This chocolate olive oil cake is a crowd-pleaser that's simple yet sophisticated. The use extra-virgin olive oil gives it a wonderfully tender crumb, and the Greek yogurt whipped topping balances the rich chocolate flavor. It's so easy to put together, making it perfect for both special occasions and weeknight treats.
Preheat the oven and prepare the cake pan: Preheat the oven to 325°F. Brush a 9-inch round cake pan with olive oil and line the bottom with parchment paper.
Sift flour, baking soda and salt: In a large bowl, sift together flour, baking soda and salt.
Combine, hot water, chocolate and cinnamon: In a small pot, add ½ cup + 2 tablespoons of water and bring to a simmer. Remove pot from heat. Whisk in cocoa powder and cinnamon until smooth.
Beat eggs, oil, extracts and sugar: In a stand mixer fitted with the paddle attachment, or with a hand mixer, beat together eggs, olive oil, extracts and sugar on medium-high speed until pale yellow and ribbon-y, about 4 minutes.
Combine cocoa powder and egg mixtures: Add cocoa powder mixture to egg mixture and beat on medium-low speed until just incorporated, stopping to scrape down the sides and the bottom of the bowl. Add flour mixture and mix until just incorporated.
Bake: Pour cake batter into the prepared pan and place on the middle rack of the oven. Bake for 35-40 minutes. The cake is done when a tester inserted in the center comes away with only a few damp crumbs clinging to it.
Cool and Unmold the cake: Allow the cake to cool for at least 1 hour on a wire rack. Run a butter knife around the edge of the cooled cake and gently invert onto a plate. Carefully peel parchment paper off the top.
For the Greek yogurt whip:
Whip the heavy cream: Using a hand mixer or in the bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream, Greek yogurt and powdered sugar on medium to medium high until soft peaks form.
Serve: Slice the cake and serve with a dollop of Greek yogurt whip and some fresh berries. Serve immediately!