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 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 3/4 cup granulated sugar; 1/2 cup olive oil; 3 large eggs; 1 tsp vanilla extract; 2/3 cup boiling water; 1/2 cup dark chocolate, chopped

Highlighted under: Soft Recipes

I absolutely love baking, and this Chocolate Olive Oil Cake has become one of my favorite recipes. The combination of rich chocolate and fruity olive oil creates an incredibly moist cake that’s both sophisticated and comforting. I enjoy serving it warm with a sprinkle of sea salt and a scoop of vanilla ice cream. This cake is perfect for special occasions or just as a delightful treat after dinner. Trust me; once you try it, you'll want to make it again and again!

Created by

Aileen Prescott

Last updated on 2026-01-06T15:37:34.741Z

When I first stumbled upon the idea of using olive oil in a cake, I was skeptical. However, after trying this Chocolate Olive Oil Cake, I was completely converted! The oil not only keeps the cake wonderfully moist but also adds a subtle depth of flavor that regular butter simply cannot achieve. It was a huge hit at my family dinner, where everyone kept asking for seconds!

I experimented with different types of chocolate, and I’ve found that a high-quality dark chocolate works best. When melting the chocolate, I recommend using a double boiler; this ensures that the chocolate melts evenly without overheating, which can alter its flavor and texture. Give it a try, and you’ll see why it’s my go-to dessert!

        Why You'll Love This Recipe
        Rich chocolate flavor paired with fruity olive oil
Incredibly moist texture that keeps well for days
A perfect blend of sweet and slightly savory notes

      

Understanding the Ingredients

The ingredients in this Chocolate Olive Oil Cake are carefully selected to create a harmonious balance of flavors and textures. The all-purpose flour provides the necessary structure, while the unsweetened cocoa powder contributes to the rich chocolate flavor. It's essential to use high-quality cocoa powder for that deep, robust taste that will elevate your cake. Additionally, the choice of olive oil not only adds a unique fruitiness but also keeps the cake moist. If you're looking to substitute, opt for light olive oil to maintain flavor without overpowering the chocolate.

Eggs play a crucial role in this recipe, providing moisture and stability to the cake. When using large eggs, ensure they are at room temperature, as this helps the batter emulsify better. For a vegan version, you can use flax eggs or applesauce, but note that the texture might differ slightly, making it less fluffy. The combination of boiling water with chopped chocolate at the end of the mixing process melts the chocolate, resulting in a silky batter that contributes to the cake's decadent texture.

Baking Tips and Techniques

When pouring the batter into the prepared cake pan, ensure it is evenly distributed to achieve uniform baking. I recommend using a spatula to level the surface, which helps the cake rise evenly. If your oven has hot spots, consider rotating the cake midway through baking for an even cook. You'll know it's done when the edges are pulling away from the sides of the pan and a toothpick inserted in the center comes out clean, usually around 30 minutes for a 9-inch round cake.

Once the cake is out of the oven, cooling is essential. Allowing it to cool in the pan prevents it from breaking apart. After 10 minutes, transferring it to a wire rack helps to avoid sogginess. If you plan to serve the cake later, wrapping it tightly in plastic wrap once completely cool helps maintain moisture. This cake can also be frozen for up to three months; just make sure to wrap it securely to prevent freezer burn. When ready to enjoy, thaw it in the fridge overnight and reheat gently in the oven.

Ingredients

Gather all the ingredients before you start for a smooth baking experience.

Ingredients

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup granulated sugar
1/2 cup olive oil
3 large eggs
1 tsp vanilla extract
2/3 cup boiling water
1/2 cup dark chocolate, chopped

Make sure to measure your ingredients accurately for the best results!

Instructions

Follow these steps closely for a successful bake.

Preheat the Oven

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

Mix Dry Ingredients

In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.

Mix Wet Ingredients

In another bowl, whisk together the sugar and olive oil. Add the eggs, one at a time, along with the vanilla extract.

Combine Mixtures

Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Add Boiling Water

Carefully stir in the boiling water and chopped chocolate until the mixture is smooth and well-combined.

Bake

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

Cool

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

Enjoy your delicious Chocolate Olive Oil Cake!

Pro Tips

For an extra touch, serve your cake with a drizzle of olive oil and a sprinkle of flaky sea salt on top.

Serving Suggestions

This Chocolate Olive Oil Cake shines on its own, but a few accompaniments can elevate it to the next level. Serving it warm with a scoop of vanilla ice cream and a sprinkle of sea salt enhances the chocolate richness, creating a delightful contrast with the ice cream's creaminess. For an added touch, dust the cake with powdered sugar or cocoa powder right before serving to provide a beautiful, rustic look.

For those who enjoy different flavor profiles, try pairing the cake with fresh berries or a berry compote. The tartness of the berries complements the sweetness of the cake and balances the flavors well. A drizzle of balsamic reduction over the top can also add an intriguing depth, perfect for impressing guests at a dinner party.

Variations and Customizations

Feel free to customize this cake to suit your taste. Adding nuts like walnuts or pecans can introduce a crunchy texture, while a tablespoon of espresso powder enhances the chocolate flavor without overpowering it. If you're in the mood for a twist, consider adding citrus zest—like orange or lemon—for a refreshing contrast that brightens the rich flavors.

If avoiding gluten, a one-to-one gluten-free flour blend can be substituted for the all-purpose flour. Just be sure to check that it contains xanthan gum or add a teaspoon to help bind the ingredients together. For reduced sweetness, you can cut down the sugar slightly with no major impact on the cake's structure or flavor.

Questions About Recipes

→ Can I substitute the olive oil with another type of oil?

You can use a neutral oil like vegetable oil, but the flavor will differ.

→ How should I store leftovers?

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

→ Can I make this recipe gluten-free?

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

→ What toppings pair well with this cake?

A dollop of whipped cream, vanilla ice cream, or fresh berries complement it beautifully.