Chocolate Cake with Olive Oil and Sea Salt

Versatility is up to creativity, of course not entirely but I would say mainly. It involves some ‘thinking out of the box’ and some daring points to do so. As usual, I was blog-hopping on some of my favourite food bloggers, I came across Ellie’s Gateau au Chocolate à la Fleur de Sel et Huile d’Olive. Quite a name huh? 

I looked at it for a while and my mind just went “Ok I have to do this”. Its just like if you’re in a new place and you meet a bunch of new people. Some you may click with and some you may not relate to. Baking for me is just like that; how it clicks. It doesn’t have to be a very complicated recipe or an over the top one. If I like what I see, I’ll try it, very simple! 

And just like this cake, it’s pretty simple to make. You don’t have to use a mixer if you want some hand workout haha, in which I did. 

Chocolate Cake with Olive Oil and Sea Salt
(Adapted from Trish Deseinea’s Nobody Does It Better…)


200g dark chocolate (min 70% cocoa solids)
200g unsalted butter
4 medium eggs
150g caster sugar
60g plain flour
1½ tsp baking powder
Extra virgin olive oil
Fleur de sel (sea salt)

 When I saw the recipe, I wanted to cut in half and just mix it by hand. Furthermore, I just made the Upsidedown Pineapple cake days before, it seems almost too difficult to have too much desserts to eat for my family. So I took out the ikea bowl and a whisk. Crack some eggs and started whisking… 

After a while, I paused and see, how many eggs did I actually cracked in it? 2 ? 4 ? .. Must be four =__= It’s gonna be one hell of a whisk. But oh well, I used to do everything without mixer when I first started out at Le Cordon Bleu for 3 months. No turntable, mixer, dough presser, etc; everything has to be done by hand! So it wasn’t too much for me to handle, furthermore I like whisking it by hand just to feel the lightness of the eggs.. It worked out just like using mixer so I was more than happy yay!




  1. Preheat the oven to 200C/400F.
  2. Melt the chocolate in a heat proof bowl over a saucepan of hot simmering water. add butter and stir well to mix the two ingredients completely.
  3. Put the eggs and the sugar in a bowl and whisk with kitchen mixer until the mixture turns pale and doubles in volume. Add the flour, a tablespoonful at a time, and the baking powder.
  4. Mix in the chocolate mixture, pour the lot into silicon pans / 8″ moulds and bake for 30-40 minutes. The cake is cooked when a knife inserted into the centre comes out clean.
  5. Leave the cake to cool for 15 minutes before turning out.
  6. To serve, cut the cake into slices, set them on plain white plates and pour some extra virgin olive oil around. Sprinkle with some fluer de sel on the cake and serve.


Who would have thought that chocolate, olive oil, sea salt would make such an impact? When I first saw the name, I thought, okay, wouldn’t olive oil leave an after taste or overpower the chocolate if baked together? But after reading it, it’s served alongside just like the breads in Italiannies. The sea salt makes it quite addictive. Serious. So do try it out, even if you don’t fancy olive oil and salt on cakes, the chocolate cake is quite a winner. 🙂

I don’t exactly know where to buy Fleur de Sel here, ok maybe in Cold Storage but I happened to find a packet of coarse sea salt at home…



11 Comments on Chocolate Cake with Olive Oil and Sea Salt

  1. How it tasted? Look quite easy to prepare huh.
    By the way,suggest you quickly to get a new camera, you knwo what i mean…

  2. petite nyonya says:

    Who can resist a good choc cake like this! This cake looks so moist & tempting! I bet the sea salt works great by giving the cake extra character.

  3. Hey, Swee San!! Yours is just as good! Mmm … How I love the combo of dark choco & salt! Actually, I also dunno where to purchase fleur de sel here. I've got two small bags of fleur de sel that I brought along with me when I returned from the States. I got it from the French Village at the Disney World. It cost me a bomb!! Over USD40 for 500 g of it!! Argh …

    I've been trying to look for the edible gold foil … So far, no luck … =(

    We should really hang out together with the other ladies … I really wanna bake those deadly sables korova for you all with fleur de sel! It's Pierre Herme's recipe!! So good!

    Btw, are you using Valrhona's for anything choco?

  4. ReeseKitchen says:

    Looks nice…:) Ok, bookmarked! Thanks..^-^

  5. Swee San says:

    @Sonia, I bought new camera already, still trying different settings ..

    @petitenyonya, ya it's actually very addictive :S

    @Pei-Lin, I think you can get gold foil in Pastry Pro but not 100% sure if they still have it. I use Callebaut Chocolate. Valrhona's abit more exp

    @ReeseKitchen; you should try it 🙂

  6. Swee San, I just had to come by, cos Ellie told me you made this cake too! What a coincidence. 🙂 Great idea to bake it in a mini bundt. It's so pretty. And I can't believe you whisked by hand!!!

  7. Swee San says:

    Ju : I wanted to make half of the recipe so I decided to do it by hand, but I measured wrongly and oh well, just continued with it.. You should try the cake, it's good !

  8. tigerfish says:

    3rd time I see this cake, first at Ju, then at Ellie's, now yours. Really feel like tasting it now….

  9. Jas Min says:

    Isn’t 200degC rather high for cakes? (Sorry, novice baker here). Is that temp for non fan asisted ovens? Thank you!

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