Chocolate Olive Oil Cake

Name: Chocolate Olive Oil Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12 servings
Ingredients: 1 3/4 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup unsweetened cocoa powder; 1 tsp baking soda; 1/2 tsp salt; 3/4 cup extra virgin olive oil; 1 cup water; 1 tsp vanilla extract; 1 tbsp white vinegar; 1/2 cup dark chocolate chips

Highlighted under: Oven Ideas

I absolutely adore baking with olive oil, and this Chocolate Olive Oil Cake has become a staple in my kitchen. Its rich flavor profile merges beautifully with the chocolate, creating a decadent dessert that feels both luxurious and comforting. The oil contributes to a moist texture while keeping the recipe surprisingly simple. It’s perfect for gatherings or just an indulgent evening at home. Trust me, once you try this cake, you’ll never want to go back to butter!

Created by

Lorna Whitcombe

Last updated on 2026-01-06T11:49:34.593Z

When I first tried making a cake with olive oil, I was skeptical. However, the end result blew my mind! This Chocolate Olive Oil Cake is incredibly moist, and I learned that the oil doesn't just enhance the flavor but really elevates the texture of the cake. Using high-quality extra virgin olive oil makes all the difference in the taste.

One tip I’d suggest is to allow the cake to cool completely before slicing. This allows the flavors to develop further and ensures that each slice holds together beautifully. Pair it with a scoop of vanilla ice cream for the ultimate treat!

        Why You'll Love This Recipe
        Rich chocolate flavor paired with the depth of olive oil
Moist and tender crumb that melts in your mouth
Simple ingredients come together for an impressive dessert

      

Understanding Olive Oil in Baking

Using extra virgin olive oil in this Chocolate Olive Oil Cake not only enhances the flavor but also adds a unique depth that you won't achieve with traditional butter. Olive oil has a higher fat content, which results in a beautifully moist cake that stays fresh longer. Choose a good quality oil, as its flavor will be prominent; a mild olive oil can let the chocolate shine, while a robust one can add a pleasant earthiness.

As you mix the wet ingredients, you'll notice that the olive oil incorporates smoothly with the other liquids. Its emulsifying properties help bind the ingredients, ensuring a uniform batter. This is crucial for achieving that light, airy texture you desire. I recommend measuring your oil directly into the mixing bowl for easy cleanup and to prevent any sticky mess.

Baking and Cooling Tips

When baking the cake, be sure to check for doneness by inserting a toothpick into the center after 30 minutes. It should come out clean but be careful not to overbake; a few moist crumbs are ideal for that rich, fudgy texture. If your cake springs back when gently pressed, that's another sign that it's ready to come out of the oven.

After removing the cake from the oven, let it cool in the pan for about 10 minutes before transferring it to a wire rack. This prevents the sides from becoming soggy. If you find the cake sticking to the pan, run a knife around the edges to loosen it. Allow it to cool completely before slicing to maintain the cake's structure and ensure each piece holds its shape.

Serving and Storing Your Cake

This Chocolate Olive Oil Cake is delightful on its own, but you can elevate it further with a dusting of powdered sugar or a drizzle of chocolate ganache. Fresh berries or a scoop of vanilla ice cream can also complement the cake’s rich flavors beautifully. If you want to add a bit of texture, consider garnishing with chopped nuts for a satisfying crunch.

If you have leftovers, store the cake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and freeze. When you are ready to serve, let it thaw at room temperature for a few hours. Reheating slices in the microwave for 10-15 seconds brings back that fresh-baked feel, making it a perfect indulgent treat any time.

Ingredients

Gather these ingredients to get started:

For the Cake

1 3/4 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
3/4 cup extra virgin olive oil
1 cup water
1 tsp vanilla extract
1 tbsp white vinegar
1/2 cup dark chocolate chips

Make sure all ingredients are at room temperature for best results!

Instructions

Follow these steps to make your cake:

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.

Mix Dry Ingredients

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

Combine Wet Ingredients

In another bowl, mix the olive oil, water, vanilla extract, and vinegar until thoroughly blended.

Mix Together

Pour the wet mixture into the dry ingredients and stir until just combined. Do not over mix. Fold in the dark chocolate chips.

Bake the Cake

Pour the batter into the prepared cake pan and bake for 30 minutes, or until a toothpick inserted in 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 slicing.

Enjoy your delicious Chocolate Olive Oil Cake!

Pro Tips

For an extra touch, dust the cooled cake with powdered sugar or drizzle with a chocolate ganache.

Ingredient Substitutions

If you're looking to adapt this recipe for dietary needs, you can substitute the all-purpose flour with a gluten-free blend. Just make sure to use a blend that includes xanthan gum to mimic the texture offered by gluten. Additionally, if you're avoiding sugar, coconut sugar or agave syrup can work as natural sweeteners. However, keep in mind that these alternatives may slightly alter the cake's final texture and sweetness level.

For a dairy-free version, you can replace the dark chocolate chips with dairy-free chocolate options, ensuring that all chocolate components align with your dietary preferences. The overall flavor will still remain rich and satisfying, showing that this cake is versatile without compromising its essence.

Potential Troubleshooting

If your cake turns out denser than expected, it may be due to overmixing the batter. When combining the wet and dry ingredients, mix just until everything is incorporated. The folding technique helps maintain air bubbles and keeps the cake light. If you experience uneven baking with dry edges and a wet center, consider rotating the cake pan halfway through baking to ensure even heat distribution.

Another common issue is the cake sticking to the pan after baking. To avoid this, thoroughly grease the pan or line it with parchment paper before adding the batter. If you encounter cracked tops, don't worry! A dusting of powdered sugar or a thick ganache will mask any imperfections beautifully while adding an extra touch of sweetness.

Flavor Variations

While this recipe delivers an amazing chocolate flavor, feel free to experiment by adding a bit of espresso powder to enhance the chocolate notes. A teaspoon mixed into the dry ingredients can add depth without overwhelming the cake. Additionally, you can incorporate zest from an orange or lemon for a refreshing citrus twist that complements the chocolate and olive oil beautifully.

For a unique twist, consider adding spices such as cinnamon or cardamom to the dry ingredients for a fragrant cake. These spices not only bring warmth but also add an aromatic element that elevates the overall experience. Just be cautious with the quantities; a little goes a long way.

Questions About Recipes

→ Can I use a different oil instead of olive oil?

You can use vegetable or canola oil, but olive oil gives the cake a unique flavor.

→ How do I store leftovers?

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

→ Can I make this cake gluten-free?

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

→ What can I serve with this cake?

It's delicious on its own, or you can serve it with whipped cream or a scoop of ice cream.