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 cup all-purpose flour; 1/2 cup unsweetened cocoa powder; 1 cup granulated sugar; 3/4 cup extra virgin olive oil; 3 large eggs; 1 teaspoon vanilla extract; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup hot brewed coffee

Highlighted under: Everyday Baking Collection

I absolutely love crafting desserts that surprise with their depth of flavor, and this Chocolate Olive Oil Cake never fails to impress. The combination of high-quality olive oil and rich cocoa creates a moist, luscious cake that is perfect for any occasion. I appreciate how easy it is to whip together, and it’s a lovely way to showcase olive oil in a unique way. Each bite is a delightful experience, balancing sweetness with a hint of bitterness from the chocolate, making it my go-to recipe for gatherings and celebrations.

Created by

Rachel Green

Last updated on 2026-01-06T11:25:34.635Z

When I first experimented with olive oil in dessert recipes, I was astonished by the results. It adds a wonderful moistness while imparting a delicate flavor that complements chocolate beautifully. This Chocolate Olive Oil Cake came about during one of my baking weekends, and it quickly became a favorite among my family and friends, who love the surprising twist it offers.

One tip I want to share is to use high-quality olive oil; it makes all the difference in flavor. I often opt for a fruity extra virgin olive oil, which enhances the cake's richness. It’s also a perfect base for variations; feel free to fold in nuts or citrus zest to customize it to your liking.

        Why You'll Love This Cake
        Rich chocolate flavor paired with the subtle depth of olive oil
Moist and tender crumb that just melts in your mouth
Easy to make and perfect for any celebration or casual get-together

      

Understanding the Ingredients

When crafting this Chocolate Olive Oil Cake, the quality of your ingredients makes all the difference. A high-quality extra virgin olive oil not only enhances the flavor but also contributes to the cake’s moist texture. Look for an olive oil with a fruity or grassy note to complement the rich cocoa. Granulated sugar plays a key role in achieving the cake's sweetness while contributing to its tender crumb. Ensure that your cocoa powder is unsweetened and of good quality—this will elevate the chocolate taste without adding any unnecessary bitterness.

The combination of both baking powder and baking soda is crucial in this recipe. The baking powder provides lift, while the baking soda, in conjunction with the acidity in the coffee, helps the cake achieve a rich, deep color and enhances the chocolate flavor. Additionally, mixing in hot brewed coffee gives the batter a smoother consistency, also intensifying the chocolate flavor. I always prefer using fresh coffee for the best result, but instant coffee can work in a pinch.

Eggs serve as the binding agent, providing structure while also adding moisture. If you’d like to make this cake vegan, you can substitute each egg with a flax egg made from 1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water. Let it sit for a few minutes until it thickens—this will help replicate the binding properties of the eggs while keeping the cake moist.

Perfecting the Baking Process

Temperature control is key when baking this chocolate cake. Be sure to preheat your oven thoroughly to 350°F (175°C) to ensure even baking. If your oven has hot spots, consider rotating the cake halfway through the baking time to prevent any undesired browning. The cake is done when it has slightly pulled away from the sides of the pan and a toothpick inserted in the center comes out clean or with just a few moist crumbs—a sign of a perfectly baked cake.

Once you remove the cake from the oven, allow it to cool in the pan for about 10 minutes. This resting time helps set the structure before moving it to a wire rack. If you try to remove it too soon, the cake may fall apart. After transferring it to the rack, let it cool completely before adding any toppings. This way, any frosting or whipped cream won't slide off, ensuring a beautifully presented cake.

For serving, I highly recommend pairing this cake with lightly sweetened whipped cream or a dollop of crème fraîche to balance the richness of the chocolate. If you're feeling adventurous, try adding a sprinkle of flaky sea salt on top to enhance the flavors or serving with fresh berries for a refreshing contrast. You can also dust the cake with powdered sugar for a simple yet elegant finish—this adds a touch of sweetness but won’t overshadow the cake itself.

Ingredients

Gather these wholesome ingredients to create a delicious and moist cake:

For the Cake

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 cup granulated sugar
3/4 cup extra virgin olive oil
3 large eggs
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup hot brewed coffee

Make sure all ingredients are at room temperature for the best result.

Instructions

Follow these simple steps to create your Chocolate Olive Oil Cake:

Preheat the Oven

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

Mix Dry Ingredients

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

Combine Wet Ingredients

In another bowl, whisk together the olive oil, eggs, and vanilla extract until smooth.

Combine Mixtures

Gradually add the wet mixture to the dry ingredients, stirring until just combined. Then, carefully fold in the hot brewed coffee until the batter is smooth.

Bake the Cake

Pour the batter into the prepared cake pan and bake in the preheated oven for about 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 before transferring to a wire rack to cool completely. Serve with whipped cream or a dusting of powdered sugar.

Allowing the cake to cool completely ensures better slicing and presentation.

Pro Tips

For an added twist, you can substitute half of the all-purpose flour with almond flour for a nutty flavor and a tender crumb.

Storage Tips

This Chocolate Olive Oil Cake stores very well at room temperature for up to three days. Just make sure to cover it with a cloche or wrap it in plastic wrap to prevent it from drying out. For longer storage, consider wrapping individual slices tightly in plastic, then placing them in an airtight container. This way, you can simply grab a slice whenever you crave a little chocolatey indulgence.

If you're looking to freeze the cake, it's best to freeze it without any frosting, as this can cause ice crystals to form that alter the cake's texture. Wrap the cake tightly with plastic wrap and aluminum foil to prevent freezer burn. When you're ready to enjoy it, let it thaw overnight in the refrigerator, then bring it to room temperature before serving to allow the flavors to mellow back out.

Variations to Try

If you're looking to experiment, try swapping out half of the all-purpose flour for almond flour to give the cake a unique nutty flavor and added moisture. You can also fold in chocolate chips, nuts, or even a touch of orange zest for a refreshing twist. These variations can enhance the flavor profile and add an exciting textural contrast to the cake's tenderness.

For a more decadent treat, consider layering this cake with a chocolate ganache made from heated cream and chocolate. Simply pour the ganache over the cooled cake, allowing it to drip down the sides for a stunning presentation. You can also create a tasty nut butter filling between two layers of cake, making it even richer and more satisfying.

Questions About Recipes

→ Can I use another type of oil?

While olive oil gives the best flavor, you can use vegetable or canola oil as substitutes, though the taste will differ.

→ Is this cake gluten-free?

No, this recipe uses all-purpose flour. However, you can try using a gluten-free flour blend as a substitute.

→ How should I store leftover cake?

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

→ Can I freeze the cake?

Yes, you can freeze the cake. Wrap it well in plastic wrap and then in aluminum foil for up to 3 months.