Silky, moist olive oil crumb studded with toasted hazelnuts and ribbons of dark chocolate. A deep chocolate flavor balanced by fruity olive oil and a touch of flaky sea salt on top. The cake is dense but tender, slicing cleanly and offering a pleasant crunchy contrast from nuts. Serve warm or at room temperature for afternoon tea, dessert after dinner, or with coffee.
Ingredients
- All-purpose flour (1 1/4 cups / 160 g)
- Unsweetened cocoa powder (1/3 cup / 35 g)
- Baking powder (1 tsp)
- Salt (1/2 tsp plus flaky sea salt for finishing)
- Granulated sugar (1 cup / 200 g)
- Large eggs (3)
- Extra-virgin olive oil (1/2 cup / 120 ml)
- Greek yogurt (1/4 cup / 60 g)
- Vanilla extract (1 tsp)
- Hot brewed coffee or hot water (1/3 cup / 80 ml)
- Dark chocolate, chopped (3/4 cup / 120 g)
- Hazelnuts, toasted and chopped (3/4 cup / 90 g)
- Flaky sea salt (for sprinkling)
Instructions
- Preheat the oven to 175°C (350°F). Grease and line a 9-inch (23 cm) round cake pan and set aside.
- Toast the hazelnuts on a baking sheet in the oven for 8–10 minutes until fragrant. Let cool, then rub in a towel to remove skins and chop coarsely; reserve a small handful for topping.
- In a bowl whisk together the flour, cocoa powder, baking powder, and 1/2 teaspoon salt until evenly combined.
- In a separate large bowl whisk the sugar and eggs until combined. Whisk in the olive oil, Greek yogurt, and vanilla until smooth and glossy.
- Fold the dry ingredients into the wet mixture until mostly incorporated. Pour in the hot coffee and stir gently to loosen the batter and deepen the chocolate flavor.
- Fold in the chopped dark chocolate and most of the toasted hazelnuts, reserving some for the top. Scrape the batter into the prepared pan and smooth the surface.
- Scatter the reserved hazelnuts over the top and sprinkle lightly with flaky sea salt. Bake for 35–40 minutes, until the edges are set and a tester comes out with a few moist crumbs.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and serve warm or at room temperature.
Tips or Variations
- Swap hazelnuts for toasted almonds or walnuts if preferred, and fold in orange zest for a bright note.
- For extra richness, replace the yogurt with an equal amount of sour cream or add a tablespoon of crème fraîche when serving.