There are some recipes that simply change your perspective on baking, and this Chocolate Olive Oil Cake is undoubtedly one of them. Initially, the idea of using olive oil in a chocolate cake felt a bit… unconventional. Butter and oil, yes, but olive oil? In a cake? My curiosity, however, was piqued by the promise of a moist, deeply flavorful cake that wasn’t overly sweet. So, I ventured into the kitchen, armed with cocoa powder, good quality olive oil, and a healthy dose of skepticism. What emerged from the oven was nothing short of a revelation. The aroma alone was intoxicating – rich chocolate mingled with a subtle, fruity note that was utterly unique. The texture was incredibly tender, almost meltingly soft, and the flavor was a sophisticated dance of dark chocolate and the gentle grassy undertones of the olive oil. My family, usually staunch devotees of classic buttercream-laden cakes, devoured it. “This is different,” my son declared, “but in a really, really good way.” And he was right. This Chocolate Olive Oil Cake is different. It’s elegant, it’s surprisingly simple to make, and it’s proof that sometimes, the most unexpected ingredients can lead to the most delightful culinary discoveries. If you’re looking for a chocolate cake that’s both deeply satisfying and refreshingly different, look no further. This recipe is a game-changer.

Ingredients: The Foundation of Flavor

This seemingly simple ingredient list holds the key to a surprisingly complex and delicious cake. Each component plays a vital role in creating the signature texture and flavor profile of this Chocolate Olive Oil Cake. Let’s delve into each ingredient and understand its contribution to the final masterpiece.

3/4 cup unsweetened cocoa powder, natural or Dutch-process: The heart and soul of this cake, cocoa powder provides the intense chocolate flavor we all crave. You have a choice here: natural or Dutch-process cocoa powder. Natural cocoa powder is more acidic and has a brighter, fruitier chocolate flavor. It will react with baking soda to give your cake a slightly lighter color and a more pronounced rise. Dutch-process cocoa powder, on the other hand, is treated with an alkaline solution, which neutralizes its acidity. This results in a smoother, less bitter, and darker cocoa powder with a richer, more mellow chocolate flavor. For this recipe, either will work beautifully. If you prefer a more intense, slightly bitter chocolate flavor, opt for natural cocoa. If you prefer a smoother, more mellow chocolate experience, Dutch-process is your go-to. Regardless of your choice, ensure your cocoa powder is fresh for the best flavor. Stale cocoa powder can lose its potency and taste flat. For optimal results, sift your cocoa powder before using it to remove any lumps and ensure a smooth batter. This step is especially crucial for natural cocoa powder, which tends to clump more easily.
1 cup granulated sugar: Sugar isn’t just about sweetness; it’s also crucial for the cake’s texture and moisture. Granulated sugar, also known as white sugar, provides a clean sweetness that complements the rich chocolate and olive oil flavors. It also contributes to the cake’s tenderness by inhibiting gluten development in the flour. You can experiment with slightly reducing the sugar if you prefer a less sweet cake, but keep in mind that sugar also plays a structural role. If you reduce it too much, the cake might become slightly denser. For those seeking alternatives, you could try using caster sugar, which is finer than granulated sugar and dissolves more easily, resulting in an even smoother texture. However, granulated sugar is perfectly suitable for this recipe and readily available in most kitchens.
1/2 teaspoon kosher salt: Salt is the unsung hero in baking, and it’s especially important in chocolate desserts. It might seem counterintuitive to add salt to something sweet, but salt actually enhances the flavors of the other ingredients, particularly the chocolate. It balances the sweetness and brings out the depth of the cocoa. Kosher salt is preferred by many bakers because its larger crystals are easier to pinch and measure accurately. If you’re using table salt, which is finer, use slightly less, about 1/4 teaspoon, as it is more concentrated. Don’t skip the salt – it’s essential for a well-rounded and flavorful cake.
1/4 teaspoon baking powder & 1/4 teaspoon baking soda: These are the leavening agents that give the cake its rise and light texture. Baking powder is a complete leavening agent, containing both an acid and a base, which react when moistened and heated. Baking soda (sodium bicarbonate) is a base that requires an acid to activate. In this recipe, the natural cocoa powder (if used) and potentially other components in the batter provide the necessary acidity. Using both baking powder and baking soda creates a balanced leavening action, resulting in a cake that is both light and tender. Ensure both your baking powder and baking soda are fresh. Test their freshness by placing a small amount of baking powder in hot water – it should bubble vigorously. For baking soda, mix a small amount with vinegar – it should also fizz. Expired leavening agents will result in a flat, dense cake.
3/4 cup extra-virgin olive oil, plus more for coating the pan: The star ingredient that sets this cake apart! Extra-virgin olive oil is not just a healthy fat; it imparts a unique flavor and incredibly moist texture to the cake. Choose a good quality extra-virgin olive oil with a fruity, slightly grassy flavor profile. Avoid overly pungent or bitter olive oils, as these flavors might overpower the chocolate. A mild to medium-bodied olive oil will complement the chocolate beautifully. The olive oil contributes richness and moisture that butter simply can’t replicate. It also gives the cake a wonderfully tender crumb that stays moist for days. Don’t be shy with the olive oil – it’s what makes this cake truly special. Using olive oil also makes this cake dairy-free, which is a bonus for those with dietary restrictions. When coating the pan, ensure you generously coat all surfaces, including the parchment paper, to prevent sticking and ensure easy removal of the cake.
3 large eggs & 1 large egg yolk: Eggs provide structure, richness, and moisture to the cake. The addition of an extra egg yolk enhances the richness and tenderness, contributing to a more decadent texture. Use large eggs at room temperature for optimal emulsification and incorporation into the batter. Room temperature eggs blend more smoothly with the other ingredients, creating a more homogenous batter and a finer crumb. If you forget to take your eggs out of the refrigerator ahead of time, you can quickly warm them by placing them in a bowl of warm (not hot) water for about 5-10 minutes.
1 teaspoon vanilla extract: Vanilla extract enhances the overall flavor of the cake, adding a touch of warmth and complexity. Use pure vanilla extract for the best flavor. Imitation vanilla extract can have a slightly artificial taste. You can also experiment with other extracts, such as almond extract or orange extract, for a subtle flavor variation. However, vanilla is a classic pairing with chocolate and works exceptionally well in this recipe.
1/2 cup all-purpose flour: Flour provides structure to the cake, holding all the ingredients together. All-purpose flour is a versatile option that works well in most cake recipes. Measure your flour accurately, using the spoon and level method. Scoop flour into your measuring cup until overflowing, then level off the excess with a straight edge. Avoid scooping directly from the bag, as this can compact the flour and result in using too much, leading to a denser cake. For a slightly lighter texture, you can substitute a tablespoon or two of the all-purpose flour with cornstarch. However, all-purpose flour alone works perfectly well for this recipe.
1/2 cup boiling water: Boiling water might seem like an unusual ingredient in a cake, but it plays a crucial role in blooming the cocoa powder and creating a fudgy texture. When hot water is added to cocoa powder, it intensifies the chocolate flavor and creates a smoother, more liquid batter. This also contributes to the cake’s moistness and fudgy consistency. Ensure the water is truly boiling when you add it to the batter for the best results.
Freshly whipped cream, for serving & Chopped toasted hazelnuts, for serving: These are optional but highly recommended serving suggestions that elevate the cake to another level. Freshly whipped cream provides a light and airy contrast to the rich chocolate cake, while toasted hazelnuts add a delightful crunch and nutty flavor that complements both the chocolate and olive oil. We’ll explore more serving suggestions in a later section.

Instructions: Baking Your Masterpiece

This recipe is surprisingly straightforward, making it perfect for both novice and experienced bakers. Follow these step-by-step instructions to create your own stunning Chocolate Olive Oil Cake.

Preheat and Prepare: Begin by setting the stage for baking success. “Place a rack in the middle of the oven and preheat the oven to 325°F.” Positioning the rack in the middle ensures even heat distribution around the cake, preventing the bottom from burning or the top from browning too quickly. Preheating the oven to 325°F (160°C) is crucial. This lower temperature is ideal for olive oil cakes, as it allows them to bake gently and evenly, resulting in a moist and tender crumb. Using a lower temperature also helps prevent the edges from becoming too dry before the center is fully cooked.
Pan Preparation is Key: “Line the bottom of a 9-inch springform pan or an 8- or 9-inch (20 or 23 cm) round cake pan with parchment paper. Coat the paper and sides of the pan with olive oil. Set aside.” Proper pan preparation is essential for easy cake release. Lining the bottom of the pan with parchment paper creates a non-stick surface, preventing the cake from sticking to the bottom and ensuring clean removal. Using a springform pan is convenient because its removable sides make it easy to release the cake. However, a standard round cake pan works just as well. Greasing the parchment paper and the sides of the pan with olive oil (or even melted butter if you prefer) provides an extra layer of protection against sticking. Don’t be skimpy with the olive oil – ensure all surfaces are well coated. Setting the prepared pan aside ensures it’s ready when you need it, streamlining the baking process.
Dry Ingredients Unite: “In a large bowl, whisk the cocoa powder, sugar, salt, baking powder, and baking soda, breaking up any large clumps of cocoa powder, until combined.” This step involves combining all the dry ingredients. Using a large bowl provides ample space for mixing without spillage. Whisking is crucial here. It not only combines the ingredients but also aerates them slightly and, importantly, breaks up any clumps of cocoa powder. Cocoa powder, especially natural cocoa, tends to clump. Breaking up these clumps ensures a smooth batter and prevents pockets of concentrated cocoa in the finished cake. Whisk until the dry ingredients are evenly combined and the cocoa powder is smooth and lump-free.
Wet Ingredients Join the Party: “Add the olive oil, eggs, egg yolk, and vanilla. Whisk to combine.” Now it’s time to introduce the wet ingredients to the dry mixture. Add the olive oil, eggs, egg yolk, and vanilla extract to the bowl with the dry ingredients. Whisk these together until just combined. You don’t need to overmix at this stage; just ensure the wet ingredients are incorporated into the dry ingredients. Overmixing can develop gluten in the flour, leading to a tougher cake.
Flour Incorporation: Gentle Does It: “Add the flour and stir with a rubber spatula until the batter is almost smooth with just a few small lumps; do not overmix.” Adding the flour is a critical step where gentle handling is key. Switch from a whisk to a rubber spatula at this point. A spatula allows for gentler mixing, preventing overdevelopment of gluten. Stir the flour into the batter until it’s almost smooth, with just a few small lumps remaining. It’s okay if there are a few tiny lumps at this stage; they will likely disappear when you add the boiling water. The crucial instruction here is “do not overmix.” Overmixing the batter after adding flour can result in a tough, dense cake. Mix just until the flour is incorporated.
Boiling Water Magic: “Mix in the boiling water.” This is where the magic happens! Carefully pour the boiling water into the batter while stirring with the rubber spatula. The batter will become quite liquidy. Don’t be alarmed – this is normal. The boiling water thins the batter, blooms the cocoa powder, and contributes to the cake’s moist and fudgy texture. Mix until the boiling water is fully incorporated and the batter is smooth and homogenous.
Pan and Bake: “Pour the batter into the prepared pan. Bake until the edges of the cake have begun to pull away from the sides of the pan and a tester inserted into the middle comes out clean with just a few crumbs, 25 to 35 minutes.” Pour the liquid batter into your prepared cake pan, spreading it evenly. Place the pan in the preheated oven and bake for 25 to 35 minutes. The baking time can vary slightly depending on your oven and the size of your pan. The cake is done when the edges begin to pull away slightly from the sides of the pan, indicating that it’s setting. To check for doneness, insert a cake tester (or a toothpick) into the center of the cake. It should come out clean with just a few moist crumbs attached. Avoid overbaking, as this can dry out the cake.
Cooling and Release: “Transfer the cake in its pan to a cooling rack and let cool for 10 minutes before removing it from the pan. Run a knife around the cake to loosen it. If using a springform pan, unclasp the sides. Otherwise, flip the cake onto a plate, peel away the parchment, and flip it back onto the rack or serving plate.” Once baked, remove the cake from the oven and transfer the pan to a cooling rack. Allow the cake to cool in the pan for 10 minutes. This allows the cake to set slightly and makes it easier to handle. After 10 minutes, run a thin knife or offset spatula around the edges of the pan to loosen the cake from the sides. If using a springform pan, simply unclasp the sides to release the cake. If using a regular cake pan, carefully invert the cake onto a plate or serving platter. Peel off the parchment paper. If desired, flip the cake back onto a serving plate or cooling rack for further cooling. Cooling the cake completely on a rack prevents the bottom from becoming soggy.
Serve and Enjoy: “Serve slices warm or at room temperature, topped with whipped cream and hazelnuts.” This Chocolate Olive Oil Cake is delicious served both warm and at room temperature. For an extra touch of indulgence, top each slice with freshly whipped cream and chopped toasted hazelnuts. The warmth of a slightly warm slice is especially comforting, while the flavors deepen as the cake cools to room temperature.

Nutrition Facts: A Guilt-Free Indulgence (Approximate)

While this is still a cake and should be enjoyed in moderation, the use of olive oil does offer some nutritional benefits compared to cakes made with butter. Here’s an approximate nutritional breakdown per serving, assuming 10 servings per cake. Please note that these are estimates and can vary based on ingredient brands and portion sizes.

Servings: 8 to 12 (approximately 10 servings assumed for calculations)

Calories per serving (approximate): 300-350 calories

Fat: 18-22g (primarily from olive oil, including healthy monounsaturated fats)
Saturated Fat: 3-4g (from eggs and some cocoa butter in cocoa powder)
Cholesterol: 70-80mg
Sodium: 150-200mg
Carbohydrates: 35-40g
Sugar: 25-30g
Fiber: 2-3g
Protein: 4-5g

Important Note: This is a rough estimate. For precise nutritional information, you can use online nutritional calculators and input the specific brands and quantities of ingredients you use. Keep in mind that the addition of whipped cream and hazelnuts will increase the calorie and fat content.

Preparation Time: Quick and Easy Baking

One of the many appealing aspects of this Chocolate Olive Oil Cake is its speed and simplicity. Perfect for those impromptu dessert cravings or when you need a delicious cake without spending hours in the kitchen.

Prep Time: 10 minutes
- This includes gathering your ingredients, preheating the oven, preparing the pan, and whisking together the dry and wet ingredients. The batter comes together very quickly.
Cook Time: 25 to 35 minutes
- The baking time is relatively short, allowing you to have a freshly baked cake in under an hour from start to finish.
Total Time (Prep + Cook): 35 to 45 minutes

From start to finish, you can have this delightful Chocolate Olive Oil Cake ready in under 45 minutes, making it an ideal choice for a weeknight treat or a last-minute dessert for guests. The minimal prep time also makes it a great recipe for beginner bakers or anyone looking for a fuss-free baking experience.

How to Serve: Elevating Your Cake Experience

This Chocolate Olive Oil Cake is incredibly versatile and can be enjoyed in numerous ways. Here are some serving suggestions to enhance your enjoyment:

Classic Simplicity:
- Freshly Whipped Cream: As suggested in the recipe, a dollop of freshly whipped cream is a perfect accompaniment. The light and airy cream contrasts beautifully with the rich, fudgy cake.
- Dusting of Powdered Sugar: A simple dusting of powdered sugar adds a touch of elegance and sweetness without overpowering the cake’s flavors.
Nutty Delights:
- Toasted Hazelnuts: Chopped toasted hazelnuts, as recommended, provide a wonderful crunch and nutty flavor that complements both chocolate and olive oil.
- Other Nuts: Experiment with other toasted nuts like almonds, walnuts, or pecans for different flavor profiles and textures.
Fruity Pairings:
- Fresh Berries: Serve slices with a medley of fresh berries like raspberries, strawberries, or blueberries. The tartness of the berries cuts through the richness of the cake.
- Berry Compote: A warm berry compote or sauce adds a touch of sweetness and moisture, especially delicious with a slightly warm slice of cake.
- Citrus Zest: Grate some orange or lemon zest over the cake for a bright and refreshing citrus note that pairs surprisingly well with chocolate and olive oil.
Indulgent Options:
- Chocolate Ganache: Drizzle a warm chocolate ganache over the cooled cake for an extra layer of chocolate decadence.
- Caramel Sauce: A drizzle of salted caramel sauce adds a sweet and salty contrast that is simply irresistible.
- Ice Cream or Gelato: Serve warm slices with a scoop of vanilla ice cream or hazelnut gelato for a decadent dessert experience.
For Coffee Lovers:
- Espresso Glaze: Create a simple glaze by mixing powdered sugar with strong brewed espresso or coffee for a coffee-infused twist.
- Coffee Whipped Cream: Infuse your whipped cream with a hint of coffee extract for a subtle coffee flavor that complements the chocolate.
Seasonal Variations:
- Autumn Spices: In the fall, add a pinch of cinnamon, nutmeg, or cloves to the batter for a warm and cozy autumnal flavor.
- Peppermint Chocolate: During the holidays, add a few drops of peppermint extract to the batter and top with crushed candy canes for a festive peppermint chocolate cake.

No matter how you choose to serve it, this Chocolate Olive Oil Cake is sure to impress. Its versatility allows you to adapt it to different occasions and personal preferences.

Additional Tips for Baking Perfection

To ensure your Chocolate Olive Oil Cake turns out flawlessly every time, here are five additional tips to keep in mind:

Use Good Quality Olive Oil: The flavor of the olive oil is prominent in this cake, so using a good quality extra-virgin olive oil is crucial. Choose an oil with a fruity, slightly grassy flavor that you enjoy. Avoid overly pungent or bitter oils. The quality of your olive oil directly impacts the final flavor of your cake.
Don’t Overmix the Batter: Overmixing the batter, especially after adding the flour, can develop gluten and result in a tough cake. Mix just until the ingredients are combined and the batter is almost smooth. A few small lumps are perfectly acceptable. Gentle mixing is key to a tender crumb.
Measure Ingredients Accurately: Baking is a science, and accurate measurements are essential for success. Use measuring cups and spoons to measure your ingredients precisely, especially flour. Spoon and level flour to avoid using too much. Accurate measurements ensure the correct ratios of ingredients, leading to the desired texture and rise.
Check for Doneness Early: Start checking for doneness around 25 minutes, even if the recipe suggests 35 minutes. Ovens can vary, and overbaking will result in a dry cake. Use a cake tester or toothpick inserted into the center to check for doneness. It should come out clean with just a few moist crumbs.
Cool Completely Before Slicing (Mostly): While this cake is delicious slightly warm, allowing it to cool slightly before slicing will prevent it from crumbling. However, don’t let it cool completely if you want to enjoy it warm. A 10-15 minute cooling period after removing it from the oven is usually sufficient for easier slicing and serving. If serving at room temperature, allow it to cool completely on a wire rack.

FAQ: Your Burning Cake Questions Answered

Got questions about baking this Chocolate Olive Oil Cake? Here are answers to some frequently asked questions:

Q1: Can I use regular olive oil instead of extra-virgin olive oil?

A: While you can use regular olive oil or light olive oil, extra-virgin olive oil is highly recommended for this recipe. Extra-virgin olive oil has a richer flavor and more beneficial antioxidants. Regular olive oil is more refined and has a milder flavor, which might result in a less flavorful cake. Light olive oil is even more refined and has a very neutral flavor, which will diminish the unique character of this olive oil cake. For the best results, stick with extra-virgin olive oil.

Q2: Can I substitute the olive oil with another oil?

A: Yes, you can substitute the olive oil with another neutral-flavored oil like canola oil, vegetable oil, or grapeseed oil. However, using a different oil will change the flavor profile of the cake. You will lose the subtle fruity and grassy notes that extra-virgin olive oil provides, which are part of what makes this cake special. If you’re looking for a more traditional chocolate cake flavor, a neutral oil will work, but you’ll be missing out on the unique character of the olive oil version.

Q3: Can I make this cake gluten-free?

A: Yes, you can adapt this recipe to be gluten-free. Substitute the all-purpose flour with a good quality gluten-free all-purpose flour blend. Ensure the blend is designed for baking and contains xanthan gum or another binder to provide structure. Gluten-free flour blends can sometimes absorb liquid differently, so you might need to adjust the amount of boiling water slightly. Start with the recipe amount and add a tablespoon more if the batter seems too thick. Always check your gluten-free flour blend packaging for specific recommendations.

Q4: Can I make this cake ahead of time?

A: Absolutely! This Chocolate Olive Oil Cake is actually even better the next day as the flavors meld and deepen. You can bake the cake a day or two ahead of time. Store it at room temperature in an airtight container. In fact, many find that the moisture and tenderness improve slightly on the second day. It’s a great make-ahead dessert option for gatherings or when you want to plan ahead.

Q5: My cake sank in the middle. What did I do wrong?

A: There are several reasons why a cake might sink in the middle. One common cause is oven temperature being too low, which can lead to uneven baking. Ensure your oven is accurately preheated to 325°F (160°C). Another reason could be overmixing the batter, especially after adding the flour, which can weaken the gluten structure. Also, using expired baking powder or baking soda can result in insufficient leavening. Finally, opening the oven door too frequently during baking can cause temperature fluctuations and lead to sinking. Make sure to follow the instructions carefully, use fresh leavening agents, and avoid overmixing for best results.