Recipe | Grapefruit + Olive Oil Cake with Bittersweet Chocolate

Grapefruit + Olive Oil Cake with Bittersweet Chocolate

Serves 8-10


Unsalted butter, for the pan

¾ cup / 180 ml freshly squeezed grapefruit juice, divided

1 ½ tbsp freshly grated grapefruit zest, divided

½ cup / 125 g whole-milk plain yogurt

3 large eggs

2/3 cup / 160 ml best quality extra virgin olive oil

¾ c / 150 g granulated sugar

1 ¾ c / 235 g all-purpose flour

1 ½ tsp. baking powder

¼ tsp baking soda

1 ¼ tsp kosher salt

4 oz. / 110 g bittersweet chocolate, finely chopped

1 ½ c / 170 g confectioners’ sugar



Preheat the oven to 350 F. Butter a 9 x 5-inch loaf pan.

Add ½ cup / 120 ml grapefruit juice to a small saucepan set over medium heat.  Bring to a simmer and reduce the juice by half. Cool slightly.

In a medium bowl, combine 1 tbsp grapefruit zest, yogurt, eggs, olive oil, and reduced grapefruit juice and whisk to mix well.

In a large bowl, add the granulated sugar, flour, baking powder, baking soda, and salt. Whisk to combine.

Add the wet ingredients to the dry ingredients. Mix until everything is well blended. Stir in the chocolate.

Pour the batter into the prepared pan and place in the hot oven. Bake until the cake is deeply brown and set and springs back gently when pressed, 50 to 55 minutes.

While the cake bakes, prepare the glaze. In a bowl, combine the remaining ½ tbsp grapefruit zest with the remaining ¼ cup / 60 ml grapefruit juice. Gently, in order to prevent a confectioners’ sugar snowstorm, stir in the confectioners’ sugar and continue to stir until well mixed.

Let the cake cool in the pan for 5 minutes before cooling on a wire rack.

When cooled to room temperature, place the cake on a serving platter and drizzle with half the glaze. Reserve the rest of the glaze for serving along with the sliced cake. Serve with crème fraîche, if desired. The cake can be made 1 day in advance.

Recipe | Ashley Rodriguez from Date Night In 

Photos + Styling | Karen Mordechai