Chocolate Olive Oil Cake Recipe
If you’re searching for a dessert that feels both luxurious and surprisingly simple, look no further than this Chocolate Olive Oil Cake. It’s an absolute gem that balances rich cocoa flavors with the subtle fruitiness of extra virgin olive oil, creating a moist, tender crumb that melts in your mouth. This cake is wonderfully easy to make, relying on wholesome ingredients you likely already have on hand, yet delivering a depth of flavor that makes every bite worth savoring. The hidden secret here is the olive oil, which keeps the cake unbelievably soft and adds an elegant twist to a classic chocolate cake experience. Trust me, this Chocolate Olive Oil Cake will quickly become your go-to for any occasion—whether a cozy night in or a special celebration.
Ingredients You’ll Need
Gathering the ingredients for this Chocolate Olive Oil Cake is a delightful reminder that simple pantry staples can come together to create something extraordinary. Each component plays an essential role in the cake’s flavor, texture, and color, ensuring a perfectly balanced and decadent treat.
- 1½ cups all-purpose flour 🌾: This forms the cake’s structure, making it tender yet sturdy enough to hold its shape.
- 1 cup granulated sugar 🍚: Sweetens the cake and helps achieve a moist, soft crumb.
- ½ cup unsweetened cocoa powder 🍫: Provides that deep, intense chocolate flavor without extra sweetness.
- 1 teaspoon baking soda 🥄: Acts as a leavening agent to give the cake lift and lightness.
- ½ teaspoon salt 🧂: Enhances all the flavors and balances the sweetness.
- ¾ cup extra virgin olive oil 🫒: The star ingredient that adds moistness and a subtle fruity note, replacing traditional butter.
- 1 cup water 💧: Keeps the batter fluid and contributes to the cake’s tender texture.
- 1 tablespoon apple cider vinegar 🍏: Reacts with the baking soda to help the cake rise beautifully while lending a slight tang.
- 1 teaspoon vanilla extract 🌼: Adds warmth and roundness to the chocolate notes.
- ½ cup dark chocolate chips 🍫: Little pockets of melted chocolate surprise in every bite, making the cake extra indulgent.
How to Make Chocolate Olive Oil Cake
Step 1: Preheat and Prepare Your Pan
Start by warming your oven to 350°F (175°C) and gently greasing a 9-inch round cake pan with olive oil. This simple step ensures your cake won’t stick and sets the stage for a flawless bake.
Step 2: Combine Dry Ingredients
In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, and salt. Mixing these dry elements thoroughly makes sure your cake will have an even crumb and rich chocolate flavor in every bite.
Step 3: Mix Wet Ingredients
In a separate bowl, combine the extra virgin olive oil, water, apple cider vinegar, and vanilla extract. This liquid mixture might seem simple, but it’s what gives the cake its signature moist texture and subtle complexity.
Step 4: Blend Wet into Dry
Slowly pour the wet ingredients into the dry ones while stirring gently. The key here is to mix just until you see a smooth, glossy batter—overmixing can make the cake dense, so take it easy!
Step 5: Fold in Chocolate Chips
Carefully fold in the dark chocolate chips to distribute them evenly. These little gems will melt beautifully during baking, infusing pockets of intense chocolaty delight without overpowering the cake.
Step 6: Bake the Cake
Pour the batter into your prepared pan and smooth the top with a spatula. Place it in the oven and bake for 30-35 minutes. The cake is ready when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
Step 7: Cool and Enjoy
Let your Chocolate Olive Oil Cake cool in the pan for about 10 minutes before moving it to a wire rack. This step helps the cake set and makes slicing a breeze. Once cool, it’s ready to be devoured or dressed up for serving!
How to Serve Chocolate Olive Oil Cake
Garnishes
A dusting of powdered sugar adds a touch of elegance, while a few fresh berries or a sprinkle of flaky sea salt can enhance the cake’s chocolate richness. Whipped cream or a scoop of vanilla ice cream brings an irresistible creaminess that perfectly complements each bite.
Side Dishes
This cake pairs wonderfully with warm coffee or a rich cup of espresso. For an afternoon treat, serve alongside a fresh fruit salad to contrast the cake’s deep chocolate notes with a burst of freshness.
Creative Ways to Present
Serve slices on rustic wooden boards with extra dark chocolate shavings sprinkled on top. For a fun party idea, cut the cake into petite squares, skewer with decorative picks, and drizzle with a light caramel sauce. The Chocolate Olive Oil Cake is versatile enough to shine in any presentation style!
Make Ahead and Storage
Storing Leftovers
You can store leftover Chocolate Olive Oil Cake wrapped tightly in plastic wrap or kept in an airtight container at room temperature for up to 3 days. This method preserves the cake’s moistness and flavor beautifully.
Freezing
Want to keep the cake fresh longer? Wrap it securely in plastic wrap and then foil to prevent freezer burn. It will keep well in the freezer for up to 2 months. Just thaw it overnight in the refrigerator for the best texture.
Reheating
For a just-baked taste, warm individual slices in the microwave for 15-20 seconds. Alternatively, pop them in a 300°F oven for about 10 minutes to revive that freshly baked softness and aroma.
FAQs
Can I use a different type of oil instead of olive oil?
Yes, but olive oil gives this cake its distinctive moist texture and subtle fruity flavor. Using a neutral oil like vegetable or canola will work but might result in a slightly different taste and texture.
Is this cake vegan?
Absolutely! The recipe uses no eggs or dairy, relying on apple cider vinegar and baking soda to provide lift. It’s a fantastic choice for vegans craving chocolate cake.
Can I use milk instead of water?
While milk can add richness, water keeps the cake light and lets the olive oil shine through. Using water is key to achieving the tender crumb this Chocolate Olive Oil Cake is known for.
What type of cocoa powder is best?
Use unsweetened, natural cocoa powder for the purest chocolate flavor. Dutch-processed cocoa can be used but understand it will interact differently with the baking soda.
How do I know when the cake is done?
Insert a toothpick into the center; it should come out clean or with a few moist crumbs. The cake’s edges will also pull away slightly from the pan when fully baked.
Final Thoughts
Baking this Chocolate Olive Oil Cake is like giving yourself a warm, chocolaty hug made from simple, wholesome ingredients. It’s moist, richly flavored, and effortlessly impressive—perfect for sharing with friends or indulging solo. I can’t wait for you to try it and discover just how magical olive oil makes a chocolate cake taste!
