A delicious Chocolate Olive Oil Cake recipe that is easy to make and turns out wonderfully moist and rich every time! It's easy to make and comes together in one bowl! Follow the step-by-step photos and make it soon!
Best Chocolate Olive Oil Cake 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.
- Best Chocolate Olive Oil Cake Recipe
- Simple Ingredients
- How to Make Chocolate Olive Oil Cake (Step-by-Step Photos)
- Best Olive Oil for this Cake
- Top Tips For Chocolate Olive Oil Cake
- More Dessert Recipes
- What to Serve with Chocolate Olive Oil Cake
- Best Chocolate Olive Oil Cake Recipe
- All-Purpose Flour: The versatile base that provides structure and tenderness to our cake.
- Granulated Sugar: Adds the perfect sweetness, ensuring each bite is a delight.
- Unsweetened Cocoa Powder: The essence of chocolate provides deep, rich flavor to our cake.
- Baking Powder: This creates a light and airy texture by giving the cake a gentle rise.
- Baking Soda: Ensures tenderness and moistness in every bite.
- Salt: Balances flavors and enhances the overall taste profile.
- Eggs (at room temperature): Provide the cake structure, moisture, and richness.
- DeLallo Extra-Virgin Olive Oil: The secret ingredient for depth of flavor and a moist crumb.
- Pure Vanilla Extract: Adding a warm, aromatic essence enhances the overall flavor profile.
- DeLallo Espresso Coffee Powder: Infuses the cake with a delightful coffee undertone, intensifying the chocolate while providing extra moisture.
See the recipe card for quantities.
How to Make Chocolate Olive Oil Cake (Step-by-Step Photos)
This moist olive oil chocolate cake is easy to make with a rich chocolate flavor. Everyone will want another slice. Here's how to make it:
Preheat your 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. I use DeLallo Instant Espresso.
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, 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 (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.
Moist, rich, and infused with a hint of coffee, this dessert is a must-try cake recipe.
Best Olive Oil for this Cake
I always recommend using the best extra-virgin olive oil! Good quality olive oil makes a difference in any recipe.
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.
This versatile and balanced oil is the perfect heart-healthy fat for everyday use. DeLallo guarantees the olive oil is always 100% extra virgin and 100% Italian.
Here are some delicious variations you can explore for your Chocolate Olive Oil Cake to add unique twists to this classic recipe:
- Orange Zest and Chocolate: Add the zest of one orange to the batter to infuse a bright, citrusy flavor that complements the chocolate beautifully.
- 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.
- Raspberry Swirl: Create a raspberry swirl by spooning dollops of raspberry preserves on top of the cake batter before baking. Swirl them gently with a knife for a fruity, tangy contrast to the chocolate.
- Mint Chocolate: Incorporate a teaspoon of mint extract or a handful of chopped mint chocolate pieces into the batter for a refreshing minty twist.
- Spiced Elegance: Enhance the complexity of flavors by adding a teaspoon of ground cinnamon and a pinch of cayenne pepper for a hint of warmth and depth.
- Dried Fruit Medley: Mix in a cup of chopped dried fruits like cherries, apricots, or figs to introduce a chewy and sweet dimension to the cake.
- Coconut Paradise: Fold in shredded coconut for a tropical flavor that pairs wonderfully with chocolate.
- 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!
- Salted Caramel Drizzle: Drizzle the cooled cake with homemade or store-bought salted caramel sauce for a sweet and salty contrast.
- Nutella Swirl: Swirl spoonfuls of Nutella into the batter for a delightful hazelnut-chocolate surprise.
Feel free to get creative and combine multiple variations to create your unique Chocolate Olive Oil Cake masterpiece. These variations will add layers of flavor and texture, making your cake a standout dessert for any occasion.
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I love baking with these products; they make whipping this Easy Chocolate Olive Oil Cake a breeze!
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.
Top Tips For Chocolate Olive Oil Cake
Top tips to ensure your Chocolate Olive Oil Cake turns out perfectly:
- 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.
- 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 Your Ingredients: Use dry measuring cups for dry ingredients (flour, sugar, cocoa) and liquid measuring cups for wet ingredients (oil, milk, coffee) to ensure accuracy.
- Sift Dry Ingredients: Sifting the dry ingredients (flour, cocoa, sugar, baking powder, baking soda) together helps break up lumps and even distribute leavening agents.
- Mix Until Just Combined: When mixing the wet and dry ingredients, be careful not to overmix. Mix until the ingredients are combined to avoid overworking the batter, which can lead to a dense cake.
- Hot Coffee Mixture: When combining the hot brewed coffee with cocoa powder, stir until the cocoa powder is completely dissolved. This helps intensify the chocolate flavor. You can also use boiling water.
- Preheat Your Oven: Ensure your oven is fully preheated before placing the cake inside. Baking at the correct temperature is crucial for even baking.
- Proper Pan Preparation: Grease the cake pan and line the bottom with parchment paper to ensure easy cake removal without sticking.
- Check for Doneness: Use a toothpick or cake tester to check for doneness. It should come out with just a few crumbs attached when inserted into the center of the cake.
- Cool Completely: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This prevents the cake from becoming too fragile and breaking.
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, 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.
While coffee enhances the flavor of the chocolate, you can omit it if you prefer a non-coffee version. Simply replace it with an equal amount of hot water.
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.
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.
More Dessert Recipes
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What to Serve with Chocolate Olive Oil Cake
Make sure to leave a ⭐️star rating on the recipe card and comment below if you make the recipe. I love to connect with you through my recipes.Print
- 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, brewed coffee, or you can use hot water
- ½ cup unsweetened cocoa powder
- ½ teaspoon ground cinnamon (optional)
- Preheat your 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!
- Prep Time: 15 min
- Cook Time: 45 minutes
- Category: Sweet
- Method: Italian
- Cuisine: Italian
Keywords: olive oil cake, Italian dessert, cakes, chocolate cake, espresso, coffee