Prep Time : 15 Minutes | Cook Time : 40 Minutes | Total Time : 1 hour | Difficulty : Easy
Hello my lovelies! Say hello to your new, better go-to one bowl chocolate cake. Before y’all are like “but you said you were going to eat healthy”… this chocolate cake is practically health food. Olive oil and greek yoghurt. Minimal sugar. The ground almonds and oil make this cake so tender. Oil is liquid at room temperature so cakes made with it stay super soft. Ground almonds help break up gluten and also retain moisture. It’s fabulous on it’s own but can also be dressed up if the occasion requires. It also comes together in moments in a single bowl. Which is a bonus for everyone. But especially for people who have kitchen accidents and end up being a one-handed gimp for a while. It’s essentially my job to make food so you’d think I’d be able to tell the difference between food and fingers… This cake is so easy a person with one arm can make it. No excuses.
Heat the oven to 180C (350F). Line the bottom of an 8 inch ring pan with baking paper or grease and flour a 10 cup bundt pan. In a large microwave safe bowl, melt the chocolate.
Add the olive oil, yoghurt and vanilla and whisk to combine. Don’t worry if it splits a bit. The eggs will fix that.
Add the eggs and sugar and whisk again.
Sift the cocoa, flour, ground almonds, baking soda and salt into the bowl. Switch to a large spoon or spatula and fold the dry ingredients in. You don’t need to be as gentle as with some batters but don’t go crazy and beat it.
Pour the batter into the prepared pan.
Bake for 30 to 40 minutes until a skewer inserted into the centre comes out clean.
Leave to cool in the pan for a few minutes before turning out onto a rack. Serve the cake naked and warm, with berries and a little yoghurt or creme fraiche.
This cake will deepen in flavour over a few days so sneaky slices will just get better and better! Is there anything chocolate cake can’t do?
One-Bowl Dark Chocolate, Olive Oil + Yoghurt Bundt Cake
Prep Time : 15 mins | Cook Time : 40 mins | Total Time : 1 hour | Difficulty : Easy | Makes : 1 x 8 inch ring cake
Dark, moist chocolate cake with less sugar that comes together in a single bowl.
Ingredients:
- 3 and 1/2 ounces (100 grams) very dark chocolate (85%)
- 3/4 cup plus 1 tablespoon (200 mls) olive oil (or other vegetable oil)
- 1 cup (250 grams) full fat greek yoghurt or sour cream
- 3 eggs
- 1 tablespoon vanilla extract
- 2/3 cup (140 grams) soft brown sugar
- 5 tablespoons (50 grams) dutch processed cocoa
- 1 cup (140 grams) all purpose flour
- 1/2 cup (50 grams) ground almonds
- 1 teaspoon baking soda
- 1/2 teaspoon salt
– If using metric cups, reduce volume measures by 1 tablespoon for every cup of dry or liquid ingredients –
Equipment:
- Bowl and whisk
- 8 inch ring pan lined with baking paper or a greased and floured 10 cup bundt pan
Directions:
Heat the oven to 180C (350F). Line the bottom of an 8 inch ring pan with baking paper or grease and flour a 10 cup bundt pan. In a large microwave safe bowl, melt the chocolate.
Add the olive oil, yoghurt and vanilla and whisk to combine. Add the eggs and sugar and whisk again.
Sift the cocoa, flour, ground almonds, baking soda and salt into the bowl. Switch to a large spoon or spatula and fold the dry ingredients in. You don’t need to be as gentle as with some batters but don’t go crazy and beat it.
Pour the batter into the prepared pan. Bake for 30 to 40 minutes until a skewer inserted into the centre comes out clean.
Leave to cool in the pan for 10 minutes before turning out onto a rack. Serve the cake naked and warm with berries and a little yoghurt or creme fraiche.
Cook’s Notes:
- The sugar can be reduced further as it isn’t a structural requirement – test different amounts but you will need at least half a cup. Sugar helps retain moisture as well as providing sweetness
- Add any flavours that you enjoy with chocolate, perhaps orange oil or peppermint essence
- A tablespoon of vanilla seems like a lot but it accentuates sweetness. It actually tells the brain that things taste sweeter.
- Use this super easy recipe wherever you would normally use chocolate cake – as cupcakes or in a 7 or 8 inch layer cake. You will need to adjust the cooking times accordingly.
- If you do frost this cake I recommend a cream cheese frosting. I find very sugary buttercreams will permeate a chocolate cake and can dampen chocolatey flavour.
– This cake will keep well in an airtight container at room temperature for up to a week –
© 2017 The Winsome Baker. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.
So super mouth watering! I love these photos too! Great post 🙂
Thanks! Was a mission this week but the cake is definitely a winner!
Hi there .. I made 2 of your cakes for work the other day as I had purchased a large tub of Zany Zeus Greek yoghurt … ( they make great products and local) … the hardest thing for me was trying to work out what sort of olive oil to use.. as so many different type and variants in flavor & price ..
this one and you “Berry, yoghurt & olive oil” ..
They were both great .. I could only really taste the olive oil in the choccy one .. the texture was great , but being more a milk choccy than dark choccy .. I enjoyed the berry one … it was almost too choccy( which surely it not really a thing , as not such thing as too much choccy …
I am enjoying reading blog and trying your recipes… cheers….
I’m glad you liked the berry one 🙂 I should make it again myself – too easy to move on to the next thing!
I find olive oil is a very much personal taste thing – I am ok with grassy ones but others I don’t like. Unless I deliberately want olive oil flavour I will use “light” olive oil which doesn’t taste like much of anything – it’s my preferred vegetable oil for general cooking.
If you’re not a fan of the taste, you could happily switch it out of another vegetable oil like rice bran or canola 🙂 If you do try to make the chocolate one with a milk chocolate and a plain oil let me know how it goes – hopefully the texture will still be great – it is also very low on the sugar side which does make a difference to which flavour notes come through
I am very much a dark + bitter chocolate fan so I am biased! I’m so glad you’re enjoying reading and baking – makes me so happy to hear people are trying the recipes!
oh was meant to say more milk choccy fan than dark … 🙁
I am in love with anything ‘One-Bowl’ these days! If such good can be made without dirtying too many dishes, bring it on!! This looks super moist.
Hi Jenny – it is very moist and very dark 🙂 Some days it feels like all I do is wash dishes!