Chocolate Olive Oil Cake

Name: Chocolate Olive Oil Cake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8 servings
Ingredients: 1 3/4 cups all-purpose flour; 2 cups granulated sugar; 3/4 cup unsweetened cocoa powder; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 cup extra virgin olive oil; 1 cup water; 2 large eggs; 2 teaspoons vanilla extract

Highlighted under: Modern Recipes

I love baking this Chocolate Olive Oil Cake whenever I want to impress my guests or treat myself to something special. The rich chocolate flavor combined with the fruity notes of olive oil creates a decadent dessert that's both moist and incredibly satisfying. Not only is it simple to make, but it also yields an elegant cake that pairs perfectly with a dollop of freshly whipped cream or a scoop of vanilla ice cream. You'll love how comforting yet sophisticated this cake feels!

Created by

Naomi Ashcroft

Last updated on 2026-01-06T16:29:34.862Z

When I first tried my hand at baking with olive oil, I was pleasantly surprised by how well it complemented the chocolate in this cake. The result was a moist, luscious dessert with a hint of fruitiness that takes the ordinary chocolate cake to an elevated level. I've experimented with various brands of olive oil, and I found that using a quality extra virgin olive oil truly makes a difference in flavor.

One of my favorite tips is to add a pinch of sea salt on top right before serving, as it enhances the richness of the chocolate and balances the sweetness beautifully. This Chocolate Olive Oil Cake is now a staple in my dessert repertoire, and it never fails to impress!

        Why You'll Love This Cake
        Rich chocolate flavor paired with fresh olive oil notes
Incredibly moist and tender texture
Simple to make, yet impressive enough for any occasion

      

Understanding the Ingredients

In this Chocolate Olive Oil Cake, the choice of olive oil is crucial. Opt for a high-quality extra virgin olive oil to enhance the cake's flavor profile. The fruity, slightly peppery notes of the oil complement the rich chocolate and prevent the cake from becoming overly sweet. Additionally, this olive oil provides moisture and tenderness, resulting in a wonderfully decadent texture that’s hard to resist.

Cocoa powder also plays a vital role in determining the cake's depth of flavor. Choosing a good quality, unsweetened cocoa will bring out the chocolate's natural richness. If you're up for an adventure, try using Dutch-processed cocoa for a smoother and less acidic taste. Remember to sift the cocoa with the dry ingredients to eliminate any lumps that could affect your cake's texture.

Baking Tips and Techniques

When mixing the wet and dry ingredients together, aim for a combined batter that’s slightly lumpy—overmixing will lead to a dense cake. Use a rubber spatula to gently fold the ingredients together. If you see streaks of flour, that’s just fine; a little flour remaining ensures the cake remains light and fluffy. Remember, the goal is to maintain as much air in the batter as possible for a better rise and a tender crumb.

As the cake bakes, keep an eye on it during the final minutes. Your baking time may vary based on your oven calibration. When a toothpick inserted into the center comes out with a few moist crumbs (but not wet batter), it's done. Let it cool in the pan for a bit to help set, which can make transferring it easier without breaking.

Ingredients

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

Cake Ingredients

1 3/4 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup extra virgin olive oil
1 cup water
2 large eggs
2 teaspoons vanilla extract

Mix these ingredients together and enjoy the delightful process of baking!

Instructions

Follow these steps to bake your Chocolate Olive Oil Cake:

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with olive oil or non-stick spray.

Mix Dry Ingredients

In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined.

Combine Wet Ingredients

In another bowl, whisk together the olive oil, water, eggs, and vanilla extract until the mixture is smooth.

Combine Mixtures

Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.

Bake the Cake

Pour the batter into the prepared pan and bake for 35-40 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. Serve as is or with your favorite toppings!

Once your cake is cooled, feel free to dust it with powdered sugar or drizzle chocolate ganache for an extra treat!

Pro Tips

For an added twist, try incorporating espresso powder into the batter to enhance the chocolate flavor.

Serving Suggestions

This Chocolate Olive Oil Cake can be served simply, showcasing its rich flavor, but it also pairs beautifully with additional toppings. A dollop of lightly sweetened whipped cream adds a cloud-like texture that enhances the deep chocolate. Alternatively, a scoop of vanilla ice cream contrasts wonderfully with the warm cake, melting into every slice and creating a delightful combination of flavors.

For a touch of elegance, consider dusting the cooled cake with powdered sugar or cocoa powder. You could also drizzle a simple olive oil chocolate ganache on top for added richness. If you want to elevate the presentation further, fresh berries or citrus zest can add vibrant colors and bright, tangy notes that balance the chocolate.

Storage and Make-Ahead Tips

This cake stays moist and flavorful for days, making it an excellent candidate for make-ahead desserts. After cooling completely, you can store it in an airtight container at room temperature for up to three days. If you need to store it longer, consider refrigerating it wrapped well, where it will keep for up to a week. Just bring it to room temperature before serving for the best flavor.

If you want to make this cake in advance for a special occasion, you can freeze it! Wrap the cooled cake tightly in plastic wrap and then in aluminum foil before freezing. It can last for up to three months. To serve, simply let it thaw in the refrigerator overnight and bring it to room temperature before enjoying. The cake's flavors will develop beautifully during freezing, making it a wonderful option for busy days.

Questions About Recipes

→ Can I use a different type of oil?

Yes, you can use a neutral oil like canola or vegetable oil, but it will alter the flavor.

→ Is this cake gluten-free?

To make it gluten-free, substitute the all-purpose flour with a gluten-free flour blend.

→ How long does the cake last?

The cake stays fresh at room temperature for up to 3 days, or you can refrigerate it for about a week.

→ Can I freeze this cake?

Yes, you can freeze the cake for up to 3 months. Just wrap it tightly in plastic wrap and foil before freezing.