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 cup all-purpose flour; 1 cup granulated sugar; 1/2 cup unsweetened cocoa powder; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 2 large eggs; 1/2 cup extra virgin olive oil; 1 tsp vanilla extract; 1/2 cup warm water

Highlighted under: Simple Baking Ideas

I absolutely love making Chocolate Olive Oil Cake because it strikes the perfect balance between richness and lightness. The use of olive oil instead of butter not only adds a unique flavor but also creates a surprisingly moist texture. With just a handful of simple ingredients, this cake comes together quickly and effortlessly. Whether I'm serving it at a gathering or enjoying a slice with my afternoon coffee, this delightful cake never fails to impress with its intense chocolate flavor and lush crumb.

Created by

Cecilia Grant

Last updated on 2026-01-06T13:53:35.037Z

When I first tried baking with olive oil, I was a bit skeptical, but this Chocolate Olive Oil Cake completely changed my perspective. The olive oil provides a depth of flavor that's simply not achievable with butter alone. I was amazed at how this cake stayed moist for days, and the rich chocolate flavor remained rich without being overwhelming.

One of my favorite details about this recipe is the incorporation of warm water in the batter, which helps to bloom the cocoa powder. This small step enhances the overall chocolate intensity, making every bite a heavenly experience. I highly recommend serving it with a light dusting of powdered sugar or a dollop of whipped cream.

        Why You'll Love This Cake
        Rich chocolate flavor paired with fruity olive oil notes
Incredibly moist texture that lasts for days
Easy to make and perfect for any occasion

      

The Role of Olive Oil

Using extra virgin olive oil in this Chocolate Olive Oil Cake elevates its flavor profile. The fruity notes of the olive oil complement the rich cocoa, providing a nuanced backdrop to the cake's deep chocolate essence. Opt for a high-quality olive oil for the best taste; the subtleties of its flavor will shine through, making each bite a delightful experience. If you prefer a lighter flavor, a mild olive oil may be used, but it's the robust varieties that truly enhance this cake.

Olive oil not only contributes to flavor but also provides moisture that lasts longer than butter-based cakes. The fats in olive oil create a tender crumb, making each slice an indulgent treat, whether served fresh or a few days later. I often keep the cake at room temperature under a cake dome to preserve its moisture without needing refrigeration.

Mixing Techniques

When combining the dry ingredients, whisk them thoroughly to ensure even distribution of the baking powder and soda. This ensures that the cake rises uniformly, helping to avoid any dense areas. A whisk works best here, creating a light, airy mix that sets the stage for a fluffy texture. The visual cue of combined dry ingredients is a uniform color with no streaks of flour or cocoa.

When merging the wet and dry mixtures, mix gently and only until just combined. Overmixing can result in a tougher cake due to gluten development; it's best to see occasional pockets of flour. The batter should be somewhat glossy, indicating it's ready to be poured into the prepared pan. This method enhances the cake's lightness while retaining a fantastic moistness that pairs perfectly with the rich chocolate flavor.

Ingredients

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

Ingredients

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

Make sure to measure your ingredients accurately for the best results!

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.

Mix Dry Ingredients

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

Combine Wet Ingredients

In another bowl, mix the eggs, olive oil, and vanilla extract. Gradually stir in the warm water.

Combine Both Mixtures

Pour the wet ingredients into the dry ingredients and mix until just combined; do not overmix.

Bake the Cake

Pour the batter into the prepared 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. Once cooled, dust with powdered sugar or serve with whipped cream.

Your Chocolate Olive Oil Cake is now ready to be enjoyed!

Pro Tips

Make sure your olive oil is of good quality to enhance the flavor of the cake. Also, try adding a pinch of espresso powder to intensify the chocolate flavor even more.

Serving Suggestions

This Chocolate Olive Oil Cake is delightful on its own, but pairing it with a scoop of vanilla ice cream adds a contrasting temperature and creaminess that elevates the dessert. A dusting of powdered sugar offers a simple yet elegant finish, while whipped cream provides a rich companion that balances the chocolate's intensity. Fresh fruit, such as berries, can also brighten the plate and add a refreshing touch.

For special occasions, consider making a ganache with dark chocolate and olive oil to drizzle over the cake. This will enhance the richness and provide a glossy finish, making it look truly decadent. For a more contrasting flavor, a sprinkle of sea salt on top can highlight the chocolate and olive oil's natural flavors.

Storage Tips

Once your Chocolate Olive Oil Cake is cooled, it can be stored in an airtight container at room temperature for up to five days. The olive oil keeps it moist longer than traditional butter recipes, which is an excellent bonus for those who love a little lingering indulgence. If you notice the cake starting to dry out, a quick spritz of water can help revive its moisture without affecting the taste.

If you're looking to make the cake ahead of time, it freezes beautifully. Wrap it tightly in plastic wrap and then in foil to prevent freezer burn. It can last up to three months in the freezer. When ready to enjoy, thaw it in the refrigerator overnight and then let it come to room temperature before serving for the best texture and flavor release.

Questions About Recipes

→ Can I use another type of oil?

Yes, you can substitute with canola or vegetable oil, but the flavor will change.

→ How should I store the cake?

Store it in an airtight container at room temperature for up to 4 days.

→ Can I make this cake gluten-free?

Absolutely! Substitute all-purpose flour with a gluten-free flour blend.

→ Is it possible to add mix-ins?

Yes, consider adding chocolate chips or nuts for added texture and flavor!