Dark Chocolate Olive Oil Cake (Brain + Focus Edition)

Name: Dark Chocolate Olive Oil Cake (Brain + Focus Edition)
Ingredients: 100g dark chocolate (70–85%), chopped; 1⁄2 cup Chief Dark Chocolate Collagen Protein; 2⁄3 cup extra virgin olive oil; 3 large eggs; 1⁄2 cup coconut sugar; 1 tsp vanilla extract; Just under 1⁄2 cup almond meal; 1⁄2 tsp sea salt; 1 tbsp cordyceps powder; 4 serves L-theanine powder (so each slice contains around half a serve — feel free to increase)

Tags: Collagen Desserts

Dark Chocolate Olive Oil Cake (Brain + Focus Edition)

Author:

Holist

This isn’t just dessert — it’s brain food in disguise. Packed with antioxidant-rich dark chocolate, brain-loving olive oil, and Chief Dark Chocolate Collagen Protein, this cake delivers focus, clarity, and a whole lot of flavour. With bonus adaptogens like L-theanine and cordyceps, each slice gives your mind a lift while satisfying your sweet tooth.

Image of Dark Chocolate Olive Oil Cake (Brain + Focus Edition)

Ingredients

100g dark chocolate (70–85%), chopped
1⁄2 cup Chief Dark Chocolate Collagen Protein
2⁄3 cup extra virgin olive oil
3 large eggs
1⁄2 cup coconut sugar
1 tsp vanilla extract
Just under 1⁄2 cup almond meal
1⁄2 tsp sea salt

Optional brain boosters

1 tbsp cordyceps powder
4 serves L-theanine powder (so each slice contains around half a serve — feel free to increase)

Directions

Preheat oven to 170°C fan-forced. Grease and line a small loaf tin or 20cm cake tin with olive oil and baking paper.
In a heatproof bowl over a pot of gently simmering water, melt the dark chocolate and olive oil together until smooth. Let cool slightly.
In a separate bowl, whisk the eggs, coconut sugar, and vanilla for 2–3 minutes until light and frothy.
Slowly whisk in the cooled chocolate mixture until fully combined.
In another bowl, mix together the collagen powder, almond meal, sea salt, and any optional L-theanine or cordyceps.
Gently fold the dry mix into the wet until smooth and well combined.
Pour into your tin, smooth the top, and bake for 30–35 minutes, or until the centre is just set and a toothpick comes out with moist crumbs.
Allow to cool completely before slicing. Serve with a scoop of ice cream and an extra drizzle of olive oil for luxe silky vibes. It stores really well in the fridge — & is even fudgier the next day.