Chocolate Cake With Olive Oil

Name: Chocolate Cake With Olive Oil
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 1 ¾ cups all-purpose flour; 1 ½ cups granulated sugar; ¾ cup unsweetened cocoa powder; 1 tsp baking soda; ½ tsp salt; 1 cup extra virgin olive oil; 1 cup warm water; 1 tsp vanilla extract; 2 large eggs

Highlighted under: Baking Moments

I absolutely love making this Chocolate Cake with Olive Oil because it’s simple yet deeply rewarding. The rich taste of cocoa combined with the smoothness of olive oil creates a moist cake that feels indulgent without being overly heavy. I often bake it for family gatherings and it's become a staple in my dessert repertoire. The olive oil not only enhances the chocolate flavor, but it also gives the cake a beautiful texture that I can't get enough of. Trust me; once you try it, you'll find it hard to go back to traditional recipes!

Created by

Adeline Morris

Last updated on 2026-01-22T10:46:14.153Z

When I first decided to swap butter for olive oil in my chocolate cake recipe, I was curious about the outcome. After a few experiments, I discovered that the olive oil added a wonderful depth of flavor, making the cake taste richer and more complex. I always make sure to use high-quality extra virgin olive oil for the best results.

Another tip I've found incredibly helpful is to incorporate warm water in the batter. It helps to dissolve the cocoa powder more effectively, ensuring that my cake comes out smooth and delicious every time. This little trick is something I learned that made a significant difference in the final texture.

Why You'll Love This Recipe
Rich chocolate flavor paired with fresh olive oil
Moist texture that melts in your mouth
Simple ingredients and straightforward method

The Role of Olive Oil

Using extra virgin olive oil in this chocolate cake is a game-changer that adds more than just moisture. Olive oil has a distinct fruitiness that complements the rich cocoa flavor beautifully, providing depth without overpowering sweetness. Additionally, the healthy fats in olive oil lend a lightness to the texture, helping the cake maintain moisture longer than typical butter-based recipes. When you taste it, you'll experience a subtle aroma that lingers, elevating each bite to a luxurious experience.

If you're worried about the taste of olive oil being too pronounced, rest assured that the richness of the chocolate balances it out perfectly. However, feel free to experiment with flavored olive oils, such as those infused with orange or lemon, to add an interesting twist to your cake. Just remember to keep the flavors subtle enough so they enhance, rather than overshadow, the rich chocolate.

Perfecting Your Bake

Baking times are crucial for achieving the perfect texture in this chocolate cake. After 30 minutes in the oven, check for doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs. If you find that your cake is still wet, return it to the oven for an additional 3-5 minutes, keeping a close watch to avoid overbaking, which can lead to a dry texture.

Cooling is another critical factor that impacts cake quality. Allow the cake to rest in its pan for about 10 minutes before transferring it to a wire rack. This step helps the structure set so it doesn’t crumble when you take it out. If you're in a humid environment, lightly dust the top with powdered sugar once cooled to help absorb any moisture, ensuring it stays delightful for days.

Serving and Storing

This Chocolate Cake with Olive Oil is wonderfully versatile; you can serve it plain, or dress it up with a dusting of powdered sugar, fresh fruit, or a scoop of vanilla ice cream to enhance its richness. For a special touch, try drizzling a homemade ganache made from dark chocolate and olive oil on top before serving. The warm ganache will melt slightly into the cake, creating an indulgent experience.

When it comes to storage, you can keep this cake at room temperature for up to three days, or refrigerate it to extend its freshness for about a week. If you’re thinking ahead, this cake freezes remarkably well. Wrap individual slices in plastic wrap and aluminum foil, and store them in an airtight container for up to three months. Just thaw at room temperature, and you’ll have a delightful treat ready to enjoy!

Ingredients

Gather these simple ingredients to make an exquisite Chocolate Cake with Olive Oil.

Ingredients

1 ¾ cups all-purpose flour
1 ½ cups granulated sugar
¾ cup unsweetened cocoa powder
1 tsp baking soda
½ tsp salt
1 cup extra virgin olive oil
1 cup warm water
1 tsp vanilla extract
2 large eggs

You can substitute canola oil if desired, but the olive oil adds a unique flavor.

Instructions

Follow these steps to create your Chocolate Cake with Olive Oil.

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.

Mix Dry Ingredients

In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt until well combined.

Combine Wet Ingredients

In another bowl, whisk together olive oil, warm water, vanilla extract, and eggs until smooth and fully blended.

Combine Mixtures

Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.

Bake

Pour the batter into the prepared pan and bake for 30 minutes, or until a toothpick inserted in the center comes out clean.

Cool

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Once cooled, you can frost it with your favorite icing or serve it plain!

Pro Tips

For extra richness, consider adding a dusting of powdered sugar or a drizzle of dark chocolate ganache on top.

Ingredient Substitutions

If allergies or dietary preferences keep you from using eggs, consider replacing them with flaxseed or chia seeds. Simply mix one tablespoon of ground seeds with three tablespoons of water, letting it sit until it becomes gel-like. This will maintain the moisture and binding properties needed in this cake. Additionally, if you're seeking a gluten-free option, substituting the all-purpose flour with a gluten-free blend can work well, though you might need to adjust the liquid slightly depending on the flour's absorbency.

For those who want to reduce sugar, using a natural sweetener like maple syrup or honey might work, but they add moisture, so you may need to decrease the water slightly. Always be mindful of the overall balance of wet to dry ingredients to keep your cake fluffy and light.

Variations to Try

One of the joys of this chocolate cake is its adaptability. For a citrusy twist, add the zest of an orange or lemon into your wet mixture before combining with the dry ingredients. Not only will this introduce a brightness, but the citrus notes perfectly enhance the depth of chocolate flavor.

For a gourmet touch, you can fold in chocolate chips, nuts, or dried fruits into the batter. This will not only add texture but also provide bursts of flavor in every slice. Just be sure to adjust baking time slightly if the added ingredients affect the density of the batter.

Troubleshooting Common Issues

If you find your cake domes too much in the center, it may be a sign that you're overmixing the batter during the combining step. Mix just until the dry ingredients are incorporated to prevent excess air from making the cake rise unevenly. A flat surface is ideal for a more professional-looking cake. If you experience sinking in the middle after baking, your oven temperature might be off or you may have underbaked it, leading to a fragile structure.

Should you encounter a dry cake after baking, it’s likely due to overbaking; using an oven thermometer can help ensure accurate temperatures. On the other side, if you notice a gummy texture, try reducing the liquid next time or making sure your flour is properly measured to avoid excess moisture.

Questions About Recipes

→ Can I substitute olive oil with another type of oil?

Yes, you can use canola oil or vegetable oil, but olive oil adds a unique flavor that enhances the chocolate.

→ How can I ensure my cake is fluffy?

Make sure to not overmix the batter and bake the cake at the right temperature.

→ What should I do if the cake sinks in the middle?

This can happen if the batter is overmixed. Ensure to mix until just combined.

→ How long can I store the cake?

You can store the cake at room temperature for up to 3 days, or refrigerate it for up to a week.