In honor of our founder’s birthday month and all the festivities December brings, this olive oil cake is the epitome of celebration. Likewise, with our 2023 harvest coming to a close, we have all the more reason to celebrate with a decadent dessert. To make your cake even more festive, feel free to dress up it with dried orange slices, rosemary sprigs, fresh whipped cream, sprouted nuts, candied fruit, or a fruit compote and display it as an eye-catching centerpiece at your next winter gathering.
As always, we intentionally curate the highest-quality ingredients for all our recipes, and we suggest you do the same so you can receive optimal nourishment, even in an indulgent dessert such as this.
- 7 ounces high-quality 80% cacao dark chocolate, finely chopped
- ½ cup Zimms COOK or HEAL EVOO, plus 1 additional tablespoon for the pan
- 1 cup coconut sugar or raw cane sugar
- 5 large pasture-raised eggs
- 1 teaspoon vanilla extract
- ¼ teaspoon sea salt
- 4 tablespoons cocoa powder
- 1 teaspoon espresso powder or finely ground coffee beans
- Preheat oven to 350°F.
- Rub a 9-inch round cake pan with EVOO and line with parchment paper.
- In a small pot, bring 1 inch of water to a gentle simmer over low heat. Once simmering, set a ceramic bowl over the pot to create a double boiler.
- Add the chocolate and EVOO to the bowl and stir continuously until melted. Turn off the heat and leave the chocolate to cool for a few minutes before removing the bowl from the saucepan.
- Using a spatula, transfer the chocolate and olive oil mixture to a medium bowl.
- Add the sugar and whisk well.
- Mix in each egg, one at a time, until fully incorporated into the batter.
- In a separate bowl, combine the salt, cocoa powder, and ground coffee. Gently fold into the batter, adding in the vanilla to finish.
- Pour the batter into the prepared cake pan and spread it out evenly.
- Bake for about 25 minutes. The cake is done when a butterknife inserted into the center comes out with only a few crumbs
- Once the cake is done, remove it from the oven and let it cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.