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

Highlighted under: Cozy Kitchen

I absolutely love making this Chocolate Olive Oil Cake! It has become a favorite in my household, not just for its rich, decadent flavor but also for its surprisingly moist texture. Using olive oil instead of butter gives it a unique depth that I find irresistible. I also enjoy how simple the recipe is, making it perfect for any occasion, whether it's a casual gathering or a special celebration. With just a few ingredients, I can whip up a cake that impresses everyone who tries it!

Created by

Phoebe Langridge

Last updated on 2026-01-06T12:53:34.893Z

Making this cake was a delightful experience for me. I was skeptical at first about using olive oil in a dessert, but it truly transformed the cake in a wonderful way. The olive oil not only adds moisture but also gives a subtle flavor that blends perfectly with the rich chocolate.

I remember the first time I served it to my friends; they were amazed that I had made it from scratch. I found that letting the cake cool completely before slicing enhanced the flavors, so I recommend being patient and letting it rest.

        Why You Will Love This Recipe
        Rich chocolate flavor paired with the subtle earthiness of olive oil.
Incredibly moist and tender crumb that melts in your mouth.
Easy to make, and perfect for any dessert occasion!

      

The Unique Role of Olive Oil

Using olive oil instead of traditional butter not only embraces a healthier fat option, but it also introduces a delightful complexity to the flavor profile of the cake. The fruity notes of the olive oil pair beautifully with the rich chocolate, balancing sweetness with a subtle earthiness. This combination creates a cake that has a deeper, more sophisticated taste, enhancing your chocolate cravings without being overly sweet.

When choosing olive oil for this recipe, opt for a high-quality extra virgin variety. The flavor can vary significantly, and a more robust oil will impart a stronger taste to the cake. While a mild olive oil can work, avoid oils that are too strongly flavored, as they can overwhelm the chocolate. The right olive oil can elevate your cake from simple to extraordinary.

Baking Tips for Perfect Texture

Achieving the perfect texture in your Chocolate Olive Oil Cake involves careful mixing. When combining wet and dry ingredients, mix just until incorporated—this prevents gluten from developing too much, which can lead to a dense cake. Look for a batter that’s smooth but still slightly thick; it should flow easily but hold its shape slightly when drizzled.

It's important to monitor the baking time closely. Start checking the cake at around 25 minutes; it’s done when a toothpick inserted into the center comes out with a few moist crumbs, but not wet batter. A common mistake is overbaking, which can lead to dryness. If your oven tends to run hot, consider reducing the temperature by 10-15°F (about 5-10°C) for a gentle bake.

Ingredients

For the Cake

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

Instructions

Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with olive oil and line the bottom with parchment paper.

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 olive oil, water, eggs, and vanilla extract until smooth.

Combine Mixtures

Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.

Bake

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

Cool and Serve

Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before serving.

Pro Tips

For an extra touch, dust the cooled cake with powdered sugar or serve with a scoop of vanilla ice cream. You can also add a pinch of sea salt on top for a delightful contrast.

Storage and Make-Ahead Tips

This Chocolate Olive Oil Cake stores wonderfully and can be made ahead of time. Once cooled, wrap the cake tightly in plastic wrap or store it in an airtight container at room temperature for up to three days. If you need to store it longer, freezing is an excellent option. Slice the cake, wrap each piece in plastic, and place them in a freezer-safe bag; it can last up to three months in the freezer.

To thaw, simply take the wrapped slices out of the freezer and let them sit at room temperature for about an hour. For a delightful twist, warm individual slices in the microwave for about 10-15 seconds before serving, or enjoy at room temperature with a dusting of powdered sugar or a dollop of whipped cream.

Serving Suggestions and Variations

For a delightful serving experience, pair your Chocolate Olive Oil Cake with fresh berries or a scoop of vanilla ice cream. The cake's richness complements the tartness of the berries beautifully, creating a well-balanced dessert. Adding a drizzle of an espresso or chocolate sauce can also elevate the dish, making it even more indulgent.

If you want to experiment with flavors, consider adding a splash of orange zest or a teaspoon of espresso powder to the batter. These additions enhance the chocolate without overshadowing it, creating a more dynamic flavor profile. You might also try substituting some of the all-purpose flour with almond flour for a nutty taste and a different texture—just be aware that this may affect the cake’s density.

Questions About Recipes

→ Can I use a different type of oil?

Yes, you can use another neutral oil, but olive oil adds a distinct flavor that complements the chocolate nicely.

→ How should I store leftovers?

Store any leftover cake in an airtight container at room temperature for up to 3 days.

→ Can I make this cake in advance?

Absolutely! This cake actually tastes better after a day as the flavors have more time to meld.

→ Is it possible to make this recipe gluten-free?

Yes, you can substitute all-purpose flour with a gluten-free blend suitable for baking.