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; 2 cups granulated sugar; ¾ cup unsweetened cocoa powder; 1 ½ teaspoons baking powder; 1 teaspoon baking soda; ½ teaspoon salt; 1 cup extra virgin olive oil; 1 cup buttermilk; 2 large eggs; 2 teaspoons vanilla extract; 1 cup hot water; Sea salt for garnish (optional)

Highlighted under: Oven-Crafted Sweets

I love experimenting with different ingredients in my baking, and when I discovered the rich flavor of olive oil in chocolate cake, it was a game changer. This Chocolate Cake with Olive Oil is incredibly moist and decadent, blending the deep cocoa notes with a hint of fruity olive oil. It’s perfect for any occasion, be it a casual coffee break or a special celebration. The final touch of sea salt on top elevates it to a whole new level of deliciousness, making it an irresistible treat for chocolate lovers like myself.

Created by

Riley Dawson

Last updated on 2026-01-22T08:34:13.540Z

When I first tried making a chocolate cake with olive oil, I was amazed at how it transformed the texture and flavor. I’ve always loved the richness of chocolate, but the olive oil added such a unique twist. I used high-quality extra virgin olive oil, and the results were exceptional—ultra moist with a delicate fruity undertone that perfectly complements the chocolate. Don't forget to let the cake cool fully before glazing to ensure the icing sets beautifully.

One tip I found really helpful during my baking adventures is to mix the dry ingredients well before incorporating them with the wet. This ensures even distribution of the cocoa and baking powder, giving you a consistent rise throughout the cake. Trust me, it makes a big difference!

Why You'll Love This Recipe
Rich chocolate flavor paired with fruity notes from olive oil
Incredibly moist texture that melts in your mouth
Easy to make with a unique twist on a classic recipe

The Role of Olive Oil

Using extra virgin olive oil in this chocolate cake not only adds a distinct richness but also introduces a delightful depth of flavor that enhances the chocolate. The fruity notes of the oil contrast beautifully with the deep cocoa, offering a unique taste experience that sets this cake apart from traditional recipes. When selecting olive oil, opt for a quality brand with a robust flavor to make the most of this ingredient.

Olive oil also contributes to the cake's moisture, ensuring that each slice is tender and soft. The fat content in the olive oil helps create a tender crumb, which is essential to any chocolate cake. Unlike butter, which can solidify as the cake cools, olive oil remains liquid, keeping the cake moist for days after baking.

Baking Tips for Success

To achieve a perfectly baked chocolate cake, ensure your oven is properly calibrated by using an oven thermometer. Baking at 350°F (175°C) is ideal, but variations in oven performance can lead to uneven baking. Look for visual cues like a gently domed top and a toothpick inserted in the center coming out clean to verify doneness. Avoid overbaking, as this can dry out the cake and ruin the desired moist texture.

When dividing the batter between the cake pans, I recommend using a kitchen scale for accuracy. This ensures each layer is of equal height, which is crucial for even stacking and frosting later. If you notice the batter looks unusually thick, it may be due to the dryness of the cocoa powder or flour; adding a splash of coffee or additional buttermilk can help adjust the consistency.

Storing and Serving Your Cake

Once your chocolate cake is completely cooled, store it in an airtight container at room temperature for up to three days. If you’d like to keep it longer, consider wrapping the layers in plastic wrap and refrigerating for up to a week. For even longer storage, you can freeze the unfrosted cake layers. Wrap them tightly and place them in a freezer-safe bag; they’ll remain fresh for up to three months.

To serve, try pairing the cake with a dollop of whipped cream or a scoop of vanilla ice cream to complement the rich chocolate flavor. For variations, you might experiment with different frostings, such as a tangy cream cheese or a citrus glaze, which can cut through the chocolate’s richness beautifully. Don't forget the sprinkle of sea salt on top, as it enhances the flavors and adds a gourmet touch!

Ingredients

Gather these ingredients to start your chocolate cake adventure:

Ingredients

1 ¾ cups all-purpose flour
2 cups granulated sugar
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup extra virgin olive oil
1 cup buttermilk
2 large eggs
2 teaspoons vanilla extract
1 cup hot water
Sea salt for garnish (optional)

Now that you've got everything ready, let’s move on to the exciting part—baking!

Instructions

Follow these straightforward steps to bake the perfect chocolate cake:

Preheat the Oven

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

Prepare Dry Ingredients

In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix well.

Mix Wet Ingredients

In another bowl, whisk together the olive oil, buttermilk, eggs, and vanilla extract until smooth.

Combine Ingredients

Gradually add the wet ingredients to the dry ingredients, stirring gently to combine. Slowly add the hot water, mixing until you have a smooth batter.

Bake the Cakes

Divide the batter evenly between the prepared pans and bake for 30 minutes, or until a toothpick inserted in the center comes out clean.

Cool the Cakes

Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.

Glaze (Optional)

Once cool, you can frost with your favorite chocolate icing or enjoy it plain. Don’t forget a sprinkle of sea salt on top for added flavor!

Your chocolate cake is now ready to be served! Enjoy every bite.

Pro Tips

For an extra depth of flavor, consider adding a splash of espresso to your batter. It enhances the chocolate taste without adding a coffee flavor.

Ingredient Substitutions

If you're looking for a dairy-free version of this chocolate cake, substitute the buttermilk with a plant-based alternative, like almond or coconut milk combined with a tablespoon of vinegar or lemon juice to mimic the acidity. This swap will still provide the necessary moisture and tang needed for a tender cake.

For those watching their sugar intake, you can replace granulated sugar with coconut sugar or a sugar substitute like stevia, adjusting the quantity according to package instructions. Keep in mind that this may slightly change the texture and sweetness level, but it can still yield a delicious cake.

Common Troubleshooting

One of the biggest challenges with chocolate cake is achieving a proper rise. If your cake turns out dense, double-check that your baking powder and baking soda are fresh, as expired leavening agents can cause a flat cake. Also, be cautious not to overmix the batter once the wet ingredients are added, as this can develop gluten and lead to a rubbery texture.

If your cake layers domed too much during baking, this could indicate that your oven was running hot. For future bakes, consider lowering the temperature by about 25°F (about 15°C) and checking on the cake a few minutes earlier. This will ensure a more even rise and prevent the tops from cracking.

Variations to Explore

For a unique twist, consider adding a tablespoon of instant espresso powder to the dry ingredients. This will amplify the chocolate flavor without making the cake taste like coffee, providing a deeper, more complex taste. Additionally, incorporating chocolate chips or chunks into the batter can add richness and unexpected bursts of flavor throughout each slice.

You could also experiment with flavors by incorporating spices like cinnamon or chili powder, which pair surprisingly well with chocolate and olive oil. Just a teaspoon added to the dry ingredients can elevate your cake into a more exotic dessert that’s perfect for impressing guests!

Questions About Recipes

→ Can I use another type of oil instead of olive oil?

Yes, you can substitute with vegetable oil or canola oil, but it won’t have the same flavor profile.

→ How do I know when the cake is done baking?

Insert a toothpick in the center of the cake; it should come out clean or with a few moist crumbs.

→ Can I make this cake in advance?

Absolutely! The cake can be baked a day ahead and stored covered at room temperature.

→ What is the best way to store leftovers?

Store leftover cake in an airtight container at room temperature for up to three days or refrigerate for a week.