Chocolate Olive Oil Cake

Name: Chocolate Olive Oil Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 1 cup all-purpose flour; 1 cup unsweetened cocoa powder; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup granulated sugar; 3/4 cup extra virgin olive oil; 3 large eggs; 1 teaspoon vanilla extract; 1 cup brewed espresso or strong coffee; Zest of 1 orange

Highlighted under: Easy Baking Inspiration

I have always been a fan of rich, moist cakes, and this Chocolate Olive Oil Cake quickly became a favorite in my kitchen. The combination of high-quality cocoa and extra virgin olive oil creates a deeply satisfying flavor that pairs beautifully with a subtle hint of orange zest. It's incredibly simple to prepare, and I love how the olive oil adds a unique depth of flavor and moistness that butter just can't achieve. This cake is perfect for any occasion, whether it's a cozy family gathering or a fancy dinner party.

Created by

Grace Walker

Last updated on 2026-01-06T13:33:34.581Z

When I first stumbled upon the idea of baking with olive oil, I was curious yet skeptical. But after experimenting, I found that the moisture it brought to the cake was unlike anything I had made before. The rich chocolate flavor combined with the subtle earthiness of the olive oil truly elevates the cake to a new level of deliciousness.

One tip I discovered is to let the cake cool completely before slicing. This allows the flavors to meld beautifully and enhances the overall texture. Now, I can't imagine my dessert table without it!

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

      

Understanding Ingredients

The choice of extra virgin olive oil is crucial in this Chocolate Olive Oil Cake, as it not only contributes to the cake's moistness but also enhances the flavor profile. Brands that emphasize their quality will provide a fruity and peppery taste that can elevate the chocolate and citrus notes. If you don't have extra virgin olive oil, you can substitute with a light flavored oil, but be aware that a more neutral oil may lack the complexity that olive oil brings.

Cocoa powder also plays a significant role in achieving the ideal flavor and color of this cake. Using high-quality, Dutch-processed cocoa will yield a smoother, richer chocolate flavor compared to regular unsweetened cocoa. If you're in a pinch and only have regular cocoa, it will still work, but the depth of flavor may be less pronounced, and the color will be lighter. Always sift your cocoa to eliminate lumps for a smooth batter.

Baking Tips for Success

When combining the dry and wet ingredients, it's essential to mix just until incorporated. Over-mixing can lead to a denser cake that may not rise as well. You want a few small lumps to remain for the best texture. The batter will be quite liquid compared to traditional butter-based cakes, but this is expected due to the olive oil and espresso, which creates a tender crumb.

Keep an eye on your cake as it bakes. After about 25 minutes, start checking for doneness by inserting a toothpick in the center. You’re looking for moist crumbs rather than wet batter; a slight sticky residue is fine, but it should not be gooey. If overbaked, the cake will dry out quickly.

Ingredients

Gather these ingredients for your Chocolate Olive Oil Cake.

Dry Ingredients

1 cup all-purpose flour
1 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Wet Ingredients

1 cup granulated sugar
3/4 cup extra virgin olive oil
3 large eggs
1 teaspoon vanilla extract
1 cup brewed espresso or strong coffee
Zest of 1 orange

Instructions

Follow these steps to create your delicious Chocolate Olive Oil Cake.

Directions

Preheat the Oven

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

Combine Dry Ingredients

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

Mix Wet Ingredients

In another bowl, whisk together the sugar, olive oil, eggs, vanilla extract, brewed espresso, and orange zest until smooth.

Combine Mixtures

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

Bake the Cake

Pour the batter into the prepared cake pan and bake for about 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 to a wire rack to cool completely. Slice and enjoy!

Pro Tips

For an extra touch, dust the cake with powdered sugar or serve with whipped cream and fresh berries for a delightful presentation.

Serving Suggestions

This Chocolate Olive Oil Cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. Adding fresh berries not only enhances the presentation but also balances the richness of the cake. If you enjoy a touch of warmth, serve it slightly warmed, perhaps microwaved for a few seconds to melt the chocolate's richness.

For an extra layer of flavor, consider drizzling a simple chocolate ganache over the top after the cake has cooled. Melting equal parts of high-quality chocolate and cream can create a silky topping that adds to the overall indulgence of the dessert.

Storage and Make-Ahead Tips

Once cooled, this cake can be stored in an airtight container at room temperature for up to 4 days. It also freezes well; just wrap it tightly in plastic wrap and place it in a freezer-safe bag. When ready to enjoy, allow it to thaw slowly in the refrigerator overnight, then bring it to room temperature before serving.

If you'd like to prepare ahead of time, you can make the batter a day in advance and keep it tightly covered in the fridge. Just remember to bring it back to room temperature before pouring it into the cake pan to ensure even baking.

Questions About Recipes

→ Can I use a different type of oil?

Yes, you can use other oils like canola or vegetable, but olive oil provides a unique flavor.

→ How should 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?

You can try using a gluten-free flour blend, but the texture may vary.

→ What can I serve with this cake?

This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream.