Italian Holiday Table: Chocolate Olive Oil Cake
Recipe Type: Dessert, Cake, Baking
Cuisine: Italian Inspired
Prep Time: 
Cook Time: 
Total Time: 
Serves: 12 servings
For the cake
  • 1 cup flour
  • ½ cup Dutch cocoa powder
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ¾ cup sugar
  • 1 cup plain yogurt or sour cream
  • 3 eggs
  • 1 tablespoon vanilla
  • ⅔ cup Colavita olive oil
  • 1 (3.5 oz.) Perugina premium dark chocolate bar, chopped
For the ganache and garnish
  • 8 ounces Perugina dark chocolate, chopped
  • 1 cup heavy cream
  • 6 milk or dark Baci chocolates, coarsely chopped
  1. Preheat oven to 350 degrees. Grease and flour a 9-inch cake pan.
  2. In a medium bowl, whisk together flour, cocoa, baking powder and salt. In a large bowl, beat the sugar, yogurt or sour cream, eggs, vanilla and olive oil with an electric mixer until smooth.
  3. Add the flour mixture to the wet ingredients in 2 batches, stirring gently after each addition until well combined. Fold in the chopped chocolate bar.
  4. Pour batter into the prepared pan and bake for 40-45 minutes until a toothpick inserted in the center comes out clean. Do not over bake. Cool in the pan for 10-15 minutes, then turn onto a wire rack to cool completely.
  5. Meanwhile, make the ganache by placing the chopped chocolate in a medium bowl. Heat the cream in a small saucepan over medium heat until it just begins to bubble at the edges.
  6. Pour the hot cream over the chopped chocolate and let stand for 2 minutes. Whisk the chocolate and cream until smooth and shiny. Let the ganache cool slightly before pouring it over the cooled cake. Start at the center of the cake and work outward, until the ganache covers the top and sides of the cake completely. Let ganache cool to room temperature before sprinkling the chopped Baci over top.
Recipe by Honest Cooking by Mercato Fabbrica at