Spanish Chocolate Cake

If you want to keep the Spanish theme for the entire meal, start with the traditional patatas bravas, follow it with Spanish beef stew or rabo de toro, and finish with this delicious treat.

This Spanish chocolate cake uses olive oil instead of butter, plus almond flour and extract.  So, expect a hint of almond flavor in every bite — just enough to not overpower the chocolate.

As for its texture, it is a bit dense.  

When it comes to flavors, though, with the two sources of chocolates, it has an undeniable, deep chocolate flavor.

We typically enjoy it with a glass of wine or a cup of coffee — depending on the time of the day. 😉

FOR MORE CLASSIC SPANISH RECIPES, CHECK OUT THESE POSTS!

Ingredients

• Flour – you need a combination of all-purpose and almond flour for this Spanish chocolate cake.

• Dark chocolate – melted.

• Cocoa powder – Use the best cocoa powder for baking.

• Olive oil – go for the mild or fruity flavored one.

• Sugar – super-fine, like caster sugar.

• Eggs – 63 to 73 grams per piece, and you need to separate one because you will only need one egg and one yolk.

• Yogurt – natural flavored ones like Greek yogurt would be excellent.

• Baking staples – almond extract, baking soda, baking powder, and salt.

How to make Spanish chocolate cake

Start by placing the dark chocolate in a bowl and place it on top of a saucepan with simmering hot water.

Once the chocolate has completely melted, set the bowl aside to cool.

Preheat your oven to 175°C (350°F).

Prepare a 9-inch cake pan by lining it with parchment paper or by greasing it with butter and dusting it with flour.

Strain the following dry ingredients: all-purpose flour, baking powder, baking soda, cocoa powder, and salt.

Mix all the dry ingredients and set aside.

Use a large mixing bowl to combine one egg, one yolk, and sugar.

Mix until creamy, then add the yogurt and olive oil and continue mixing.

Pour the cooled melted chocolate and almond extract.

Mix, then add almond flour and the strained dry ingredients from earlier.

Mix just enough to combine, then pour your chocolate cake batter into the prepared cake pan.

Use an angled spatula to even the top of the cake, and tap the pan on the counter to remove bubbles.

Place your cake pan in the middle of the oven for thirty to thirty-five minutes or until a toothpick comes out clean when inserted.

Remove from the oven and set aside to cool for at least fifteen minutes.

Transfer your chocolate cake into a plate — and serve!

Helpful tips

• I strongly suggest using a weighing scale to measure the ingredients, even if the recipe card below indicates cups and spoons.

• Make sure the melted chocolate is no longer warm when combined with the other chocolate cake ingredients.

• Do not skip the straining of the dry ingredients, especially the cocoa powder.  It’s an important step to get rid of lumps in the batter.

How to serve Spanish chocolate cake

• Powdered sugar.  A sprinkling of powdered sugar is the easiest, and (nope) it will not ruin the cake’s sweetness.

• Whipped cream.  Yep, at least a dollop of whipped cream is excellent, especially when served in warmer months.

• Berries.  As you can see from my images, I have some fresh raspberries when serving.  The trick is to get the tangiest berries so they provide some contrast to the sweetness and ‘chocolatey-ness’ of the cake. 🙂

So, you finally decided to try this Spanish chocolate cake this weekend?  Let me know! 

OR GET MORE IDEAS FROM THIS LIST OF CAKES FROM AROUND THE WORLD!

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