Chocolate Olive Oil Cake (Easy and Moist)
Updated May 15, 2025, Published Sep 29, 2023
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This delicious chocolate olive oil cake is an easy-to-make recipe that turns out wonderfully moist and rich every time! This recipe is made in one bowl with basic ingredients, so you can whip up this cake anytime. It’s sure to be a family favorite!
If you love easy cake recipes, be sure to try my recipes for lemon olive oil cake and orange olive oil cake.
Quick Look at This Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Servings: 8 people
- Dietary Info: Dairy Free (can be made Gluten Free)
- Method: Oven Baked
- Technique: Dissolve the cocoa powder in the hot coffee. Combine the wet ingredients, then mix in the coffee and cocoa and stir in the dry ingredients. Spread into a pan, bake, and cool.
- Flavor & Texture: This cake has a rich, moist texture with a deep chocolate flavor that is enhanced by the coffee.
Why You’ll Love This Recipe
This chocolate olive oil cake is wonderfully moist, rich, and bursting with chocolate flavor. This cake will become a favorite in your dessert repertoire, perfect for your next dinner party or any occasion! It makes a wonderful everyday cake with a fancy feel.
Hot coffee with cocoa powder adds a depth of flavor, but you can use hot water without it. Enjoy the perfect blend of flavors in every bite of your chocolate cake.
This post is sponsored by DeLallo. I only support and work with brands with high-quality products I love and actually use and eat. All opinions are my own.
Made With Amore,
“I will never buy another box cake again! The olive oil cake was out of this world! So simple to make and delicious! I added dark chocolate chips to it a request from my hubby and I served it with vanilla gelato.”
– Linda
Table of Contents
Ingredients for Chocolate Olive Oil Cake
This easy chocolate olive oil cake is made with simple ingredients that you may already have on hand.
- Unsweetened Cocoa Powder: The essence of chocolate provides deep, rich flavor to the cake. Try using Dutch process if you prefer!
- DeLallo Extra-Virgin Olive Oil: The secret ingredient for depth of flavor and a moist crumb. I always recommend using the best extra-virgin olive oil! DeLallo Extra Virgin Olive Oil is made from the first cold press of hand-selected Italian olives. Grown in Puglia, Italy, these olives are pressed within hours of harvest to capture the freshest raw olive flavor.
- DeLallo Espresso Coffee Powder: Infuses the cake with a delightful coffee undertone, intensifying the chocolate while providing extra moisture. You can omit it if you prefer a non-coffee version; simply replace it with an equal amount of hot water.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Gluten Free Version: You can use a gluten-free flour blend in place of all-purpose flour to make this cake gluten free. Ensure that your other ingredients are also gluten free. (Try my torta caprese as well, which is an Italian flourless chocolate cake!)
- Nutty Delight: Fold in a cup of chopped nuts like walnuts, pecans, or almonds to add a delightful crunch and nutty flavor to the cake. (If you love nutty desserts, try my Italian almond cake!)
- Espresso Glaze: Skip the ganache and drizzle the cooled cake with a simple espresso glaze made by mixing strong coffee and powdered sugar until smooth. A chocolate glaze would be nice too!
- Nutella Swirl: Swirl spoonfuls of Nutella into the batter for a delightful hazelnut-chocolate surprise. If you love these flavors, you will also love this Nutella milkshake recipe!
How to Make Chocolate Olive Oil Cake
This moist olive oil chocolate cake is easy to make with a rich chocolate flavor. Everyone will want another slice!
- In a small bowl, combine the cocoa powder and hot brewed coffee. Stir until the cocoa powder is completely dissolved and the mixture is smooth. (I use DeLallo Instant Espresso!)
- In the bowl of an electric mixer fitted with the paddle attachment or in another bowl using a whisk or hand mixer, combine sugar, DeLallo Extra Vigin Olive Oil, eggs, and vanilla. Beat for about 3 minutes.
- Pour the cocoa coffee mixture into the wet ingredients and mix until well combined.
- Sift in the dry ingredients over the bowl with the wet mixture and gently stir until the batter is smooth and well combined.
- Pour the batter into the prepared pan and smooth the top with a spatula.
Bake in the preheated oven at 325°F for approximately 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean or with just a few crumbs attached.
- Allow the cake to cool in the pan for about 10 minutes, then remove it from the pan and let it cool completely on a wire rack. Once the cake has cooled, dust it with powdered sugar. Serve this with a dollop of whipped cream or some ice cream. Moist, rich, and infused with a hint of coffee, this dessert is a must-try cake recipe!
Recipe FAQs
Yes, you can substitute other neutral oils like vegetable oil or canola oil for the olive oil if you prefer. However, keep in mind that using olive oil adds a unique flavor profile to the cake.
Yes, olive oil cake does have a hint of olive oil flavor. The olive oil contributes to the cake’s flavor profile, infusing it with a mild, fruity, and sometimes slightly peppery undertone. However, when the cake is properly balanced with other ingredients like sugar, vanilla, and chocolate, the olive oil flavor is not overpowering and adds a unique and pleasant dimension to the overall taste of the cake.
Yes, you can make the cake in advance. It actually tends to improve in flavor the day after baking. Store it well-wrapped at room temperature or in the refrigerator until you’re ready to serve.
To store your chocolate olive oil cake, allow the cake to cool completely if it isn’t already. Place the cake in an airtight container or wrap it tightly with plastic wrap. Store the cake at room temperature for up to 2 days, or in the refrigerator for longer freshness, up to 5-7 days.
For extended storage, you can freeze individual slices or the whole cake. Wrap them in plastic wrap and then foil before placing them in the freezer for up to 2-3 months. When ready to enjoy, thaw frozen cake slices in the refrigerator or at room temperature.
Serving Suggestions
This moist chocolate olive oil cake is perfect on its own, or with a little whipped cream or vanilla ice cream. Serve as a dessert after a meal of spaghetti aglio e olio and goat cheese salad with lemon dressing. (Both of these recipes also use Italian olive oil!)
If you love chocolate desserts, make sure to try my chocolate pudding pie recipe or make a batch of homemade chocolate syrup to use on ice cream or other treats.
My Pro Tips
Expert Tips
- Use high-quality ingredients. Since this cake relies on the flavors of cocoa, good olive oil, and coffee, using high-quality ingredients will make a noticeable difference in the final taste.
- Use room temperature ingredients. Ensure that your eggs and milk are at room temperature. Room-temperature ingredients mix more evenly and create a smoother batter.
- Properly measure the ingredients. Use dry measuring cups for dry ingredients (flour, sugar, cocoa) and liquid measuring cups for wet ingredients (oil, milk, coffee) to ensure accuracy.
More Cake Recipes You’ll Love
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Moist Chocolate Olive Oil Cake
Equipment
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 3 large eggs, at room temperature
- 1 cup DeLallo extra-virgin olive oil
- 1 teaspoon pure vanilla extract
- ½ cup prepared DeLallo Instant Espresso Powder, or brewed coffee or hot water
- ½ cup unsweetened cocoa powder
- ½ teaspoon ground cinnamon, optional
Instructions
- Preheat the oven to 325°F (163°C). Grease a 9-inch round cake pan, or springform pan, and line the bottom with parchment paper for easy removal.
- In a small bowl, combine the cocoa powder and hot brewed coffee. Stir until the cocoa powder is completely dissolved and the mixture is smooth.
- In the bowl of an electric mixer fitted with the paddle attachment, or in another bowl using a whisk or hand mixer, combine sugar, olive oil, eggs, and vanilla. Beat for about 3 minutes.
- Pour the cocoa-coffee mixture into the wet ingredients and mix until well combined.
- Sift in the dry ingredients over the bowl with the wet mixture and gently stir until the batter is smooth and well combined.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake in the preheated oven at 325°F (163°C) for approximately 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean or with just a few crumbs attached.
- Allow the cake to cool in the pan for about 10 minutes, then remove it from the pan and let it cool completely on a wire rack.
- Once the cake has cooled, you can dust it with powdered sugar for a simple finishing touch. Serve like this, with a dollop of whipped cream or some ice cream.
- Enjoy your moist and delicious chocolate olive oil cake!
Notes
- Use high-quality ingredients. Since this cake relies on the flavors of cocoa, good olive oil, and coffee, using high-quality ingredients will make a noticeable difference in the final taste.
- Use room temperature ingredients. Ensure that your eggs are at room temperature. Room-temperature ingredients mix more evenly and create a smoother batter.
- Properly measure the ingredients. Use dry measuring cups for dry ingredients (flour, sugar, cocoa) and liquid measuring cups for wet ingredients (oil, milk, coffee) to ensure accuracy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can you use 8″ round cake pan or springform pan. Also in your notes you mention room temperature ingredients, ie Milk. I don’t see milk listed in the ingredients.
Yes, the 8 inch will work you will want to adjust the baking time slightly. Correct- no milk- that is a mistake and I will fix!
For 8 inch how long is bake time?
Check about 8 minutes longer than the rec time!
Hi just to clarify the cocoa powder is mixed with the coffee no the dry ingredients correct?
Your notes read as follows
Sift Dry Ingredients: Sifting the dry ingredients (flour, cocoa, sugar, baking powder, baking soda) together helps break up lumps and even distribute leavening agents.
Yes, add with the coffee :). Enjoy!
Hi
Looking for clarity is the brewed coffee hotwhen mixed into cake or room temp or warm
Thx for sharing
Room temp is great!
What brand of cocoa powder do you use?
Find a good organic brand if you can! If not, I love Ghirardelli, too.
I will never buy another box cake again! The olive oil cake was out of this world! So simple to make and delicious! I added dark chocolate chips to it a request from my hubby and I served it with vanilla gelato. Iโve made her orange olive cake, her apple cake and this weekend the pear ๐ cake.
YES!! I love that your hubby loved it so much as well. All my cakes are super easy with wholesome ingredients so that anyone can make them. I hope you love trying all of them. Enjoy!
I want to make this for my son’s B-day. I have 2, 6″ pans. Should I use this full recipe…or…make it 1 1/2? Thanks in advance. Nancy Visconti
Do you think this recipe could work with kamut flour? If so do you adjust measurements at all?
I have not tested, but I am sure you can! It would just follow the adjustments Lizi uses when subbing Kamut for cake recipes! Enjoy.
Can i make a sheet cake with this recipe?
Yes! Please adjust the cooking time.
This recipe is so easy and the cake is delicious!
Yay! Happy you loved it!