1 Hour

Serves 10

Featured in this Recipe:
81% Cacao Bittersweet Bar

Try out our fresh Olive Oil Cake recipe for a light and fluffy snack perfect for a Summer picnic. To welcome the newest addition to our line of dairy-free Bittersweet Chocolate Bars, we also frosted this airy cake with a Bittersweet Chocolate Ganache made from our 81% Cacao Olive Oil Bar.
We hope you enjoy the soft and smooth texture Olive Oil gives to this cake and to our chocolate.



3 large eggs

¾ cup sugar

¾ cup olive oil
(plus addition for greasing)

1 cup cake flour

½ tablespoon baking soda

½ tablespoon salt

Optional: 1 lemon



7-8 ounces bittersweet chocolate*

1 cup heavy cream




* We used our 81% Cacao Olive Oil Bar but any of our Bittersweet Chocolate Bars or Drinking Chocolate work for this step.


Olive Oil Cake

  • Preheat oven to 350°
  • Optional: Pictured above is a lemon-flavored Olive Oil Cake. If you’d like to follow along and make the same, now is the time to zest and juice the lemon before moving on.
  • Oil the pan with your olive oil of choise and line the bottom with a layer of round parchment paper.
  • Don’t forget to oil the parchment paper as well so it’s easy to peel right off the cake when you’re done.
  • Beat the egg and sugar together in a large bowl, then drizzle in your olive oil until light and well blended.
  • If you’re using a lemon, add in the zest and juice to the egg and sugar mixture.
  • In a separate bowl, mix together your dry ingredients- - flour, salt, and baking soda.
  • Slowly add your dry ingredients to the wet mixture a little at a time until fully combined.
  • If you’re not using lemon, feel free to use whatever flavoring you like at this point.
  • Pour the cake batter into the pan you’ve prepared and bake for 25-30 minutes.
  • Check with a knife or toothpick – insert into the cake and if it comes out clean, it’s done!.

Chocolate Ganache Frosting

  • In a heat safe bowl, break up about four Bittersweet Chocolate Bars of your choice into easy-to melt squares and set it aside. We used our newsest 81% Cacao Olive Oil Bar for this recipe.
  • In a saucepan, put your cream on medium heat and bring it to a simmer for 5 minutes
  • Pour the cream over the chocolate and fold the mixture until it is smooth.
  • When the consistency is just right, glaze on your chocolate ganache. It should be cool enough to spread around but still liquid enough to pour a nice thin layer over the whole cake.
  • Use a spatula to spread until the entire cake is covered. Serve as is or chilled.
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