O’Live A Little’s Chocolate Olive Oil &  Red Wine Cake

O’Live A Little’s Delicious Chocolate, Red Wine & Olive Oil Cake

Very easy no electric mixer required!


2 cups of Sugar

1 3/4 cups all-purpose flour—sifted

3/4 cup unsweetened dark cocoa– sifted  (such as Valrohna)

1 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon fine sea salt

1 teaspoon cinnamon (optional)

2 eggs

1 cup buttermilk (can make your own with vinegar or lemon juice and milk)

1 cup red wine

1/2 cup O’Live A Little’s Italian Classic Extra Virgin Olive Oil 

1 tablespoon O’Live A Little’s Raspberry  Balsamic Vinegar, plus more for drizzle and whipped cream

Powdered Sugar for dusting and fresh raspberries for garnish

Whipped cream for plating/serving.



  1. Heat the oven to 350 degrees F. and lightly grease 1 – 3”X 9” round cake pan
  2. In one bowl, combine the sugar,  and sifted flour, cocoa, baking soda and powder, and salt, and stir to mix well. Add, cinnamon if desired

  1. In another bowl, add the eggs, buttermilk, wine, olive oil and balsamic, and using a whisk blend well.

  1. Add the wet ingredients to the dy, and continue to mix till well incorporated . (The batter will be thin)

  1. Pour the batter into your prepared pan and bake for approx. 50-60 minutes, or until a cake tester inserted into the center comes out clean.

  1. Cool for 30 minutes, remove from the pan.
  2. Cool to room temperature, dust with powdered sugar.
  3. Finish with drizzle of O’Live A Little’s Dark Raspberry Balsamic Vinegar and fresh raspberries.
  4. OPTIONAL: Top with freshly whipped cream. Whip 1 cup heavy cream with 1 tablespoon sugar and 2 teaspoons O’Live A Little’s Raspberry Dark Balsamic Vinegar till thick and dollop on top of cake slice or put into pastry bag with tip and pipe out.


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