Flourless Chocolate Olive Oil Cake

This flourless chocolate olive oil cake is so elegant and decadent, you won’t believe how easy it is! Filled with cocoa powder, melted chocolate and chocolate chips, it’s got a rich, fudgy center and a perfect crispy yet tender crust! Leaving out the flour makes it naturally gluten free. So easy to make and perfect for any occasion.

INGREDIENTS FOR THIS FLOURLESS CHOCOLATE CAKE RECIPE

I’ll start by what’s not in it: flour. I know…flourless cake sounds a little weird, but it is soooo good!

As far as what’s in it, it’s a simple list of ingredients that most people probably have on hand. You can make mini substitutions with what you have on hand.

ABOUT THE INGREDIENTS:

• Olive oil: I use extra virgin olive oil. Melted butter can be substituted for the olive oil.
• Chocolate: I recommend dark chocolate but bittersweet or semisweet also work.
• Eggs: Use 4 large.
• Sugar: I found that 3/4 cup is the perfect, just right amount.
• Cocoa Powder: Use 1/3 cup unsweetened cocoa powder.
• Vanilla: 2 1/2 teaspoons which surprisingly brings out the chocolate flavor.
• Espresso powder: This is the ingredient that you might not have on hand. It also works to bring out the chocolate flavor. It can usually be found in the baking aisle of most grocery stores. You can definitely leave it out if you don’t have it. In that case, I’d suggest bumping the amount of vanilla up to a tablespoon.
• Chocolate chips Semisweet, bittersweet, dark or milk chocolate chips all work.
• Salt: Salt also enhances the chocolatey flavor and rounds out some of the sweetness.

HOW TO MAKE THIS CHOCOLATE CAKE

Start by melting the chocolate and olive oil in a medium bowl in the microwave. I like to first chop the chocolate since chopping it will help it melt faster. Melt the chocolate and olive oil in the microwave in about two twenty second intervals. Stir it really well after each interval. The chocolate will melt more as you stir it.

You want to keep the chocolate nice and shiny so make sure not to heat it more than necessary in the microwave. Once the chocolate is melted, stir in the olive oil and set mixture aside.

DRY INGREDIENTS

Next, you’ll add most of the other ingredients to a large bowl. Stir or whisk together the sugar, salt, espresso powder, cocoa powder and vanilla.

THE REST OF THE INGREDIENTS

Pour in the melted chocolate and olive oil mixture then stir in the eggs one at a time. Stir in the chocolate chips. That’s it. So easy!

BAKING IT

I like to use a springform pan because it makes it so much easier to take the cake out when serving it, but a regular round cake pan works too. Make sure to grease then line the pan with parchment paper to prevent it from sticking. The cake will take 25-30 minutes at 350 F.

ENJOYING THE CAKE

I love and can’t resist this cake warm, but it can also be eaten warm, at room temperature or cold.

To get nice, clean slices run a large, sharp knife under hot water or dunk it in a glass of hot water and wipe it dry. Make sure to wipe the knife clean in between slices and dip the knife in hot water in between each cut. It adds a little time, but it gives you some nice, sleek slices!

WHAT TO SERVE WITH YOUR CAKE

Since there is chopped chocolate, cocoa powder and chocolate chips in this flourless espresso cake, I like to top it off with a dollop of chocolate whipped cream, of course! It only takes four ingredients and five minutes to make. You can also make the whipped cream without the cocoa.

MORE TOPPING SUGGESTIONS

• GANACHE: Rich, chocolatey ganache is the perfect sauce to drizzle or pour over the cake! Here’s the easy two ingredient ganache recipe I use for my Boston Cream Pie Cupcakes.
• ICE CREAM: A scoop of vanilla, chocolate, or coffee ice cream is AMAZING!
• POWDERED SUGAR: A simple dusting of powdered sugar makes the cake extra pretty and adds a touch more sweetness!
• CARAMEL: My chocolate caramel recipe comes to mind first, but this maple caramel would be delicious too!

This flourless chocolate olive oil cake is my new favorite chocolate cake! I love it because it has the fudgy, gooey texture of brownies, a lovely crust and is super easy to make! Perfect for when the chocolate urge strikes or for having friends over.

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