Chocolate Olive Oil Cake

Name: Chocolate Olive Oil Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 1 1/2 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup unsweetened cocoa powder; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup extra virgin olive oil; 3 large eggs; 1 teaspoon vanilla extract; 1 cup hot water

Highlighted under: Classic Baking Collection

When I first decided to create a Chocolate Olive Oil Cake, I was curious about how olive oil would affect the texture and taste. I found that the richness of the chocolate combined beautifully with the fruity notes of the olive oil. This cake doesn’t just satisfy a sweet craving; it brings a unique depth to classic chocolate flavors while being incredibly moist and tender. The best part? It’s simple to whip up, making it a go-to dessert for both casual dinners and special occasions.

Created by

Nola Patterson

Last updated on 2026-01-06T14:57:34.967Z

Making this Chocolate Olive Oil Cake was a delightful experiment. I didn’t expect the olive oil to add such a subtle yet significant flavor. While preparing the cake, I discovered that using high-quality extra virgin olive oil not only makes the cake moist but also enhances the overall taste. It’s a great way to incorporate healthier fats into a dessert!

As I perfected the recipe, I found that allowing the cake to cool completely before serving allowed the flavors to deepen beautifully. Pairing it with a dusting of powdered sugar or a dollop of whipped cream elevates it further. Trust me, you won’t be able to stop at just one slice!

        Why You Will Love This Recipe
        Rich chocolate flavor paired with fruity olive oil nuances
Incredibly moist and tender crumb that melts in your mouth
Simply elegant, perfect for any occasion or celebration

      

Understanding Ingredients

Each ingredient in this Chocolate Olive Oil Cake plays a crucial role in achieving the perfect texture and flavor. The combination of all-purpose flour and cocoa powder gives the cake its structure and rich chocolate foundation. It's essential to use unsweetened cocoa powder here to allow the chocolate flavor to shine without excessive sweetness. If you're looking to make a gluten-free version, consider substituting the all-purpose flour with a gluten-free blend, but ensure that it contains xanthan gum for structural integrity.

Olive oil is the star of this recipe, influencing the cake's overall flavor profile. I recommend using high-quality extra virgin olive oil, as its fruity notes enhance the chocolate, creating a delightful depth in taste. It's a common misconception that olive oil makes baked goods greasy; instead, it lends moisture without heaviness. If you're in a pinch, you can substitute with melted coconut oil or vegetable oil, but keep in mind that these options will alter the flavor.

Baking Tips for Success

Pay attention to your baking time and check for doneness to avoid overbaking, which can result in a dry cake. A toothpick should come out with only a few moist crumbs attached, indicating the cake's ideal texture. If you start to notice that the edges are browning quickly, you can cover the cake loosely with aluminum foil during the last 10 minutes of baking to prevent it from becoming too dark while the center sets up.

Cooling the cake properly is essential as well. Once you've transferred it to a wire rack, let it cool completely before frosting or slicing. Not only will this prevent any unwanted melting of toppings, but it also allows the flavors to develop further, resulting in a more delicious cake. If you're short on time, you can place the cake in the refrigerator to speed up the cooling process, although be careful not to chill it for too long, or it may become too firm.

Ingredients

Gather the following ingredients to create your Chocolate Olive Oil Cake:

Ingredients

1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup extra virgin olive oil
3 large eggs
1 teaspoon vanilla extract
1 cup hot water

Make sure to have all ingredients measured and ready before you start mixing!

Instructions

Follow these steps to create your Chocolate Olive Oil Cake:

Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan, ensuring it’s ready to hold your batter.

Mix Dry Ingredients

In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk them together until well mixed.

Combine Wet Ingredients

In a separate bowl, whisk together the olive oil, eggs, and vanilla extract until well blended. Gradually add the hot water, mixing until smooth.

Combine Mixtures

Pour the wet ingredients into the dry mixture. Stir gently until just combined, taking care not to overmix.

Bake the Cake

Pour the batter into the prepared cake pan and bake for 30 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Dust with powdered sugar or serve with whipped cream if desired.

Enjoy this easily prepared cake that surprises with its depth of flavor!

Pro Tips

For an extra touch, consider adding orange zest into the batter for a citrusy twist. Pairing the cake with fresh berries also enhances its flavor profile.

Serving Suggestions

Chocolate Olive Oil Cake pairs wonderfully with a variety of toppings and accompaniments. Consider dusting the cooled cake with powdered sugar for a simple yet elegant finish. If you prefer a richer dessert, serve slices with a dollop of whipped cream or alongside a scoop of vanilla ice cream for a delightful contrast to the chocolate. Fresh berries can also beautifully complement the cake, adding a burst of freshness that balances the rich flavors.

For an extra touch, you might drizzle the cake with a bit of warmed chocolate ganache or a balsamic reduction, which enhances the cake's complexities. If you're feeling adventurous, add a sprinkle of sea salt over the frosting to elevate the flavors even further. Options are endless, and I encourage you to personalize your serving style to suit your occasion or mood!

Make-Ahead and Storage

This Chocolate Olive Oil Cake is perfect for making ahead of time. You can bake the cake a day or two in advance, allowing it to cool completely before tightly wrapping it in plastic wrap. Stored properly at room temperature, it will retain its moisture and flavor. If you prefer, it can also be refrigerated; just be aware that it may become firm and require a brief time at room temperature to soften before serving.

For longer storage, consider freezing the un-frosted cake. After baking and cooling, wrap it securely in plastic wrap and aluminum foil, and place it in the freezer. It can last for up to three months. When you’re ready to enjoy it, simply thaw it overnight in the fridge or at room temperature before frosting or serving. This flexibility makes it an excellent choice for busy schedules while ensuring a delicious homemade dessert is always on hand.

Questions About Recipes

→ Can I substitute the olive oil with another oil?

Yes, you can use vegetable oil, but the flavor will be different. Olive oil adds a unique taste that complements the chocolate.

→ How should I store the cake?

Store the cake in an airtight container at room temperature for up to 3 days or in the fridge for a week.

→ Can I freeze this cake?

Absolutely! Wrap it tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving.

→ What can I use as a substitute for eggs?

You can use 1/4 cup of unsweetened applesauce or a flax egg for each egg as a substitute to make it egg-free.