before serving.
• Reheating: Microwave slices for 10 seconds to restore their fudgy texture.

Special Equipment for Flourless Olive Oil Chocolate Cake

• Heatproof bowl for melting chocolate
• Whisk and spatula for smooth mixing
• 8-inch round cake pan for even baking
• Fine-mesh sieve for sifting cocoa powder

FAQ Section of Flourless Olive Oil Chocolate Cake

Can I use a different oil instead of olive oil?
Yes! Coconut oil or avocado oil work well, but olive oil gives the best depth of flavor.

Do I need to refrigerate this cake?
Not necessarily! Store it at room temperature for up to 3 days, or refrigerate for a longer shelf life.

Can I use milk chocolate instead of dark chocolate?
You can, but the cake will be sweeter and less intense in flavor. Adjust the sugar if needed.

How do I know when the cake is done?
The edges should be set, but the center should still look slightly soft. A toothpick should come out with a few moist crumbs.

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Conclusion of Flourless Olive Oil Chocolate Cake

Flourless Olive Oil Chocolate Cake is a rich and decadent dessert that’s naturally gluten-free, boasting a deep chocolate flavor with a hint of fruity olive oil. Its fudgy texture and intense cocoa taste make it an irresistible treat for any chocolate lover. Serve it as is, dusted with cocoa powder, or paired with a dollop of whipped cream or fresh berries for an elegant finish.

This simple yet indulgent cake is perfect for any occasion, whether you’re hosting a gathering or craving a homemade chocolate fix. Plus, it’s easy to make with just a handful of pantry staples.

Bake one today and let the rich aroma of chocolate fill your kitchen. Share your creation on Instagram and tag me—I’d love to see your baking success. Enjoy every bite!