Yocheved's Gevaldig Chocolate Cake Recipe

Name: Yocheved's Gevaldig Chocolate Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: olive oil, and; flour, for the pan; 1 14 ounces Dutch-processed cocoa powder (1/2 cup); 1 teaspoon vanilla; ½ teaspoon almond extract; 4 12 ounces flour (1 cup); ¼ teaspoon salt; ¼ teaspoon baking soda; 3 large eggs, plus; 1 egg yolk, at room temperature; ⅔ cup olive oil; 1 ⅓ cups sugar; ¼ cup confectioners' sugar, for dusting

Servings: persons

olive oil, and
flour, for the pan
1 14 ounces Dutch-processed cocoa powder (1/2 cup)
1 teaspoon vanilla
½ teaspoon almond extract
4 12 ounces flour (1 cup)
¼ teaspoon salt
¼ teaspoon baking soda
3 large eggs, plus
1 egg yolk, at room temperature
⅔ cup olive oil
1 ⅓ cups sugar
¼ cup confectioners' sugar, for dusting

1
Position a rack in the middle of the oven.
2
Heat the oven to 325 degrees F.
3
Generously oil an 8 x 2 inch round cake pan (or an 8 1/2 inch springform pan) with olive oil and line the bottom of the pan with parchment or waxed paper.
4
Oil the paper and dust it lightly with flour.
5
In a small saucepan, boil about 1/2 cup of water.
6
Meanwhile, sift the cocoa powder through a strainer over a small bowl.
7
Stir 6 tablespoons of the boiling water into the cocoa until it's smooth and glossy (if the mixture is very thick, you can add as much as 2 tablespoons more boiling water).
8
Stir in the vanilla and almond extracts.
9
Set aside to cool slightly.
10
In another small bowl, mix together the flour, salt and baking soda and set aside.
11
In the bowl of a stand mixer, combine the eggs and yolk, olive oil, and sugar.
12
Using the whisk attachment, beat on medium-high speed until thick, lemon colored, and creamy- about 2- 3 minutes- scraping down the sides of the bowl.
13
Reduce the speed to low and gradually add the warm (not hot) cocoa mixture until it's well combined, scraping down the sides of the bowl once.
14
Gradually mix in the dry ingredients until just combined, scraping down the sides of the bowl.
15
Pour the batter into the prepared cake pan and bake in the center of the oven until a toothpick comes out with a few moist crumbs clinging to it but with no wet batter, about 55-60 minutes.
16
Put the pan on a rack and carefully run a paring knife around the inside edge to release the cake.
17
Let cool for 10 minutes.
18
Using a second rack to sandwich the cake pan, flip the pan over.
19
Carefully lift the pan from the cake, gently peel off and dicard the paper liner, and let the cake cool completely.
20
Before serving, dust the top of the cake with confectioner's sugar.

1231

kcal

Calories

Fat

171

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: olive oil, and, flour, for the pan, 1 14 ounces Dutch-processed cocoa powder (1/2 cup), 1 teaspoon vanilla, and more.

Yes, Yocheved's Gevaldig Chocolate Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Yocheved's Gevaldig Chocolate Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions