Dark Chocolate Olive Oil Cake

This is seriously the best dessert recipe that I have ever made. It is so rich, chocolatey and velvety smooth. It reminds be of an elevated version of the costco chocolate cake that my family had all the time growing up. I have other recipes on my instagram for lemon and blood orange olive oil cakes, and I obviously use it in savory dishes daily, but this really might be the best use that I have found for olive oil so far.

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Ingredients:

For the dark chocolate olive oil cupcakes (or cake)

1 cup sugar

1 cup flour

3⁄4 cup of dark baking cocoa

1.5 tsp baking powder

1 teaspoon salt

1 egg

.5 cup milk

.5 cup olive oil

1 tsp vanilla extract

Let's Assemble!

Essential Equipment

My stand mixer is the Kitchen Aid artisan stand mixer. I use it so often for baking, mixing dips, and even shredding chicken.

I got my gorgeous vintage pyrex bowls as a wedding present. I have found a few sets in good condition on Ebay and Etsy.

I got the ingredients for this recipe from my local Vons! Very accessible ingredients.

For the cupcakes:

Preheat oven to 350F.

Line cupcake tin with cupcake liners.

Stir together dry ingredients in a large bowl.

Add eggs, milk, olive oil, and vanilla, beat until smooth.

Pour into cupcake tin, only fill about 2/3 full. I get about 12 cupcakes, with a little leftover to lick out of the bowl.

Bake for 18-22 minutes at 350F.

Let cool completely before decorating.

To bake as a cake, double the recipe and bake for 35-40 minutes.

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Thank you for reading and cooking with me!

If you end up making this recipe, be sure to post it on social media and tag @fullbellydelly, comment, and share!