Chocolate Cake With Olive Oil

Name: Chocolate Cake With Olive Oil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings
Ingredients: 1 ¾ cups all-purpose flour; 1 cup granulated sugar; ½ cup unsweetened cocoa powder; 1 teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; 3 large eggs; 1 cup extra virgin olive oil; 1 teaspoon vanilla extract; 1 cup hot water

Highlighted under: Baker’s Delight

I absolutely love making this Chocolate Cake with Olive Oil; it’s a delightful twist on a classic dessert that never fails to impress. The use of olive oil adds a unique depth of flavor and moistness that you just can't replicate with traditional butter. This cake is perfect for any occasion, whether it's a family gathering or just a cozy night in. I promise this recipe will become a favorite in your kitchen, as it combines richness with a hint of sophistication that elevates every bite.

Created by

Celeste Morgan

Last updated on 2026-01-22T10:28:11.890Z

When I first tried making a chocolate cake with olive oil, I was skeptical. I loved the idea but wondered if the flavor would be off. To my surprise, it turned out even better than I imagined! The olive oil lends a beautiful moisture that keeps the cake soft for days. Using quality olive oil is crucial; it transforms the cake and adds a layer of sophistication to a beloved dessert.

Another thing I found was that mixing in the dry ingredients separately rather than all at once helped maintain the cake's fluffiness. It's a simple tip, but it made a significant difference in texture and rise. I can't get enough of this cake, and I'm sure you will love it too!

Why You'll Love This Recipe
Rich chocolate flavor paired with a hint of olive oil
Incredibly moist with a tender crumb
Easy to make and perfect for any occasion

Understanding Olive Oil's Role in Baking

Using extra virgin olive oil in this Chocolate Cake not only enhances flavor but also contributes to its moist texture. Unlike butter, which can dry out when overmixed, olive oil stays fluid, providing a tender crumb that's hard to achieve otherwise. If you're new to baking with olive oil, remember that high-quality oil can add nuances of flavor—consider using a mild variety to avoid overwhelming the chocolate taste.

The fat content of olive oil is primarily monounsaturated, which can make this cake a slightly healthier option compared to traditional recipes. When measuring olive oil, use the dip-and-sweep method for accuracy. Too much oil can lead to a denser cake, while too little might not provide the necessary moisture, so follow the measurement precisely.

Troubleshooting Common Issues

If your cake doesn't rise well, it could be due to expired baking powder or baking soda. Always check the expiration dates on these leavening agents, as they can lose potency over time. Additionally, make sure to level your dry ingredients with a straight edge for precision, as too much flour can lead to a heavy cake.

If you find the cake is sticking to your pan, you may not have greased it adequately. For best results, use a non-stick spray designed for baking or line the bottom of the pan with parchment paper. Allowing the cake to cool for a few minutes in the pan before inverting can also help to release it cleanly, maintaining its shape.

Serving and Storing Tips

This Chocolate Cake pairs beautifully with a variety of toppings. A light dusting of powdered sugar enhances its chocolatey flavor without overpowering it. For a richer experience, consider serving it with a homemade ganache or whipped cream. Fresh berries also add a refreshing contrast to the dense chocolate.

If you have leftovers, store them in an airtight container at room temperature for up to three days. For longer storage, wrap the cake tightly in plastic wrap and freeze it for up to three months. To reheat, simply let it sit at room temperature for an hour or warm individual slices in the microwave for about 10-15 seconds.

Ingredients

Cake Ingredients

1 ¾ cups all-purpose flour
1 cup granulated sugar
½ cup unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
3 large eggs
1 cup extra virgin olive oil
1 teaspoon vanilla extract
1 cup hot water

Preparation Steps

Instructions

Preheat and Prepare

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

Mix Dry Ingredients

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

Combine Wet Ingredients

In another bowl, beat together the eggs, olive oil, and vanilla extract until well combined.

Combine Both Mixtures

Gradually add the wet mixture to the dry ingredients, mixing until just combined. Stir in the hot water until smooth.

Bake the Cake

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

Cool and Serve

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Serve with your favorite frosting or simply dusted with powdered sugar.

Enjoy Your Cake!

Pro Tips

For the best flavor, choose high-quality extra virgin olive oil. You can also add a pinch of espresso powder to enhance the chocolate richness.

Making It Your Own

This Chocolate Cake is wonderfully versatile. For a citrusy twist, try adding the zest of an orange or lemon to the wet ingredient mixture. The acidity will deepen the flavors and complement the chocolate beautifully. If you want to go a step further, mix in chocolate chips for added texture and richness.

You can also experiment with different types of cocoa powder, such as Dutch-processed, which creates a deeper color and a smoother chocolate flavor. Just remember, cocoa powder varies in intensity; you may need to adjust the sugar slightly depending on your choice to ensure the cake isn't overly sweet.

Scaling the Recipe

If you're looking to make a larger cake for a crowd, simply double the ingredients and use a 12-inch round cake pan. Keep in mind that baking time will increase, so check for doneness around the 45-minute mark. It's crucial to test with a toothpick to ensure it comes out clean in the center.

For smaller gatherings, you can halve the recipe easily and bake it in a smaller 6-inch round pan. Just keep an eye on it, as it may take about 20-25 minutes to bake through. Regardless of the size, ensure you're mixing the batter just until combined to maintain that delightful moisture.

Questions About Recipes

→ Can I substitute olive oil with another oil?

Yes, you can use vegetable or canola oil, but the flavor will not be the same.

→ How do I store the cake?

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

→ Can I freeze the cake?

Yes, you can freeze the cake for up to 3 months. Just wrap it tightly in plastic wrap.

→ What frosting pairs well with this cake?

A chocolate ganache or a light whipped cream complements it perfectly.