A moist, tender olive oil cake with deep chocolate and toasted hazelnut flavor.
It has a fine, slightly crumbly texture with a glossy chocolate swirl and crunchy nut pockets.
A sprinkle of flaky sea salt cuts the sweetness and lifts the chocolate notes.
Serve warm or at room temperature for afternoon tea, casual dinner parties, or alongside coffee.
Ingredients
- 1 3/4 cups (220g) all-purpose flour
- 1/2 cup (45g) unsweetened cocoa powder
- 1 cup (200g) granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt, plus extra for finishing
- 3 large eggs, room temperature
- 3/4 cup (180ml) extra-virgin olive oil (mild-flavored)
- 1/2 cup (120ml) whole milk
- 1/2 cup (120g) Greek yogurt or sour cream
- 1 tsp vanilla extract
- 3/4 cup (90g) toasted hazelnuts, chopped, plus extra for topping
- 3 oz (85g) dark chocolate, melted and cooled slightly
- Flaky sea salt for sprinkling
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 9-inch (23 cm) springform pan or a loaf pan with parchment.
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and 1/2 tsp sea salt until evenly combined.
- In a separate bowl, whisk the eggs lightly, then whisk in the olive oil in a steady stream until combined. Whisk in the milk, Greek yogurt, and vanilla.
- Pour the wet ingredients into the dry and fold gently with a spatula until just combined; do not overmix. Fold in 1/2 of the chopped hazelnuts.
- Pour half the batter into the prepared pan. Spoon half the melted chocolate in dollops over the batter, then add the remaining batter and top with the remaining chocolate.
- Use a skewer or knife to swirl the chocolate through the batter for a marbled effect. Scatter reserved hazelnuts over the top.
- Bake for 35–45 minutes, until a toothpick inserted near the center comes out with a few moist crumbs but not raw batter. If using a loaf pan, check at 40–50 minutes.
- Allow the cake to cool in the pan for 10–15 minutes, then remove the ring or lift from the pan and transfer to a wire rack to cool completely.
- Just before serving, sprinkle with flaky sea salt to taste. Slice warm or at room temperature; serve plain or with whipped cream or a spoonful of yogurt if desired.
Tips or Variations
- Add 1 tsp instant espresso powder to the wet ingredients to deepen the chocolate flavor.
- For a nuttier texture, substitute 1/3 cup (35g) of the flour with finely ground hazelnut meal.