Chocolate Olive Oil Cake

Name: Chocolate Olive Oil Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings
Ingredients: 1 cup all-purpose flour; 1/2 cup unsweetened cocoa powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup granulated sugar; 3 large eggs; 3/4 cup extra virgin olive oil; 1 teaspoon vanilla extract; 1 cup boiling water; Powdered sugar for dusting (optional)

Highlighted under: Oven Inspiration

I absolutely love this Chocolate Olive Oil Cake. Its unique blend of rich chocolate and fruity olive oil creates a dessert that's incredibly moist and flavorful. The olive oil adds a subtle depth that elevates this classic cake, making it a perfect choice for any occasion. I often serve it at family gatherings or simply enjoy it with a cup of coffee at home. The texture is so tender that every bite feels indulgent. Trust me, this cake will impress your guests and satisfy your sweet cravings!

Created by

Sybil Hawkes

Last updated on 2026-01-06T12:25:35.368Z

When I first decided to explore baking with olive oil, I was a bit skeptical. But the moment I tasted this Chocolate Olive Oil Cake, I knew I was onto something special. The rich flavors of dark chocolate combined with the fruity notes of olive oil create a cake that’s not only delicious but also surprisingly sophisticated.

I remember the first time I served this to my friends; they were amazed when I revealed the secret ingredient! The oil not only makes the cake incredibly moist but also adds a depth of flavor that you can’t achieve with butter. This cake is a delightful twist on a classic and an absolute showstopper!

Why You Will Love This Recipe
Rich chocolate flavor paired with fresh olive oil
Incredibly moist and tender texture
A unique twist on a classic cake that impresses everyone

Understanding the Role of Ingredients

The unique flavor of this Chocolate Olive Oil Cake largely stems from the combination of ingredients used. For instance, opting for high-quality extra virgin olive oil greatly enhances the cake's flavor profile, bringing a fruity and peppery note that complements the rich chocolate. This is crucial; cheaper oils can impart a bitter taste, which could overshadow the sweetness of the cake. When selecting your olive oil, don’t hesitate to taste it first to ensure it meets your flavor expectations.

The cocoa powder you choose also has a significant impact. Dutch-processed cocoa offers a smoother and more mellow flavor, while natural cocoa will provide a more robust chocolate taste. If you're feeling adventurous, you might try swapping half of the cocoa for dark chocolate or even espresso powder to deepen the cake's chocolate intensity without the added sweetness.

Tips for Perfecting Your Cake

When it comes to mixing, be careful not to overmix your batter after adding the dry ingredients. The goal is just to combine everything until you don't see any dry streaks. Overmixing can lead to a denser cake due to the activation of gluten. As a general rule, a few light folds are all you need once the dry ingredients are added, just until fully integrated.

The addition of boiling water to the batter is a game-changer, as it helps to create a moist and tender crumb after baking. This step also serves to bloom the cocoa, enhancing its chocolate flavor. Don't skip it! If you need a make-ahead option, the cake can be baked a day in advance. Wrap it tightly in plastic wrap once cooled completely, and refrigerate until you're ready to serve.

Ingredients

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

Ingredients

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
3 large eggs
3/4 cup extra virgin olive oil
1 teaspoon vanilla extract
1 cup boiling water
Powdered sugar for dusting (optional)

Once you have all the ingredients ready, you can start making the cake!

Instructions

Follow these simple steps to bake your Cake:

Prepare the Oven and Pan

Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.

Mix Dry Ingredients

In a bowl, sift together the flour, cocoa powder, baking soda, and salt. Set aside.

Combine Wet Ingredients

In a separate large bowl, whisk together the sugar, eggs, olive oil, and vanilla until well combined.

Incorporate Dry Ingredients

Gradually add the dry mixture to the wet mixture, stirring until just incorporated.

Add Boiling Water

Slowly mix in the boiling water until the batter is smooth. It will be quite thin.

Bake the Cake

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

Cool and Serve

Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Dust with powdered sugar before serving, if desired.

Enjoy your delicious Chocolate Olive Oil Cake with a cup of coffee or tea!

Pro Tips

For added flavor, consider incorporating orange zest into the batter. It pairs wonderfully with chocolate and olive oil.

Serving Suggestions

This Chocolate Olive Oil Cake shines on its own, but you can elevate it further with simple accompaniments. A dollop of fresh whipped cream or a scoop of vanilla ice cream pairs beautifully with the rich chocolate flavor. For a fruity contrast, consider serving it alongside fresh berries or a drizzle of raspberry sauce to cut through the sweetness and add a burst of freshness.

If you're feeling creative, a light espresso glaze can be poured over the cake after it cools. Simply mix powdered sugar with brewed espresso until you reach your desired consistency and pour it gently over the top for a chic finish.

Storage and Freezing Tips

To keep your Chocolate Olive Oil Cake fresh, store it in an airtight container at room temperature for up to three days. If you live in a particularly humid environment, it's best to pop it in the fridge, wrapped well, to avoid moisture buildup.

If you want to prepare ahead for a special occasion, this cake freezes exceptionally well. Slice it into portions before wrapping it tightly in plastic wrap and then foil. It can be frozen for up to three months. Thaw in the refrigerator overnight before you plan to serve it, and simply dust with powdered sugar to freshen it up.

Questions About Recipes

→ Can I substitute olive oil with another oil?

You can use vegetable oil, but the flavor won't be the same. Olive oil adds a unique depth.

→ How should I store the leftovers?

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

→ Can I make this cake ahead of time?

Absolutely! The cake stores well and can be made a day in advance for a more intense flavor.

→ Is this cake suitable for gluten-free diets?

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