Chocolate Olive Oil Cake

Name: Chocolate Olive Oil Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8 servings
Ingredients: 1 cup all-purpose flour; 1/2 cup unsweetened cocoa powder; 1 1/2 teaspoons baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup granulated sugar; 1/2 cup brown sugar; 3/4 cup high-quality olive oil; 2 large eggs; 1 teaspoon vanilla extract; 1 cup whole milk; Powdered sugar for dusting (optional); Fresh berries or whipped cream (optional)

Highlighted under: Oven Inspiration

I absolutely adore this Chocolate Olive Oil Cake for its unique blending of flavors and textures. Using olive oil instead of butter gives the cake a moist crumb and a subtle fruity note that complements the rich chocolate perfectly. Whenever I serve this cake, it never fails to impress, and it's quickly become a favorite in our household. Whether you're looking to elevate a casual dessert or celebrate a special occasion, this cake is sure to satisfy your sweet tooth and leave your guests asking for seconds.

Created by

Tamsyn Calder

Last updated on 2026-01-06T12:21:35.478Z

When I first discovered the combination of chocolate and olive oil, I was curious but a bit skeptical. I decided to experiment, and after several attempts, this Chocolate Olive Oil Cake emerged, delighting my taste buds. The olive oil not only makes the cake incredibly moist but also adds a depth of flavor that butter just can't match. I recommend using a high-quality olive oil for the best results.

One of the key tips I learned during my cooking adventures is to allow the cake to cool completely before slicing. This ensures that the flavors meld beautifully, and the texture becomes even more inviting. Pairing this cake with a dollop of whipped cream or fresh berries brings an extra layer of indulgence. Trust me, this cake will become your new favorite!

        Why You Will Love This Recipe
        Rich chocolate flavor paired with a hint of fruity olive oil
Incredibly moist texture that stays fresh for days
Simple ingredients that deliver an impressive result

      

The Role of Olive Oil

Using high-quality olive oil not only contributes to the cake's moistness but also adds a distinct depth of flavor. The fruity notes from the oil balance beautifully with the intense cocoa. I recommend choosing a milder olive oil to prevent it from overpowering the chocolate. When pouring the oil into your mixture, it should have a vibrant, golden hue, which indicates freshness and quality.

Olive oil is an excellent substitute for butter, especially in baked goods, as it provides moisture without the potential for a greasy texture. If you’re looking for a dairy-free option, you can use a light flavored vegetable oil instead, but keep in mind that you’ll miss out on the rich flavor profile that olive oil delivers.

Tips for Achieving Perfect Texture

To ensure your Chocolate Olive Oil Cake rises beautifully and maintains its moist texture, be cautious not to overmix the batter. Mixing just until the ingredients are combined is key; you want the batter to remain slightly lumpy. This prevents gluten from developing too much and helps keep the cake tender.

Also, note the importance of room temperature ingredients. Allow your eggs and milk to come to room temperature before mixing, as this helps the ingredients emulsify better, leading to a more uniform batter. I typically set them out about 30 minutes prior to baking, which helps achieve a light, airy crumb.

Ingredients

Gather the following ingredients before you begin:

For the Cake

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup granulated sugar
1/2 cup brown sugar
3/4 cup high-quality olive oil
2 large eggs
1 teaspoon vanilla extract
1 cup whole milk

For the Topping

Powdered sugar for dusting (optional)
Fresh berries or whipped cream (optional)

Ensure all ingredients are at room temperature for best mixing results.

Instructions

Follow these steps to create your delicious 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 powder, baking soda, and salt. Set aside.

Combine Wet Ingredients

In a large mixing bowl, whisk together the granulated sugar, brown sugar, olive oil, eggs, and vanilla until well combined and smooth.

Combine Mixtures

Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.

Bake the Cake

Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.

Cool and Serve

Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before serving.

Enjoy your delectable Chocolate Olive Oil Cake!

Pro Tips

For an extra touch of flavor, consider adding a tablespoon of espresso powder to the dry ingredients. It enhances the chocolate taste wonderfully.

Storage and Make-Ahead Tips

This cake keeps remarkably well thanks to the moisture from the olive oil. After it has cooled completely, wrap it tightly in plastic wrap or store it in an airtight container. It can last up to a week at room temperature. For longer storage, you can freeze individual slices. Just ensure they are well wrapped to prevent freezer burn, and they can last up to three months.

You can also prepare the batter ahead of time and refrigerate it for a few hours before baking. Just make sure to bring it back to room temperature before pouring it into your prepared cake pan. This can be handy when planning for a gathering or event.

Serving Suggestions

To elevate the presentation of your Chocolate Olive Oil Cake, dust it lightly with powdered sugar or serve it with a dollop of freshly whipped cream. Fresh berries, such as raspberries or strawberries, add a vibrant pop of color and a refreshing contrasting flavor that balances the cake's richness.

For an extra indulgent touch, consider drizzling a warm chocolate ganache over the top before serving. Simply melt chocolate with a touch of cream until smooth, and let it cool slightly before pouring over the cake. This adds a luxurious finish that will impress your guests.

Questions About Recipes

→ Can I use another type of oil?

Yes, you can substitute with other oils, but olive oil provides a unique flavor that enhances the cake.

→ How do I store leftovers?

Store the cake in an airtight container at room temperature for up to three days, or refrigerate for up to a week.

→ Can I make this cake ahead of time?

Absolutely! The flavors develop beautifully after a day in the fridge, making it even better.

→ What can I pair with this cake?

This cake goes well with fresh fruits, whipped cream, or even a scoop of vanilla ice cream for a delicious dessert.