chocolate espresso olive oil cake

2 eggs

¾ cup buttermilk (I add about 1 tablespoon apple cider vinegar and fill the rest of the ¾ cup up with raw milk) 

¼  cup coconut cream or plain yogurt

½ cup olive oil (good quality, thank you)

1 ½ cup flour

1 ½ cup sugar

1 cup cacao

¾ cup coffee (espresso)

1 ½ teaspoon baking powder

1 ½ teaspoon baking soda

1 teaspoon sea salt 


I’ve made so many different variations of this cake because I wanted to absolutely perfect it. In my humble opinion, it’s the best base cake and I’ve had a lot of fun pairing different buttercreams with it (+ a lot of non-cake people have told me they love it but see for yourself)!! Also, it’s very quick and easy so the only con is that you’re going to want it again and again.

Let’s get started…

  1. Get a large mixing bowl and add your eggs, buttermilk, yogurt and olive oil. Stir until mixed. If needed, prepare your coffee. I typically make mine in a moka pot. I like the flavor to be a bit stronger than it would be if you added a cold brew, but it’s up to you! 

  2. Then add your dry ingredients: flour, sugar, cacao, baking powder, baking soda and sea salt. Gently mix while gradually adding in your coffee at the same time. Mix mix mix until you get a great cake batter consistency. 

  3. Prep your pans. I like using my 6.5 inch round cake tins and lining the bottom with a small circle of parchment paper and then going over the pans with a cold stick of butter to line them and adding some flour to dust over the butter. 

  4. Bake at 350 degrees. Time will vary based on the size of the pan! I cook mine for 35 minutes in the 6.5 inch round baking tins. Essentially you should be able to stick a toothpick down the center and it should come out clean.

    Cooking time: 40 minutes (+/- 5 minutes) / 35 minutes in 6.5 round inch tins / 350 degrees

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chocolate black sesame cookie