Cretan Olive Oil Chocolate Cake
A moist chocolate cake enriched with Cretan olive oil and espresso, perfect for coffee breaks or tea time.
Equipment
- 1 Hand mixer optional
Ingredients
- 2 large eggs at room temperature
- 80 grams cocoa powder unsweetened
- 100 mi milk
- 1 cup freshly brewed espresso coffee (small)
- ½ cup Cretan extra virgin olive oil
- 2 cups all-purpose flour
- 1 ½ tbsp baking powder
- A pinch of salt
- 150 grams dark chocolate chips
Instructions
- Preheat the oven to 180°C (~350°F). Grease and flour a round cake pan.
- In a bowl, whisk together the eggs with the olive oil, milk, and espresso coffee.
- In another bowl, sift the flour, cocoa powder, baking powder, and salt.
- Slowly fold the dry ingredients into the wet mixture until just combined.
- Stir in the chocolate chips, reserving a few to sprinkle on top.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 35–40 minutes, or until a toothpick comes out clean.
- Allow to cool slightly before slicing and serving. You can sprinkle with icing sugar before slicing it.
Nutrition
Calories: 293kcal
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