Floating Olive Branch
Chocolate Cake with Extra Virgin Olive Oil


1 3/4 cup cake flour 

1 cup granulated sugar 

1/4 cup unsweetened cocoa powder plus 2 tablespoons for dusting the cake after baking 

1/2 teaspoon Fleur de Sel 

3/4 teaspoon baking soda 

1 teaspoon vanilla extract 

3/4 cup Extra Virgin Olive Oil (Medium Intensity)

2/3 cup water 

2 eggs 

1 tablespoons Espresso Balsamic 

1 tablespoon Cyrus Sea Salt 

Ice Cream (optional) 



Preheat the oven to 350°F. Place flour, sugar, cocoa powder, salt, and baking soda in a large bowl and whisk to combine. Add vanilla, olive oil, water, eggs, and balsamic to the dry mixture and whisk until smooth. Lightly spritz a round cake pan with cooking spray (we used a 9-inch round cake pan for this recipe). Add the batter to the prepped pan and place in the oven. Bake for about 30 minutes or until the cake is cooked through (insert a toothpick into the center, if the toothpick comes out, clean the cake is done). Remove from the oven and set aside on a wire rack to cool. Once cooled, spoon the additional cocoa powder into a fine mesh strainer, and dust the top of the cake with the powder. Sprinkle the top of the cake with Cyrus sea salt, lightly crushing the salt crystals while sprinkling. Slice and serve the cake with scoops of ice cream (optional).