Chocolate olive oil cake is a deeply moist and tender chocolate cake made with rich and earthy olive oil. Top this simple olive oil chocolate cake with berries and fresh whipped cream for the perfect easy to make dessert.
Why Should You Make This Recipe
I absolutely love baking with olive oil. Olive oil lends such a rich, earthy, light and fruity flavor. My Orange Olive Oil Cake, Olive Oil Cookies, Rosemary Olive Oil Cake and Citrus Olive Oil Brownies are just a few of my favorite olive oil recipes on the blog. I know you’ll love this chocolate and olive oil cake because:
- You love chocolate cake. The olive oil creates a beautiful tender, moist and fluffy crumb and truly elevates the rich chocolate flavor of this chocolate olive oil cake.
- Easy to make, bake and eat. This chocolate cake with olive oil tastes like you just bought it from a lovely Italian or mediterranean bakery, but don’t let the bakery worthy flavor and appearance fool you. This chocolate and olive oil cake is incredibly quick and easy to make. Simply mix, bake, dust with powdered sugar, serve with freshly whipped cream, berries and enjoy.
This olive oil chocolate cake recipe requires just a handful of simple ingredients to make and you probably already have them in your pantry and fridge. Here’s what you’ll need.
- Dry Ingredients: Gather all purpose flour, unsweetened cocoa powder, baking soda and salt.
- Wet Ingredients: Gather granulated sugar, eggs, olive oil, vanilla extract and hot coffee, water or tea. If you would like to top with the cake as pictured, gather powdered sugar freshly whipped cream and berries.
Here are my recommended ingredient substitutions to make this easy olive oil citrus cake if you need them.
- All purpose flour: Make this olive oil chocolate cake flourless by swapping the flour with 150 g almond flour.
- Unsweetened Cocoa Powder: Use your preferred, good quality unsweetened cocoa powder.
- Baking Soda: This acts as a leavener in this olive oil and chocolate cake.
- Granulated Sugar: This chocolate cake with olive oil recipe calls for granulated sugar, but maple sugar would also work well to make this cake refined sugar free. If you decide to use maple sugar, process the sugar in a food processor until the granules of sugar are the consistency of superfine sugar.
- Eggs: This recipe has not been tested without eggs. Make sure they are room temperature.
- Olive Oil: Use a mild, slightly fruity olive oil for this moist chocolate olive oil cake. I like to use this brand when I bake with olive oil.
- Vanilla Extract: I love adding a splash of vanilla extract to most of my baked goods. Feel free to leave it out if you don’t have any on hand.
- Coffee: Use any hot liquid you like such as coffee, water or even a strong tea such as Earl Grey.
How To Make
Learn how to make chocolate olive oil cake in a few easy steps.
- Preheat the oven to 350 F (177 C). Grease and line the bottom of a 9- inch (23 cm) springform or cake pan with parchment paper. Heat the coffee to very warm or just simmering. Whisk in the salt and unsweetened cocoa powder until smooth and well combined.
- In a large bowl, whisk together the flour and baking soda until well combined.
- In a large mixing bowl fitted with the paddle attachment, beat the sugar, eggs, olive oil and vanilla extract on medium-high speed for 4-5 minutes. The mixture will be pale yellow in color and ribbon-y. With the mixture on low speed, stream in the chocolate coffee mixture. Scrape the sides and bottom of the mixing bowl as needed. On low, mix the dry ingredients. Mix until just incorporated.
- Evenly pour the chocolate olive oil cake batter into the prepared pan. Bake the olive oil cake for 35 - 40 minutes or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs. Cool the cake in the pan for 15 - 20 minutes. Gently release the side of the springform pan and allow the cake to cool for 5-10 more minutes.
- Transfer the chocolate oil cake to a serving plate or serve right from the pan. Top with powdered sugar and fresh berries, slice and enjoy!
How To Store, Freeze and Thaw
- Store: Place the the olive oil cake in an airtight container for at room temperature for up to one week.
- Freeze: Make sure the chocolate cake with olive oil is completely cooled to room temperature. Wrap the cake or each slice in plastic wrap and place in a ziplock bag or other airtight, freezer proof container. Store in the freezer for up to 2 months. Leave the cake plain if you plan on freezing the cake.
- Thaw: The easiest and tastiest way to thaw the chocolate cake is to let it thaw at room temperature, dust, and serve at room temperature.
M’s Expert Tips
- Choose your favorite hot liquid. This recipe suggests hot coffee, but feel free to use hot water or hot tea.
- Bring cold ingredients to room temperature. This allows the ingredients to mix together more evenly which requires less mixing, resulting in soft, fluffy, moist and tender chocolate cake with olive oil.
- Feel free to add some ground spices you like. Cinnamon is lovely paired with chocolate and olive oil. I recommended adding around 1 teaspoon into the dry ingredients.
- Don’t overmix the batter. Always use the lowest speed on your electric mixer or mix in the dry ingredients by hand. Make sure to mix the dry ingredients into the wet until just combined.
- Use the baking times as a guide. All ovens vary and baking times should be used as a guide. As a general rule, when the cake becomes very fragrant, it’s a good idea to start checking. Begin checking the cake at the minimum baking time. A toothpick inserted into the center of the cake should come out with a few moist crumbs or clean. The top of the cake should quickly bounce back when lightly pressed.
Olive oil pairs beautifully with chocolate. The fruity, earthy flavor enhances the rich flavor of chocolate.
A cake made with olive oil will have a moist, tender and soft texture. Olive oil will not be the dominate taste, rather a fruity and slightly floral or earthy taste will come through.
Olive oil is such an important ingredient that you should use the best quality you can afford. For me the most important factor is the taste of the olive oil before it’s baked. I like a light, fruity and mild olive oil for baking cakes.
Other Simple Cake Recipes to Try
If you try this Chocolate Olive Oil Cake recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! - M
Chocolate Olive Oil Cake Recipe
- 1 sheet parchment paper
- 1 stand mixer with paddle attachment or electric hand mixer with beaters
- ½ cup (118 ml) hot coffee, water or tea
- ½ cup (40 g) unsweetened cocoa powder
- ½ teaspoon salt
- 1¼ cups (150 g) all purpose flour
- ½ teaspoon baking soda
- ¾ cup (180 ml) olive oil
- 1 cup (200 g) granulated sugar
- 3 large eggs, room temperature
- 2 teaspoons (10 ml) vanilla extract
- Preheat the oven to 325 F (163 C). Grease and line the bottom of a 9- inch (23 cm) springform or cake pan with parchment paper.
- Heat the coffee to very warm or just simmering. Whisk in the salt and unsweetened cocoa powder until smooth and well combined.½ cup (118 ml) hot coffee, water or tea, ½ cup (40 g) unsweetened cocoa powder, ½ teaspoon salt
- In a large bowl, whisk together the flour and baking soda until well combined.1¼ cups (150 g) all purpose flour, ½ teaspoon baking soda
- In a large mixing bowl fitted with the paddle attachment, beat the sugar, eggs, olive oil and vanilla extract on medium-high speed for 4-5 minutes. The mixture will be pale yellow in color and ribbon-y. With the mixture on low speed, stream in the chocolate coffee mixture. Scrape the sides and bottom of the mixing bowl as needed.On low, mix the dry ingredients. Mix until just incorporated.¾ cup (180 ml) olive oil, 1 cup (200 g) granulated sugar, 3 large eggs, room temperature, 2 teaspoons (10 ml) vanilla extract
- Evenly pour the chocolate olive oil cake batter into the prepared pan. Bake the olive oil cake for 35 - 40 minutes or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs.
- Cool the cake in the pan for 15 - 20 minutes. Gently release the side of the springform pan and allow the cake to cool for 5-10 more minutes. Transfer the chocolate oil cake to a serving plate or serve right from the pan. Top with powdered sugar and fresh berries, slice and enjoy!