So it’s not paper, or silver. Not ruby nor gold.
![Chocolate and Olive Oil Truffle Cake [Dairy-Free] | EmmaEats](https://emmaeats.com/wp-content/uploads/2013/10/chocolateandoliveoiltrufflecake.jpg "Chocolate and Olive Oil Truffle Cake [Dairy-Free] | EmmaEats")
This post is an anniversary of sorts. It’s my 100th EmmaEats…and Katie too! post. Maybe we should have fireworks or champagne. No – let’s have cake. And chocolate. Mmmmm – chocolate cake.
This particular cake was adapted from Molly Wizenberg’s Winning Hearts and Minds Cake over at Orangette. Truth be told, Molly’s site and writing influenced me to start EmmaEats and to focus my culinary efforts here. And her cake is sinful and delicious and unbelievably simple to make. [Sounds like I should be sending a thank you to Molly!]
This flour-less chocolate cake is different from most in that it has no dairy. Olive oil, instead of butter, makes this a decadent (even if it doesn’t look very glamourous) treat you can share with all of your friends — sensitivities and all. And let me assure you, they will be grateful.
Speaking of grateful, thank you for reading and cooking and eating with me here at EmmaEats. I’m so happy to have you here. Here’s to 100 more posts, and more chocolate cake!
Chocolate Olive Oil Truffle Cake [Dairy-Free and Gluten-Free]
inspired by Molly Wizenberg’s Orangette: Winning Hearts and Minds Cake
(serves 8-10)
- 200g dark (70%) chocolate, broken into 1-2″ pieces
- 1/2 cup extra virgin olive oil
- 1 cup packed dark brown sugar
- 1 tbsp pure vanilla extract
- 5 large eggs, room temperature
Grease and line an 8″ round cake pan. Preheat the oven to 375F.
In a medium-sized microwaveable bowl, heat the chocolate on 50% power for 1 minute. Stir and continue heating and stirring at 30 second intervals until most of the chocolate has melted. Continue to stir until it is completely melted and smooth. Mix in the oil, brown sugar and vanilla ensuring the mixture is well combined and there are no lumps of sugar remaining.
After the chocolate/olive oil mixture has cooled for a few minutes, add an egg at a time, mixing well between each addition. The mixture will be thick, dark and silky with no eggy streaks.
Pour the batter into the prepared cake pan and bake in the centre of the oven for 20-25 minutes. The centre will be slightly jiggly, if at all, and just starting to show some cracking when you remove the cake from the oven.
Cool the cake in the pan for 15 minutes. Turn it out of the pan onto a plate and peel off the parchment paper. Turn it right side up on to a serving plate to cool completely before serving.
Tips and Suggestions:
- Use the best quality ingredients that you can get your hands on. There are only 5 ingredients so splurge on your chocolate, use a really flavourful olive oil, farm fresh organic eggs and pure vanilla. The combination together will be ultimately decadent and truly show-stopping.
- As I’ve mentioned in the past, when selecting chocolate, if you have concerns regarding allergies to nuts or milk, read the label. Often, even dark chocolate will have warnings regarding cross-contamination as well as milk products in the ingredients list.
- The cake rises quite a bit in the oven and will deflate as it cools. This is normal.
- As Molly mentions in the original recipe, this cake tastes best the next day. Even more so after it has been frozen and thawed. If you can make it ahead, do so. I actually bake multiples in the fall and freeze them for impromptu dinner parties (and intense chocolate cravings) through the winter. Wrap individual cakes tightly in plastic wrap and then in foil and freeze. Let thaw to room temperature before serving.
- For an extra treat, whip the coconut cream from one chilled can of coconut milk with a few tablespoons of icing sugar and serve it over top of the cake sprinkled with some raspberries when they are in season.
EmmaEats...and Katie too! 
Ooo… a friend recently game me a small can of chocolate infused olive oil and I was at a loss as to what to do with it. You have NO IDEA how happy I am to see this recipe! Thank you for sharing this, and congratulations on your 100th post! Can’t wait to see what the next 100 bring. Hugs – jeanne
Chocolate infused olive oil? How have I never heard of this creation before?!?! It sounds so extravagant!
Thank you — and I hope you love the cake. I had no idea how good chocolate and olive oil could be together until this.