Can I use a different type of oil instead of olive oil?

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.

Can I make this cake gluten-free?

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.

Can I skip the coffee in the recipe?

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.

Can I make this cake in advance?

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.

Will olive oil make my cake taste different?

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.

Chocolate Olive Oil Cake Recipe (Easy and Moist!)

Ingredients

Units Scale

2 cups all-purpose flour
1 cup granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3 large eggs, at room temperature
1 cup DeLallo extra-virgin olive oil
1 teaspoon pure vanilla extract
1/2 cup prepared DeLallo Instant Espresso Powder, brewed coffee, or you can use hot water
1/2 cup unsweetened cocoa powder
1/2 teaspoon ground cinnamon (optional)

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Instructions

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!

Author: Elena
Prep Time: 15 min
Cook Time: 45 minutes
Category: Sweet
Method: Italian
Cuisine: Italian