Chocolate Olive Oil Cake

Recipe by Pardon Your French.
Makes 8 servings.


  • 1 1/3 cup (230g) semi-sweet chocolate chips
  • ¾ cup olive oil (170g) - we used OLiV Leccino EVOO
  • 3 large eggs
  • 1 tbsp vanilla extract
  • 2/3 cup (140g) sugar
  • 1/2 cup (125g) 2% milk
  • 1 ½ (180g) cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ tsp salt


  1. Pre-heat oven to 350F.

  2. In a small sauce pan, melt 1 cup of chocolate chips with the EVOO. Stir until smooth and set aside.

  3. In a large mixing bowl, combine the eggs, vanilla extract and sugar and whisk until foamy. Stir in the chocolate and EVOO, and then the milk.

  4. Sift together the all-purpose flour, baking soda and salt. Combine the dry with the wet ingredients, until just incorporated. Stir in the remaining 1/3 cup of chocolate chips.

  5. Pour the batter in a previously greased 9” cake pan and bake for 40-45 minutes, until a toothpick inserted in the center comes out clean.

  6. Let the cake cool in the pan for 10 minutes before transferring onto a cooling rack.  

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