Chocolate Olive Oil Cake
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Chocolate Olive Oil Cake is so simple yet sophisticated enough to serve at a fancy dinner party. It’s not too sweet, has a deep chocolate flavor, and an impeccably tender crumb.
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True chocolate lovers are going to enjoy this chocolate olive oil cake. It’s lightly sweet and the crumb is so incredibly tender and moist. Unlike my classic chocolate cake, this one is a single layer and relies solely on extra virgin olive oil for the delicate texture.
It has a rich chocolate flavor and is best served with a dusting of powdered sugar, sweetened whipped cream, or a delicious strawberry sauce. Coffee is used in the batter but you can’t taste it. It’s only there to enhance the chocolate flavor.
This chocolate version is a sophisticated twist on my original olive oil cake. And it’s more decadent than my lemon olive oil cake.
Why This Recipe Works
- Coffee is added to enhance the chocolate flavor. It truly makes the chocolate stand out.
- Dutch-processed cocoa is used for a richer, smoother chocolate flavor.
- Extra-virgin olive oil leaves the cake unbelievably moist and tender.
What You Need
Ingredients
- Coffee: Regular or decaf will work. You can also use water if you don’t want to incorporate coffee.
- Cocoa powder: Unsweetened Dutch-processed cocoa powder will give the best results.
- Salt: To balance the flavors.
- Olive oil: Look for a good quality extra virgin olive oil.
- Sugar: Granulated white sugar works best.
- Eggs: Allow the eggs to come to room temperature before using.
- Vanilla extract: Pure vanilla extract tastes better than imitation.
- Flour: Regular all-purpose flour is used.
- Baking soda: Added for leavening so the cake will be light and airy.
Recommended Tools
- A stand mixer with paddle attachment or handheld electric mixer will make mixing the cake batter a breeze.
- Bake the cake in a 9-inch round cake pan.
How to Make Chocolate Olive Oil Cake
This recipe is a breeze to put together and takes just a few minutes to whip up. Grease a 9-inch round cake pan and line it with parchment paper. Then preheat the oven to 325°F.
Be sure to check out the full recipe and ingredient list below
- Warm the coffee in a small saucepan over high heat. Once it begins to simmer, remove from the heat and stir in the cocoa powder and salt. Set it aside to cool.
- Beat the olive oil, sugar, eggs, and vanilla with an electric mixer until frothy, about 3 minutes.
- Add the cooled chocolate mixture and continue to mix until well combined.
- Add the flour and baking soda and mix just until incorporated.
- Pour the batter into the prepared cake pan. Bake the cake until a toothpick inserted into the center comes out clean but with a few sticky crumbs attached, about 35-45 minutes.
- Allow the cake to cool completely in the pan before serving.
Tips For Success
- Take care not to over-mix after adding the dry ingredients.
- If you don’t have olive oil, you can substitute it with canola, vegetable, coconut, or avocado oil.
- Use an oven thermometer to ensure your oven is operating at the correct temperature.
Storage & Freezing
This cake will keep for up to 4 days. Place in an airtight container and keep at room temperature.
The cake can be frozen for up to 3 months. Thaw overnight in the refrigerator then bring to room temperature before serving.
Chocolate Olive Oil Cake
Ingredients
- ½ cup (118 ml) coffee or water, or water
- ½ cup (50 g) Dutch-processed cocoa powder
- ¼ teaspoon salt
- ¾ cup (177 ml) extra-virgin olive oil
- 1 cup (200 g) granulated sugar
- 3 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup (130 g) all-purpose flour
- ½ teaspoon baking soda
Instructions
- Preheat the oven to 325°F.
- Grease a 9-inch round cake pan using extra-virgin olive oil and line the bottom with parchment paper.
- Add the coffee or water to a small saucepan and bring to a simmer over high heat. Once simmering remove from heat and whisk in the cocoa powder and salt. Set aside to cool.
- In the bowl of a stand mixer fitted with the paddle attachment or with an electric hand mixer, beat the olive oil, sugar, eggs, and vanilla at medium-high speed for about 3 minutes.
- Add in the cocoa mixture and continue mixing until well combined, stopping to scrape down the bottom and sides of the bowl as needed.
- Add the flour and baking soda and mix just until incorporated.
- Pour the batter into the prepared pan and bake for 35-45 minutes, until the sides are set but it’s still slightly damp in the center. A toothpick inserted into the center should come up clean but with a few sticky chocolate crumbs clinging to it.
- Transfer the cake pan to a wire rack and let the cake cool completely in the pan. Then invert it onto a serving platter and serve with a dusting of powdered sugar or whipped cream.
Notes
- Olive oil: Be sure to select a good quality olive oil.
- This cake will keep for up to 4 days. Place in an airtight container and keep it at room temperature.
- The cake can be frozen for up to 3 months. Thaw overnight in the refrigerator then bring to room temperature.
Nutrition
The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.