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; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup extra virgin olive oil; 3 large eggs; 1 teaspoon vanilla extract; 1/2 cup hot water

Highlighted under: Homemade Baking Favorites

I absolutely love baking, and this Chocolate Olive Oil Cake has become a favorite in my kitchen. The beauty of this recipe lies in the rich depth of chocolate combined with the smooth, fruity notes of olive oil. It's incredibly easy to whip up, and the results are positively decadent. Each bite melts in your mouth, with a texture that's wonderfully moist and dense. This cake is perfect for those who appreciate the marriage of sweet and savory flavors, and it's a showstopper at any gathering or celebration.

Created by

June Weatherby

Last updated on 2026-01-06T14:09:34.892Z

When I first tried making a cake with olive oil, I was pleasantly surprised by how well it complemented the chocolate. I learned that the quality of the olive oil plays a significant role, so I always opt for a good extra virgin one. It lends a gorgeous flavor that elevates the cake beyond your typical chocolate dessert.

One of my favorite tips is to let the cake cool completely before serving. This allows the flavors to settle and enhances the overall taste. I often enjoy it with a dusting of powdered sugar or a scoop of vanilla ice cream on the side for that perfect finishing touch.

Why You Will Love This Recipe
Rich chocolate flavor paired with fresh orange zest
Creamy texture that melts in your mouth
Perfect for celebrations or as a sweet indulgence

The Role of Olive Oil

In this Chocolate Olive Oil Cake, the use of extra virgin olive oil elevates the dessert beyond conventional chocolate cakes. The oil contributes moisture and a rich, fruity flavor that enhances the chocolate without overpowering it. Olive oil keeps the cake tender and adds depth, making it a standout choice for any chocolate lover. I recommend using a high-quality oil with a flavor profile you enjoy, as it really shines through in the final product.

If you’re concerned about the olive oil flavor being too prominent, consider using a milder variety. Alternatively, a light olive oil can work well without compromising the cake’s moisture or texture. Just remember that the key element here is to choose an oil that complements the chocolate while imparting that unique bouquet of flavors.

Texture and Moisture Tips

Achieving the perfect texture with this cake hinges on properly combining your ingredients. After whisking together the dry ingredients, be careful not to overmix once you combine them with the wet ingredients. Overmixing can lead to a denser cake, which is not the goal here. Instead, mix until just combined and smooth—this helps retain the lovely moist texture that makes each slice melt in the mouth.

Additionally, the inclusion of hot water may seem unusual, but it is a crucial step. It helps the cocoa powder bloom, enhancing the chocolate flavor and ensuring the batter mixes evenly. Make sure the water is hot but not boiling to avoid cooking the eggs prematurely when you combine the mixtures.

Ingredients

Gather the following ingredients to create this delightful Chocolate Olive Oil Cake:

Ingredients

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

Make sure to have all ingredients measured and ready to go before you begin mixing.

Instructions

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

Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.

Mix Dry Ingredients

In a 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. Mix until just combined. Slowly pour in the hot water and mix until smooth.

Bake the Cake

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 and Serve

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack. Let it cool completely before slicing.

Enjoy this cake on its own or with your favorite toppings!

Pro Tips

For an added flavor twist, try adding a teaspoon of orange zest to the batter. It pairs beautifully with both the chocolate and olive oil.

Storage and Make-Ahead Tips

This Chocolate Olive Oil Cake stores wonderfully and can be made ahead of time. Once completely cooled, wrap the cake tightly in plastic wrap and store it at room temperature for up to three days. For longer storage, consider freezing it. Slice the cake and wrap individual pieces in plastic wrap, then place them in an airtight container. Frozen slices can last up to three months and can be enjoyed straight from the freezer or thawed for a few hours at room temperature.

If you enjoy customizing desserts, consider glazing the cake with a simple chocolate ganache or dusting it with powdered sugar before serving. You can also enhance it with fresh fruit like berries or a citrus salad to cut through the richness of the chocolate.

Serving Suggestions

This cake is versatile and pairs beautifully with different accompaniments. I find that serving it warm with a scoop of vanilla ice cream creates a delightful contrast in temperature and texture. Alternatively, a dollop of freshly whipped cream adds a light and airy component, balancing the rich chocolate flavor.

For a festive touch, elevate the presentation with citrus zest sprinkled on top or fresh mint leaves. Not only do they add visual appeal, but the citrus notes also complement the chocolate and olive oil harmoniously, enhancing the overall flavor experience. Try serving this at your next gathering to impress guests!

Questions About Recipes

→ Can I use different types of oil?

Yes, you can substitute with other vegetable oils, but olive oil adds a unique flavor that you might enjoy.

→ How should I store the 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 this cake?

Yes, this cake freezes well. Wrap it tightly in plastic wrap and foil, and it can last for up to 3 months in the freezer.

→ What can I serve with this cake?

It's excellent on its own or served with whipped cream, ice cream, or a fruit compote.