A rich, deeply chocolatey cake made with thoughtfully chosen ingredients that elevate a classic dessert for a well balanced life.
About the Recipe
I’ve given my favorite childhood chocolate cake from Hershey a fresh, intentional twist. Using extra virgin olive oil instead of butter makes it rich and moist. Replacing half the milk with Greek yogurt adds protein and a tender crumb. Freshly brewed espresso in place of boiling water deepens the chocolate flavor. Together these simple swaps create a cake that is full of flavor and joy, one you can truly savor without guilt. Dessert can be both indulgent and intentional because a balanced life always includes a sweet treat.
Extra virgin olive oil for richness and moisture instead of butter
I use extra virgin olive oil instead of butter to make the cake moist and velvety. Choosing single-sourced olive oil matters. It is pure, fresh, and full of flavor, without blends or refined oils. The result is a cake naturally boosted with heart-healthy fats and antioxidants. It gives the chocolate a deep, satisfying flavor without being overpowering.
Terra Delyssa is on of my favorite brands. Its buttery and delicious! Click the link to purchase.
Greek yogurt adds balance, protein, and a tender crumb
Greek yogurt adds balance by making the chocolate cake tender and moist while giving it a little extra protein. Its subtle tang gently enhances the chocolate without taking over. Replacing part of the milk with yogurt lightens the texture and adds nourishment. It’s a simple ingredient that truly lifts both the flavor and the feel of the cake.
I normally purchase Kirklands organic plain greek yogurt or Fage 5% Plain Greek Yogurt.
Freshly brewed espresso deepens the chocolate flavor without tasting like coffee
Freshly brewed espresso brings out the chocolate’s full flavor without tasting like coffee. Its warmth and acidity naturally enhance the richness of the cocoa. This simple addition makes the cake feel more indulgent and refined while keeping it perfectly balanced.
I’m obsessed with Purity Coffee! Especially the “Protect” blend. It’s a medium roast that is high in antioxidants and third party tested for pesticides, mold and mycotoxins. With notes of toasted hazelnuts, spices and citrus. Click the link to purchase! And use my stainless steel stovetop espresso maker to make the best coffee at home.
Ingredients Make All the Difference
Small swaps like olive oil, Greek yogurt, and fresh espresso lift this cake, but the core ingredients like flour, sugar, sea salt, and leavening agents are just as important. Here is a list of my favorite baking ingredients that I use at home every day.
Flour: instead of bleached flour use unbleached organic flour without any additives. It is free from additives like folic acid and richer in protein. My favorite local Utah Brand is Central Mills. Click link to purchase! It’s minimally processed and bakes up delicious better for you desserts and breads.
Sugar: always choose organic and un-refined when possible. Why? Because it contains nutrients from the sugar cane and is minimally processed. Making it easier for our bodies to digest and regulate. Just Panela Organic is a pantry must!
Sea Salt: not kosher salt. That stuff is bleached and full of heavy metals. I grew up on Redmond Ancient Sea Salt and will never use anything else. Its full of trace minerals that our bodies crave. I place a pinch in my water every time I fill up my glass. It’s not just for baking.
Cocoa Powder: without Alkali. Cocoa should be the only ingredient. No fake stuff ever! Hersheys is actually a great cocoa powder. I also purchase Better Body Foods Organic Cocoa at Costco in bulk! Plus it’s full of natural Magnesium which we can all use more of.
Leavening Agents: like baking soda and baking powder. Look for 100% sodium bicarbonate with no added fillers. As well as zero aluminum. Bobs Red Mill baking soda and Otto’s Grain Free Baking Powder are what I use in my kitchen.
Dessert supports a balanced life – make it work for you
Dessert plays an important role in a balanced life because enjoyment and nourishment are not opposites but work together. When you choose high-quality, intentional ingredients, dessert becomes something that supports your lifestyle rather than works against it. At the same time, it offers satisfaction, flavor, and mindfulness in every bite. Ultimately, it is about honoring pleasure without excess, because when dessert is made well, it encourages balance instead of guilt.
From us to you – founders of Cookiee Club
At Cookie Club, we are all about living a balanced life. Bronson and I work out daily, walk the dogs, meal prep with clean, intentional ingredients, and never skip dessert. By taking care of our bodies while still enjoying life, we stay healthy and energized. In addition, this approach leaves more room for memorable moments, adventures, and the simple joys that make life sweet. Furthermore, our hope is that our blog posts, clean-ingredient recipes, travel guides, and gourmet cookies bring happiness and joy to you and your loved ones.
Clean Ingredients Make the Best Chocolate Cake
Ingredients
Equipment
Method
- Preheat the oven to 350 degrees F.
- Line two 9 inch cake pans with parchment paper. Oil and flour both. Set aside.
- Add eggs to a small bowl and fill with warm tap water. This brings the eggs to room temperature fast.
- Make espresso. I use my stovetop espresso maker using 4 tablespoon of freshly ground coffee beans. A normal coffee maker or cold brew works too. Or boil water if omitting the coffee.
- To a large bowl measure out the flour, sugar, cocoa powder, baking soda, baking powder and sea salt. Whisk to combine.
- To a liquid measuring cup add 125 ml of milk. Warm up in the microwave for 30 seconds. Then add 120 grams of greek yogurt to the warm milk and whisk until combined. Pour into the large bowl of dry ingredients.
- Add the two eggs, vanilla extract and extra virgin olive oil to the large bowl. Whisk the cake ingredients together until the last bit of flour disappears.
- Measure out 8 oz of hot coffee or boiling water. Slowly add the liquid to the cake batter while stirring to avoid cooking the eggs. Whisk until combined.
- To the prepared cake pans add 600 grams of cake batter to each one. Bang the pans a few times on the counter to remove excess air bubbles.
- Place the cakes into the preheated oven for 20-25 minutes until a toothpick can be inserted and comes out with moist crumbs stuck to it.
- Let the cakes cool completely once baked.
- Prepare the frosting by melting the butter in a glass mixing bowl. Stir in the cocoa powder until smooth. Then whisk in the vanilla extract. Alternate adding the powder sugar and milk until a smooth frosting with no lumps appears. Use a hand mixer if you would like.
- Assemble the cake by spreading a dollop of frosting onto your cake stand of choice in the center to act as glue for the cake.
- Flip one of the cakes onto the cake stand and peel off the parchment paper. Add 3/4 cup of frosting on top and spread with an offset spatula until even.
- Flip the second cake on top of the other. Using the offset spatula frost the sides and top of the cake.
- If you want to add sprinkle like it did, sprinkle dye free sprinkle an inch from the rim of the cake. Then use the leftover frosting to decorate the boarders with a piping bag and frosting tip of choice.
- Slice and enjoy!
More Delicious Recipes to Explore
Crazy Good Pumpkin Cake with Olive Oil
Brown Butter Espresso Chocolate Chip Cookies
Delicious Greek Yogurt Cheesecake
