Chocolate Olive Oil Cake

Name: Chocolate Olive Oil Cake
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 servings
Ingredients: 1 cup all-purpose flour; 1 cup granulated sugar; 1/2 cup unsweetened cocoa powder; 1/2 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup extra-virgin olive oil; 1 cup water; 1 teaspoon vanilla extract; 2 tablespoons apple cider vinegar

Highlighted under: Classic Baking Favorites

I love making this Chocolate Olive Oil Cake when I want a dessert that feels both comforting and sophisticated. The rich chocolate flavor combined with the fruity notes of olive oil creates a unique profile that surprises everyone. It’s incredibly easy to whip up and always impresses my guests. With just a few simple ingredients, I can create a cake that's moist and decadent, perfect for any occasion. It’s a delightful treat that never fails to satisfy my chocolate cravings.

Created by

Beatrice Holloway

Last updated on 2026-01-06T14:57:35.413Z

This Chocolate Olive Oil Cake holds a special place in my heart as it incorporates the deep, rich essence of chocolate complemented by the subtle fruitiness of olive oil. When I first experimented with this combination, I was amazed at how well the flavors melded together. A vital tip I discovered is to use high-quality olive oil, as it truly elevates the cake's taste.

The texture is something I particularly enjoy, as it remains moist thanks to the olive oil, and the chocolate flavor speaks for itself. It’s a simple yet impressive dessert that I often bake for family gatherings or to satisfy my chocolate cravings at home.

Why You Will Love This Recipe
Rich chocolate flavor paired with fruity olive oil
Moist texture that melts in your mouth
Simple to make for any occasion

Understanding the Ingredients

The unique combination of olive oil and cocoa powder in this Chocolate Olive Oil Cake not only contributes to its rich flavor but also adds a depth of moisture that butter simply cannot achieve. Extra-virgin olive oil is the star here; its fruity undertones enhance the chocolate, creating a balanced taste that surprises many. If you only have light olive oil on hand, it’s a suitable substitute, but the cake may lack the complexity of flavor that the extra-virgin variety provides.

Cocoa powder plays a critical role in achieving the deep chocolatey hue and flavor. Using Dutch-processed cocoa powder results in a softer flavor profile and a cake that appears darker, while unsweetened cocoa powder lends a bolder taste. Whichever you choose, make sure it’s fresh; stale cocoa can lead to a cake that lacks the intense chocolate flavor we aim for.

Baking and Cooling Tips

When you bake the cake, keep a close eye on the oven during the last few minutes. An underbaked cake will sink in the middle, while an overbaked one can turn dry. Start checking for doneness at around 20 minutes by inserting a toothpick; it should come out clean or with just a few moist crumbs attached. For the perfect texture, allow the cake to cool fully on a wire rack—this will prevent excess moisture buildup, which can lead to a soggy bottom.

If your cake has domed slightly during baking, it’s a good idea to level it before serving. Use a serrated knife to gently slice off the top, creating a flat surface for presentation. I often recommend letting the cooled cake sit for a few hours or even overnight. This resting period helps the flavors meld and enhances the overall taste, making each slice more enjoyable.

Storage and Serving Suggestions

To store your Chocolate Olive Oil Cake, wrap it tightly in plastic wrap or place it in an airtight container at room temperature for up to three days. If you need to keep it longer, consider freezing individual slices, wrapped tightly, for up to a month. When you're ready to enjoy a slice, simply let it thaw at room temperature for a couple of hours; this helps restore its moist texture.

For serving, you might consider dusting the top with powdered sugar for a touch of elegance, or drizzling with melted dark chocolate for added indulgence. Pairing it with fresh berries or a scoop of vanilla ice cream can also elevate the experience, providing a delightful contrast to the rich chocolate and fruity olive oil flavors.

Ingredients

1 cup all-purpose flour
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup extra-virgin olive oil
1 cup water
1 teaspoon vanilla extract
2 tablespoons apple cider vinegar

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and prepare an 8-inch round cake pan by greasing it lightly with olive oil.

Mix Dry Ingredients

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

Combine Wet Ingredients

In a separate bowl, whisk together the olive oil, water, vanilla extract, and apple cider vinegar until well combined.

Combine Both Mixtures

Pour the wet ingredients into the dry mixture and stir until just combined. Do not overmix.

Bake

Pour the batter into the prepared cake pan and bake for 25 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 as is or with a dusting of powdered sugar.

Pro Tips

For an extra flavor twist, consider adding orange zest to the batter or topping the cake with fresh berries for serving.

Common Troubleshooting

One potential issue with this cake is if it doesn’t rise as expected. This can occur due to old baking powder or baking soda. Ensure these leavening agents are fresh; a simple test is to mix a teaspoon of baking powder with hot water—it should bubble vigorously. If you notice this fizz, you’re good to go! Otherwise, replace them to ensure a fluffy cake.

Sometimes cakes can stick to the pan, even with grease. To prevent this, use parchment paper on the bottom of the cake pan in addition to greasing the sides. This added layer helps to ensure the cake releases smoothly, allowing for perfect presentation when it’s time to serve guests.

Flavor Variations

For those looking to experiment, consider adding citrus zest, such as orange or lemon, to the batter. Just a teaspoon can brighten the chocolate flavor, making it even more appealing. Chocolate and citrus complement each other beautifully, creating a refreshing contrast to the richness of the cake.

If you’re a fan of nuts, adding chopped walnuts or hazelnuts can provide a lovely crunch. Fold in about a half cup of your favorite nuts into the batter right before pouring it into the pan. They add texture and a unique taste that pairs wonderfully with both the chocolate and olive oil.

Questions About Recipes

→ Can I use olive oil in baking?

Absolutely! Olive oil adds moisture and flavor to baked goods, and it's a great alternative to butter.

→ Can I make this cake gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free flour blend to make it suitable for gluten-sensitive diets.

→ How should I store the cake?

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

→ Can I freeze chocolate olive oil cake?

Yes, you can freeze it! Just ensure it is wrapped tightly in plastic wrap and foil to prevent freezer burn. It can be frozen for up to 3 months.