Chocolate Olive Oil Cake Recipe
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.
Equipment
- 1 sheet parchment paper
- 1 stand mixer with paddle attachment or electric hand mixer with beaters
Ingredients
- 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
Instructions
- 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!
Notes
Store: Place the the olive oil cake in an airtight container for at room temperature for up to one week.
did you make this recipe?tag @olivesnthyme on Instagram