Iroquois White Corn Project

Chocolate Olive Oil Cake


  • ¾ cup Iroquois White Corn Flour
  • 1 cup all-purpose flour
  • ¼ cup unsweetened bakers chocolate, melted
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • Zest of 1 lemon
  • ¾ cup of olive oil
  • 3 eggs
  • ¾ cup granulated sugar
  • ¼ cup plain yogurt
  • ¼ cup milk
  • 1 teaspoon vanilla


  1. Mix Iroquois White Corn Flour, all-purpose flour, melted chocolate, baking soda, and salt with whisk. Add lemon zest, mix well and set aside.
  2. In a separate bowl mix remaining ingredients and beat together for 4 minutes. Add dry ingredients slowly while beating on low.
  3. Brush sides of the pan with a little olive oil before pouring batter into the pan. Bake at 350 degrees for 30-40 minutes or until toothpick comes out clean.
  4. Cool on a rack and turn upside down onto a plate (place plate on top of baking pan and flip over). Frost and enjoy!

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