Homestead Style Dark Chocolate Cake


I may need to wipe the drool from that title, sorry about that, folks!!! 😉

All silliness aside, in honor of valentines day and all things delicious and lovely, I bring you my favorite cake recipe.  This was originally my Mom’s recipe.  Some of you may have grown up with a crazy cake recipe, and if so, this will be familiar, it has the same bones.

The main differences between this cake and my mom’s original recipe, is the type of oil used, and the amount of cocoa added.  I’m a little liberal with the chocolate, but boy is it decadent.  I use olive oil in place of the vegetable oil called for in the original recipe.  If you have never experienced an olive oil cake, you are surely missing out!  I did this quite naively several years ago when I was learning to use healthier oils and fats in my cooking, come to find out, it is a common thing in France, and an olive oil crumb texture is simply amazing!!!! I have never looked back! 😉   I also add a bit more homemade vanilla for good measure.

It is moist, delicious, simple with a beautiful crumb, that may leave you licking your plate clean.  The best thing about this cake is that it doesn’t seem to dry out, that is if it manages to last more than one day… but continues to get more moist and delicious.

Homestead Style Dark Chocolate Cake has been the go-to for birthday cakes, cupcakes, cold and blustery afternoons, and the like for years.  It is tried and true. It is a cake that is SO good that it doesn’t even need frosting. SERIOUSLY.

On our homestead, our favorite way to dress it up for company is with raspberries or strawberries preserved from the garden, and freshly whipped honey cream.  Totally fancy, completely gourmet.  It is a simply lavish rustic dessert that will knock your socks off!!!


Homestead Style Dark Chocolate Cake

3 c.  All-purpose flour

2c.  Evaporated Cane Juice


2t.  Baking Soda

1t.  Sea Salt

1c.  Olive Oil**

2t. Apple Cider Vinegar

4t.  Homemade Vanilla Extract

2c.  Cold Water

  • Add all dry ingredients into a large mixing bowl in the order given.  Stir together.  This cake can be mixed by hand with a fork or a whisk, or with a stand mixer. 
  • Add wet ingredients to mixing bowl, and mix completely, either by hand or with a mixer, being careful not to over whip. Mix until well combined, only a minute or so.
  • Pour cake batter into a greased and floured, 9×13 cake pan.
  • Bake at 350 degrees 30-40 min.
  • Serve with freshly whipped honey cream and berries, or warm right out of the pan!

Be sure to wipe the crumbs from your face!!!

* When I say HEAPING TABLESPOONS, I really mean it!!! As much as you can get on that spoon baby!!!  I use a regular tablespoon from the silverware drawer, not a measuring spoon and load it up till no more will fit on!!!  It is literally 6 mountainous tablespoons….that’s what makes is sooooo good!

**In regards to olive oil, I usually use Extra Virgin Olive Oil, which gives a stronger flavor to the cake.  This is something that we all love and are used to, but if this is your families’ first experience with olive oil in your baked goods, may I kindly suggest using a lighter oil with a lighter flavor.  This is the kind that is labeled to be used specifically for baking.  It will have a lighter yellow color, but is still lovely and delicious, and gives a delightful crumb!