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Chocolate, Yogurt and Olive Oil Cake

Here’s my favourite chocolate cake recipe, using my favourite Valrhona French style cocoa powder and grated Ecuadorean dark chocolate.

Enjoy playing around with different sugars. I like to use rapadura sugar (also referred to as panela) for a beautiful texture and depth of flavour.

Cake ingredients:

3 eggs

1 cup Greek yogurt

1/2 cup olive oil

1 tsp vanilla extract

1 cup sugar

1/2 cup pure cocoa powder

1/2 cup grated dark chocolate

Pinch salt

1 cup self raising flour




200 mL cream

200 g chocolate

I used

Republica del Cacao

Amazonia 75%



For the cake:

Prepare a 20cm round or Bundt tin

Whisk the eggs and combine with oil, vanilla extract, yogurt and sugar. Gently fold through chocolate, flour and salt. Bake for 35-40 mins at 180 degrees Celsius.


For the ganache:

Bring the cream to just below the boil. Remove from heat. Stir through the chocolate until well combined and glossy.


Leave 10 minutes.


Pour over cake and decorate with berries.