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 tsp baking soda; 1/2 tsp salt; 3 large eggs; 1 cup extra virgin olive oil; 1 tsp vanilla extract; 1 cup hot water

Highlighted under: Home Baking Recipes

I absolutely love making this Chocolate Olive Oil Cake because it combines rich chocolate with the subtle, fruity notes of olive oil. The unique flavor profile is unlike any traditional cake I’ve tried. Plus, the process is surprisingly straightforward, allowing me to whip it up whenever I want a special dessert. The result is a moist, decadent cake that's perfect for any occasion. I often serve it with a scoop of vanilla ice cream to elevate the experience even further!

Created by

Charlotte Wilson

Last updated on 2026-01-06T15:06:35.017Z

When I first stumbled upon the idea of using olive oil in a chocolate cake, I was skeptical. However, after trying it, I was amazed at how the olive oil enhanced the chocolate flavor while keeping the cake incredibly moist. It also made for an unexpected yet delightful twist that my guests couldn't get enough of!

To take it a step further, I experimented with different types of olive oil. I found that using a robust, fruity olive oil added an extra layer of flavor that truly made this cake stand out. Trust me, it’s worth trying out various brands to see which one you like best!

        Why You'll Love This Recipe
        Rich chocolate flavor paired with fresh olive oil notes
Incredibly moist texture that delights every bite
Simple ingredients whisked together for fantastic results

      

The Role of Olive Oil

Using extra virgin olive oil in this cake not only adds a distinct fruitiness but also enhances the cake's moist texture. Unlike traditional butter-based cakes, olive oil contributes a lightness that complements the dense chocolate flavor. This makes each bite feel indulgent yet not overwhelmingly rich. If you find the taste of olive oil too strong, you can use a milder variety or a 50/50 blend of olive oil and another neutral oil, like vegetable or canola oil, to achieve a balanced flavor.

Furthermore, the healthy fats found in olive oil offer a better mouthfeel compared to butter, allowing the cocoa to shine without being masked. I love the added bonus of nutrition, making this cake not just decadent but a bit healthier too. Its ability to retain moisture keeps the cake fresh for a longer period, making it a great option for meal prep or celebrations.

Perfecting the Texture

Achieving the right texture in your Chocolate Olive Oil Cake begins with proper mixing techniques. After combining the dry ingredients, ensure to mix in the wet ingredients until just combined. Over-mixing can create a denser batter, resulting in a heavy cake. A well-mixed batter should be smooth and glossy, which indicates that the ingredients have melded beautifully without developing too much gluten, which could make the cake tough.

When it comes to baking, pay attention to the toothpick test: insert a toothpick into the center of the cake around the 30-minute mark. If it comes out with moist crumbs, it’s perfect; if it’s clean, you may want to check for dryness, and if it’s still wet, give it a few more minutes. Remember to rotate your cake pan halfway through baking to ensure even cooking, especially if your oven has hot spots.

Ingredients

Gather the following ingredients:

Cake Ingredients

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

Instructions

Follow these steps to prepare your 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 soda, and salt until well combined.

Add Wet Ingredients

Add the eggs, olive oil, and vanilla extract to the dry ingredients and mix until just combined. Then slowly add the hot water while stirring until the batter is smooth.

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. Serve with your favorite toppings.

Pro Tips

For the best flavor, use high-quality extra virgin olive oil. Experiment with different types to find your favorite! Don’t forget to let the cake cool completely before serving to enhance the texture and flavor.

Serving Suggestions

This cake is delightful on its own, but when served with a scoop of vanilla ice cream, it brings out the rich chocolate flavor even more. You can also drizzle a bit of warm chocolate sauce or a sprinkle of sea salt to elevate the dessert further. Alternatively, a light dusting of powdered sugar or a few fresh berries can provide a beautiful visual contrast while adding a hint of tartness to balance the sweetness.

For a more gourmet experience, consider pairing the cake with a salted caramel sauce or a mocha-flavored whipped cream. Both options enhance the flavors of the chocolate without overpowering it. Enjoying it slightly warm also adds to the sensory experience, amplifying those luxurious chocolate notes.

Storage and Make-Ahead Tips

This Chocolate Olive Oil Cake can be made a day ahead of serving, making it a hassle-free dessert for gatherings. To store, wrap it tightly in plastic wrap to keep moisture locked in and store at room temperature for up to three days. If you want to keep it longer, it can be refrigerated for up to a week or frozen for up to three months, though I recommend wrapping it in foil before placing it in an airtight container for freezing.

When ready to serve after freezing, let the cake thaw in the refrigerator overnight. If you find it has become a bit dry, a light brush with simple syrup (equal parts sugar and water heated until the sugar dissolves) can restore its moistness beautifully. Just be careful not to overdo it to maintain that wonderful texture.

Questions About Recipes

→ Can I use a different type of oil?

Yes, but olive oil is recommended for the best flavor and moisture.

→ Can I make this cake gluten-free?

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

→ How should I store leftover cake?

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

→ Can I freeze this cake?

Yes, freeze slices wrapped tightly in plastic wrap for up to 2 months.