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Moist & Delicious Olive Oil Chocolate Cake

Cake Ingredients

  • 3 cups all purpose flour
  • 6 tbsp. good unsweetened cocoa powder
  • 1¼ cup sugar
  • 2 tsp. baking soda
  • ½ tsp. salt
  • ¾ cup  Chateau du Vignal olive oil (or any O&CO French olive oil)
  • 2 tbsp. white vinegar
  • 1 tbsp. vanilla extract
  • 2 cups cold water


  1. Preheat oven to 350 degrees. 
  2. Grease and flour 2  nine inch round cake pans. 
  3. Mix the flour, sugar, cocoa, baking soda and salt together in a large bowl. 
  4. With your mixer on low speed, beat the olive oil, vinegar, vanilla and water into the flour mixture, until the batter is smooth. 
  5. Pour into the prepared pans and bake for about 30 minutes or until a toothpick inserted in the center of the cake comes out clean; do not overbake. 
  6. When cakes are done, cool pans on a rack for 10 minutes before removing from pans. 
  7. Allow cakes to cool completely before frosting

Frosting Ingredients

  • 1 cup sugar
  • 4 tbsp. cornstarch
  • 1 cup boiling water
  • 2 squares unsweetened chocolate
  • ½ tsp. salt
  • Cook all ingredients in a heavy saucepan, over low to medium heat. Stir continuously until mixture thickens. When mixture is thickened, add 4 tbsp. butter and 2 tsp. vanilla. Cool slightly before frosting the cake.
*Optional:  fill middle of cake with fresh whipped cream instead of frosting and sprinkle top of cake with a bit of O&CO Fleur de Sel.