Flour & Olive

Chocolate Cake Mix

Name: Chocolate Cake Mix
Brand: Flour and Olive
SKU: FOC102
Price: 18.95 USD
Availability: InStock

BY Flour & Olive

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$18.95

“Ultimate decadent treat… rich, complex chocolate flavor,” bakes “perfectly moist and airy”; selected for Food & Beverage Magazine’s 2025 Editor’s Top Pick.

If you keep a good extra virgin olive oil on the counter, this is the chocolate cake that lets it shine. Flour & Olive’s mix bakes up lush and airy with deep, complex cocoa flavor and a satiny crumb that stays moist for days. It was chosen as a 2025 Food & Beverage Magazine Editor’s Top Pick, which tells you everything about the taste.

Serve it simply—with a dusting of sugar—or finish with an olive oil ganache. Effortless to make, elegant to serve, and such a lovely way to end supper.

Ingredients and Nutrition Facts

Ingredients:

Cane Sugar, Unbleached Flour (Wheat Flour Enriched (Niacin,
Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Enzyme or Malted Barley Flour, Wheat Starch), 100% Hard White Whole Wheat Flour, Cocoa, Cocoa (Dutch Processed with Alkali), Emulsifier (Rice Starch, Polyglycerol Esters of Fatty Acids (Vegetable Fats), Mono and Diglycerides), Powdered Sugar (Sugar, Cornstarch), Aluminum-Free Baking Powder (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Cornstarch, Monocalcium Phosphate), Flavors (Vanilla Bean Powder, Dextrose, Natural Flavors), Sea Salt, Baking Soda, Xanthan Gum

Contains: Wheat

Servings: 12,Serv. Size: 1/4 cup (44g),Amount Per Serving: Calories 160, Total Fat0.5g (1% DV), Sat. Fat 0g (0% DV),TransFat 0g,Cholest.0mg (0% DV),Sodium200mg (9% DV),Total Carb.36g (13% DV), Fiber 2g (7% DV), Total Sugars 22g (Incl. 22g Added Sugars, 44% DV),Protein3g, Vit. D (0% DV), Calcium (4% DV), Iron (8% DV), Potas. (2% DV).

Tasting Notes

Warm ginger and cozy allspice bloom on the first bite, followed by a hush of real vanilla and a gentle black-pepper lift on the finish. The delicate, fruity character of extra virgin olive oil keeps the crumb plush and aromatic, while a deep golden bake adds a whisper of caramelized edge that makes each slice irresistible.

Groves & Estates

Medium: a warm, balanced spice profile where lively ginger leads, rounded by cozy allspice and a touch of vanilla. Sweetness sits in the middle, never cloying, and a gentle black-pepper flick brightens the finish. The EVOO adds lift and plush moisture rather than heaviness, so the flavors feel vivid and clean bite after bite.

Food and Beverage Magazine: 2025 Editor's Top Pick

• Made with unbleached and whole wheat flour

• No artificial flavors or preservatives

• Optimized for baking with extra virgin olive oil

• Includes access to globally inspired recipes

• Suitable for vegetarian and vegan-friendly recipes

Net Weight: 18.03 oz (520g)

Made in: USA

Frequently Asked Questions

: Choose a delicate to medium-fruity EVOO for a softer, more floral cake. Robust, peppery oils will add a lively finish if you prefer bolder character.
: Absolutely. Here’s how to fold each in so the crumb stays tender and the flavors shine: Fruit Add 1 to 1½ cups chopped fruit (berries, apples, pears, figs, or stone fruit). Pat dry; toss with 1 tablespoon flour; fold in at the end.

Using frozen berries? Add straight from the freezer. Expect 5–10 extra minutes of bake time; tent if browning early.

Citrus zest
Use 1–2 teaspoons lemon or orange zest. Rub the zest into the sugar or whisk into the EVOO first to release oils. Bright, clean lift without extra moisture.

Chocolate
Fold in ¾–1 cup chips or chunks. For a swirl, whisk 2 tablespoons cocoa with 2 tablespoons hot water, marble gently through the batter.

Nice extras

½–¾ cup toasted nuts or ¼ cup finely chopped candied ginger play beautifully with the spice.

Delicate or medium-fruity EVOO keeps it elegant; a peppery oil leans into the ginger warmth.

Storage

Fruit-heavy cakes keep best covered at room temp for 1 day, then refrigerate up to a week.
: Use room-temperature ingredients and avoid overmixing. Bake until the top is lightly golden and a toothpick comes out with a few moist crumbs. Cool before glazing to keep the crumb tender.