Olive Oil Chocolate Cake (Flourless, Rich & Decadent)

I like to keep a cake like this in the freezer for whenever a special treat is needed. A slice taken from the freezer, warmed for 20–30 seconds in the microwave until creamy, and served with cold whipped cream is a simple, heavenly dessert.

This recipe is straightforward and a reliable crowd-pleaser. It’s easy to scale, suits many diets, and stores well. In this post you’ll find:

• the essential equipment (a few bowls and an electric mixer),
• how to fold ingredients to retain air for a light texture,
• the simple water-bath baking method for even cooking and minimal cracking.

There’s also a recipe video and step-by-step photos to guide you through each stage.

Why You’ll Love This Flourless Chocolate Cake

• Intense dark chocolate balanced by the herbaceous note of extra virgin olive oil and a sprinkle of flaky sea salt.
• Fudgy at room temperature, creamy and moussey when warmed—both textures are delicious.
• Excellent made ahead and freezes exceptionally well.
• Small servings satisfy many people, making it economical for gatherings.
• Flour-free and suitable for gluten-free diets.
• Adaptable to dairy-free ingredients when needed.

Watch the Video

If you prefer visual guidance, watch the short video to see the technique and texture of the batter and finished cake.

Ingredients Needed

Dark chocolate: 70% cocoa is used here; choose dairy-free chocolate if you need the cake to be dairy-free.

Caster sugar: fine sugar for a light texture; granulated sugar can be used as a substitute.

Eggs: medium eggs are recommended—weigh them if you’re unsure of size.

Cream: double (heavy) cream gives richness; for dairy-free use a plant-based whipable double cream.

Cocoa powder: use a good-quality cocoa, Dutch-processed is fine if that’s what’s available.

Extra virgin olive oil: for flavor rather than fat—choose a fruity, grassy oil you enjoy.

Vanilla extract and espresso powder: vanilla rounds the flavor; espresso powder intensifies chocolate without adding coffee taste.

Sea salt: added to the batter and sprinkled on top for contrast—Maldon or other flaky salt works well.

How To Make a Flourless Chocolate Cake

Full, step-by-step instructions are available in the recipe card below.

Melt the chocolate: Gently melt chopped dark chocolate in a heatproof bowl over simmering water (or in short microwave bursts), stirring until smooth. Allow to cool slightly.

Whip the cream: Whip the double cream to soft peaks and set aside.

Whip the egg whites: In a clean bowl whip the egg whites to stiff peaks, then gradually add part of the sugar until glossy and stable.

Beat yolks and sugar: Whisk egg yolks with the remaining sugar and vanilla until pale and increased in volume, then stir in the olive oil.

Add warm cream: Warm a small amount of cream to lukewarm (about 37–40°C / 98–104°F) and stir it into the yolk mixture to gently raise the temperature and prevent the chocolate from seizing.

Combine with chocolate: Stir the melted chocolate into the yolk mixture until smooth, then fold in the whipped cream.

Add dry ingredients: Sift in cocoa powder, espresso powder and salt, folding gently until fully combined.

Fold in egg whites: Gently fold the whipped egg whites into the batter using sweeping motions to preserve air and keep the mixture light.

Prepare the tin and water bath: Grease a 20cm (8-inch) round tin and line the base with baking parchment. Place it inside a larger ovenproof pan with sides as tall or taller, pour the batter into the prepared tin and add hot water to the outer pan until it reaches the sides of the inner tin.

Bake: Bake at 150°C (130°C fan) / gas mark 2 / 300°F for about 1 hour, until the edges are set and the centre has a slight wobble.

Cool and serve: Allow the cake to cool completely in its tin so it pulls away from the sides. Loosen with a knife, transfer to a plate, dust with cocoa powder and serve. For the classic experience, warm individual slices briefly and serve with cold whipped cream and berries.

Equipment Needed

Mixing bowls: Several bowls are handy—one for yolks, one for whites, and one for cream—but you can manage with fewer if you wash between steps.

Electric hand mixer: Helps to quickly whip cream and egg whites to the correct peaks.

Small saucepan: to warm a little cream to lukewarm temperature.

Digital thermometer: useful to check the cream temperature, though you can also judge by feel.

Two baking tins: a 20cm (8-inch) leakproof round tin for the batter and a larger 25cm (10-inch) tin or high-sided ovenproof pan to create a water bath.

Expert Tips

Room temperature: Keep ingredients at room temperature so the chocolate integrates smoothly. Adding lukewarm cream before the chocolate helps prevent it from seizing.

Folding: Fold gently to retain the air you’ve whipped into the cream and egg whites. Use a wide metal spoon or silicone spatula and perform a cut-and-fold motion until even.

Non-stick: Grease and line the tin well—flourless batters can stick more than typical cake batters.

Low and slow: Baking at a low temperature for an hour minimizes cracking and creates a silky interior.

Cooling: Cool the cake fully in the tin so it sets and can be released cleanly.

Yes—the recipe requires eggs for structure, but you can make it dairy-free by using dairy-free dark chocolate and a plant-based whipable double cream such as coconut-based alternatives.

Yes. Once cooled, store in the fridge for up to 2 days before serving. It can be served chilled or at room temperature.

Store the cake in an airtight container in the fridge for up to 5 days.

Yes. Freeze whole or in slices for up to 3 months. Freeze uncovered on a tray until firm, then wrap tightly in plastic and foil or place in an airtight container. Thaw overnight in the fridge before serving or warm individual slices briefly in the microwave.

Serving Suggestions

• Dust with cocoa powder or powdered sugar before serving.
• Serve with whipped cream and fresh berries or a spoonful of raspberry coulis.
• For extra indulgence, add a scoop of vanilla ice cream alongside a warm slice.