• 2/3 cup Bella Oliva Blood Orange EVOO
  • 1 cup sugar
  • 3 large eggs
  • 6 TBS good-quality unsweetened cocoa powder, sifted
  • ½ cup boiling water
  • 2 tsp pure vanilla extract
  • 1 ½ cups almond meal
  • ½ tsp baking soda
  • pinch salt
  • 9-inch spring form pan


  • Preheat your oven to 325 degrees F. Grease your spring form pan with a little oil and line the base with parchment paper.
  • Measure and sift the cocoa powder into a bowl and whisk in the boiling water until you have a smooth, slightly liquidy paste. Whisk in the vanilla extract, set aside to cool a little.
  • In another bowl, whisk together the almond meal, (or all-purpose flour), the baking soda and pinch of salt.
  • Put the olive oil, sugar, and eggs into the bowl of a mixer, with paddle attachment, beat about 3 minutes, until have a pale and thickened.
  • Turn the speed down a little and add the cocoa mixture, beat until well combined.
  • Add almond meal mixture and mix until just combined
  • Scrape down sides of bowl, and stir a little with a spatula, then pour into the prepared pan.
  • Bake for 40-45 minutes or until the sides are set and the very center, on top, still looks slightly damp.
  • Let cool for 10 minutes on a wire rack, carefully run a paring knife around the edge of the pan to loosen cake, then release the sides of the cake pan. Cool completely and refrigerate or eat while still warm with ice cream or whipped cream. The cake will continue to set as it cools.

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