Olive Oil Chocolate Cake
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Olive Oil Chocolate Cake

By 

Madison Skye

celebration
About This Recipe

This is the chocolate cake for life’s milestones and moments worth celebrating — birthdays, anniversaries, dinner parties, or just because. Lush with Spring & Mulberry Pure Dark Chocolate and rich, golden olive oil, it bakes into a tender, velvety cake that feels both timeless and elevated. Finished with a glossy chocolate cream cheese frosting, it’s as stunning as it is delicious — a cake meant to be shared, sliced, and savored.

This Recipe Features
Pure Dark
Pure Dark
How Many?

Olive Oil Chocolate Cake

By 

Madison Skye

celebration
About This Recipe

This is the chocolate cake for life’s milestones and moments worth celebrating — birthdays, anniversaries, dinner parties, or just because. Lush with Spring & Mulberry Pure Dark Chocolate and rich, golden olive oil, it bakes into a tender, velvety cake that feels both timeless and elevated. Finished with a glossy chocolate cream cheese frosting, it’s as stunning as it is delicious — a cake meant to be shared, sliced, and savored.

Ingredients
Serving Size: Serves 8-10
¼

cup all-purpose flour
½

teaspoon baking soda
1

teaspoon kosher salt
½

cup plus 2 tablespoons water
1 ½

Spring & Mulberry Pure Dark Date-Sweetened Dark Chocolate Bars
3

large eggs
¾

cup extra virgin olive oil (we like Brightland’s Alive)
2

teaspoons vanilla extract
½

cup date syrup
2

cups chocolate ganache frosting (see separate recipe)
Directions
  1. Preheat. Heat oven to 325°F. Grease and line an 8-inch cake pan.
  2. Mix dry. In a large bowl, whisk together flour, baking soda, and salt. Set aside.
  3. Mix wet. In a separate bowl, whisk eggs, olive oil, vanilla extract, date syrup, water, and 1 melted Pure Dark Bar until smooth.
  4. Combine. Slowly fold dry ingredients into wet, mixing just until incorporated.
  5. Bake. Pour batter into prepared pan. Bake 30–40 minutes, until a toothpick inserted in the center comes out clean.
  6. Cool. Let cake cool in the pan for 15 minutes, then transfer to a wire rack to cool fully, at least 1 hour.7.
  7. Frost. Spread or pipe up to 2 cups of our Chocolate Ganache frosting. Recipe posted separately.
  8. Finish. Garnish with fresh florals before serving.
Notes
  1. For extra citrusy depth, add the zest of 1 orange to the batter.
  2. This cake pairs beautifully with seasonal berries or figs.
  3. Best enjoyed the day it’s made, but can be stored covered in the fridge for up to 3 days.
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