The Ultimate Chocolate Olive Oil Cake: Rich, Moist & Irresistibly Delicious

Have you ever craved a dessert that's both elegantly sophisticated and effortlessly simple to make? This chocolate olive oil cake is your answer. Unlike traditional butter-based cakes, this chocolate olive oil cake delivers an incredibly moist crumb with a subtle fruity note from the olive oil that enhances the deep chocolate flavor. Making this cake at home allows you to control the quality of ingredients, avoid preservatives, and impress guests with a bakery-worthy dessert that's surprisingly beginner-friendly. The focus keyword naturally fits into artisan baking, while the related keyword emphasizes the importance of having a reliable chocolate olive oil cake recipe at your fingertips.

Ingredients List

    • 1½ cups all-purpose flour
    • ¾ cup unsweetened cocoa powder (Dutch-processed preferred)
    • 1½ teaspoons baking powder
    • ½ teaspoon baking soda
    • 1 teaspoon fine sea salt
    • 1¼ cups granulated sugar
    • 3 large eggs, room temperature
    • ¾ cup extra virgin olive oil (mild or medium fruity)
    • 1 cup whole milk, room temperature
    • 2 teaspoons pure vanilla extract

For the Chocolate Glaze:

    • 4 ounces dark chocolate, finely chopped
    • 3 tablespoons extra virgin olive oil
    • 1 tablespoon honey or maple syrup
    • Optional: Flaky sea salt for garnish

Timing / Cooking Schedule

Prep time: 15 minutes

Cooking time: 40 minutes

Total time: 55 minutes

This chocolate olive oil cake comes together faster than most layer cakes since there's no creaming butter or complex assembly. You can have a fresh, warm dessert on the table in under an hour.

Step-by-Step Instructions

Step 1: Prepare Your Pan and Oven Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with olive oil and line the bottom with parchment paper. This prevents sticking and ensures a perfect release.

Step 2: Combine Dry Ingredients In a large mixing bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Sifting removes lumps and aerates the cocoa for a lighter texture.

Step 3: Mix Wet Ingredients In another bowl, whisk eggs and sugar vigorously for 2 minutes until slightly thickened and pale. Slowly drizzle in the olive oil while whisking continuously. This emulsifies the mixture, creating a smooth batter.

Step 4: Combine and Fold Add the milk and vanilla to the wet mixture. Gently fold the dry ingredients into the wet mixture using a spatula, mixing just until no flour streaks remain. Overmixing develops gluten and creates a tough cake.

Step 5: Bake to Perfection Pour batter into the prepared pan and bake for 38-42 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs. The chocolate olive oil cake recipe delivers the best results when you avoid overbaking—start checking at 38 minutes.

Step 6: Prepare the Glaze While the cake cools, melt chocolate with olive oil and honey in a double boiler or microwave in 20-second intervals. Stir until silky smooth.

Step 7: Glaze and Serve Once the cake is completely cool (about 30 minutes), pour the glaze over the top, allowing it to drip down the sides. Sprinkle with flaky sea salt if desired.

Nutritional Information

Per serving (serves 10):

    • Calories: 385
    • Protein: 6g
    • Carbohydrates: 44g
    • Fat: 22g
    • Fiber: 3g
    • Vitamin E: 15% DV
    • Iron: 12% DV

Tips, Variations, or Cooking Advice

Flavor Variations: Add orange zest, espresso powder, or a splash of Grand Marnier to the batter for complexity.

Dietary Swaps: Make it gluten-free by substituting 1:1 gluten-free flour blend. For dairy-free, use almond or oat milk.

Olive Oil Selection: Use a mild or medium-fruity extra virgin olive oil. Robust, peppery oils can overpower the chocolate.

Serving Suggestions: Pair with fresh berries, whipped cream, or vanilla ice cream. This cake also pairs beautifully with coffee or dessert wine.

Make-Ahead: Bake the cake a day ahead; it actually tastes better the next day as flavors meld.

Common Mistakes to Avoid

Using Cold Ingredients: Cold eggs and milk don't emulsify properly with olive oil, resulting in a dense cake. Always bring to room temperature.

Overmixing the Batter: Vigorous mixing develops gluten, creating a tough, chewy texture instead of tender crumb.

Wrong Cocoa Powder: Natural cocoa powder is more acidic than Dutch-processed; if substituting, adjust leavening agents accordingly.

Overbaking: This cake should be moist. Overbaking dries it out. Check doneness early and remove when slightly underdone in the center.

Skipping Parchment Paper: Even greased pans can stick. Parchment guarantees easy release every time.

Storage / Leftovers Tips

Store your chocolate olive oil cake covered at room temperature for up to 3 days, or refrigerate for up to 5 days in an airtight container. The olive oil keeps the cake incredibly moist, even after several days. For longer storage, wrap individual slices tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature for 2 hours. This chocolate olive oil cake recipe actually improves with time—the flavors deepen and the texture becomes even more luxurious the day after baking. Reheat slices gently in the microwave for 15-20 seconds to restore that just-baked warmth.