Orange Olive Oil Cake with Dark Chocolate Sauce

Heather’s Orange Olive Oil Cake is full of flavor and originality.

  • PREPARATION TIME: 30 Minutes
  • COOKING TIME: 55 Minutes


  • 1 tablespoon orange zest
  • 1/2 cup juice
  • 2/3 cup Dannon® Oikos® Plain Greek Nonfat Yogurt
  • 3 large eggs
  • 1/2 cup olive oil
  • 1 teaspoon vanilla
  • 2 cups flour
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2/3 cup cream
  • 6 ounces dark chocolate chips
  • 1/4 cup agave
  • 1 tablespoon confectioner’s sugar
  • orange slices and berries for garnish
Orange Olive Oil Cake with Dark Chocolate Sauce


Heat oven to 325 degrees F.

  • Butter a 9" cake pan, line bottom with circle of parchment and butter over parchment.
  • In a medium bowl, whisk zest, juice, yogurt, eggs, olive oil and vanilla until well combined.
  • Then in a large bowl, sift and stir together flour, sugar, baking soda, baking powder and salt.
  • Add wet ingredients into dry ingredients and gently mix. Pour into cake pan and bake until a wooden skewer, when poked in the center, comes out clean, about 45 minutes.
  • Cool on a rack. Turn out onto a cake platter.
  • Meanwhile, in a small saucepan heat cream to a slow simmer. Add chocolate chips, turn off heat and then let sit for 10 minutes.
  • Gently stir until smooth. Stir in agave.
  • Pour chocolate sauce over cooled cake, sprinkle with confectioner’s sugar and garnish with oranges and berries.