Moist Dark Chocolate Olive Oil Cake

4.43 from 21 votes

This Dark Chocolate Olive Oil Cake with raw almonds is dense, very moist, with a rich nutty flavor. Can be enjoyed either warm or cold!

Prep Time10

Cook Time35

Course: Dessert

Cuisine: Greek

Keyword: cake, Chocolate

Servings: pieces

Calories: 535kcal

Add the almonds to a blender and blend very finely, until they look almost like powder. Set aside.
Preheat oven to 160°C / 320°F.
Using an electric mixer beat eggs over high speed and add the sugar in bits at a time. Beat until eggs get thick and foamy.
Melt the 300 grams of dark chocolate in a double boiler or microwave for 1 minute and a half on medium heat (stir every 30 seconds).
Pour the olive oil and honey in the melted chocolate, and then into the eggs while you stir with a pastry spatula.
Stir in the flour gently adding it in bits at a time. Then stir in the almonds as well.
Grease a round spring foam cake pan (9-inch / 23 cm) and bake for 30-35 minutes. The cake will remain moist in the center. Prick on the sides to check if its baked.
Melt the chocolate for the glaze again in the microwave or in a double boiler. Stir in the olive oil using a pastry or wooden spoon.
To serve the cake warm: cut a piece directly from the pan, and pour the warm glaze on top. You may also serve with ice cream or whipped cream as well.
To serve the cake cold: let the cake reach room temperature. Then remove from the pan and place on a serving plate by turning the cake gently, upside down. Pour the warm chocolate glaze all over and spread it evenly with a spoon. Refrigerate for 2 hours before cutting and serving.