Chocolate-Orange Olive Oil Cake

About this recipe

Images are illustrative; follow the written ingredients and food-safety instructions.

These recipes have not been kitchen-tested; cooking times can vary with equipment and ingredients. They offer ways to enjoy extra-virgin olive oil with vegetables, beans, grains, fish and fruit.

Oleocanthal is a naturally occurring compound in virgin olive oil. Laboratory findings are interesting, but they do not establish that a particular meal treats inflammation or prevents disease. Its amount varies between oils and cannot be measured by tasting a recipe. Enjoy the oil as food, not as a replacement for medical treatment. Read The Oleocanthal Molecule: Extra Virgin Olive Oil as Nature’s Daily Anti-Inflammatory Shield and the scientific review of oleocanthal for context.

Choose an extra-virgin olive oil you like. A peppery finish can be pleasant, but it does not tell you the exact oleocanthal content. Keep the bottle closed in a cool, dark cupboard, away from the stove. Several recipes add a little oil at the end for its fresh flavor; extra-virgin olive oil is also suitable for ordinary cooking. See the related MemContinuity publication.

Measurements: 1 tablespoon = 15 mL; 1 teaspoon = 5 mL. Cup measures are approximate US cups. Salt and pepper may be adjusted to taste. Wash produce before use.

Recipe

Cocoa and orange make a tender cake for sharing. A tiny finishing drizzle is optional and adds a fruity note.

Makes: 8 slices | Prep: 15 minutes | Cook: 32–38 minutes | Cooling: At least 45 minutes

Ingredients

• 120 mL (½ cup) extra-virgin olive oil, plus a little for the pan and an optional 1 teaspoon for finishing
• 180 g (1½ cups) all-purpose/plain flour
• 45 g (about ½ cup) unsweetened cocoa powder
• 150 g (¾ cup) granulated sugar
• 1 teaspoon baking powder
• ¾ teaspoon baking soda/bicarbonate of soda
• ½ teaspoon fine salt
• 2 large eggs
• 180 g (¾ cup) plain Greek yogurt
• 120 mL (½ cup) warm water or brewed coffee, cooled until just warm
• 1 teaspoon vanilla extract
• 2 teaspoons finely grated orange zest
• 1 tablespoon powdered/icing sugar for dusting; optional

Instructions

1. Heat the oven to 175°C / 350°F. Lightly oil a 23 cm (9-inch) round cake pan and line its base with baking parchment.
2. In a large bowl, whisk together the flour, cocoa, sugar, baking powder, baking soda and salt.
3. In another bowl, whisk the eggs, yogurt, 120 mL oil, warm water or coffee, vanilla and orange zest until combined. Add to the dry ingredients and whisk just until no dry streaks remain.
4. Pour into the pan and bake for 32–38 minutes, until a skewer inserted in the center comes out with a few moist crumbs but no wet batter.
5. Cool in the pan for 15 minutes, then turn out and cool for at least 30 minutes more. If desired, dust with icing sugar and drizzle the top with the optional 1 teaspoon of oil just before serving.

Kitchen note: Contains wheat, egg and milk. Let the cake cool before slicing so it holds together.

Storage and food safety

Refrigerate perishable foods within 2 hours, or within 1 hour if the surrounding temperature is above 32°C / 90°F. Store refrigerated leftovers at 4°C / 40°F or below, use most cooked leftovers within 3–4 days, and reheat cooked leftovers to 74°C / 165°F. See the USDA Food Safety and Inspection Service’s Leftovers and Food Safety guidance.

Food allergies and texture needs differ. Check packaged ingredients and adapt or omit toppings to suit the people eating. If someone has a swallowing difficulty, follow their clinician’s or speech-language professional’s individual guidance rather than assuming a recipe is safe for them.