Chocolate Olive Oil Cake

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If you’re in the mood for a little baking therapy that promises a big payoff, this chocolate olive oil cake is so good! Simple ingredients blend effortlessly into a batter that bakes up into a moist chocolate cake that’s light yet satisfying, with the rich depth of cocoa balanced by the fruity notes of olive oil. If you loved my Olive Oil Cake, you’re going to love this chocolate version!

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Whipping up this chocolate olive oil cake is as laid-back as it gets. Seriously, it’s all about grabbing those everyday items from your kitchen – you know, the flour, sugar, and that trusty bottle of olive oil – and letting them have their moment. I like to throw in a secret weapon: a dash of espresso powder. It’s my little trick to amp up the chocolatey goodness without going overboard. Once it’s baked and you’ve dusted it with some powdered sugar. Sharing it? Maybe. But once you taste it, you might just keep this chocolate olive oil cake all to yourself. It’s that good.

This recipe was part of our monthly Cooking Challenge for March 2024! Thank you for joining us in making this delicious Chocolate Olive Oil Cake!

Recipe At a Glance

Cuisine Inspiration: American
Primary Cooking Method: Oven
Dietary Info: Vegetarian
Key Flavor: Rich chocolate with floral undertones
Skill Level: Easy

Summary

• Pantry-Friendly Ingredients: This chocolate olive oil cake takes the win for being super approachable. Everything you need is likely already in your cupboard, waiting to be turned into something scrumptious.
• Olive Oil Twist: Olive oil isn’t just for salads; here, it makes the cake incredibly moist and adds a subtle, intriguing flavor that makes you go, “Hmm, what’s that?”
• Espresso Lift: Just a hint of espresso powder quietly elevates the chocolate, giving it a richness that’ll have everyone asking for your secret ingredient.
• Rich chocolate flavor: This cake is for all the chocolate lovers in your life. It’s intensely chocolatey, with espresso and cocoa powder providing that deep flavor that will satisfy the most picky chocolate connoisseurs.

Ingredients to Make Chocolate Olive Oil Cake

• Olive oil: Adds richness and keeps the cake light and tender. It’s the call-out ingredient in this moist chocolate olive oil cake and helps create that delicate crumb without the need for butter. Olive oil also has a unique flavor profile that pairs well with the chocolate.
• Milk: Adds moisture to the cake batter and helps to create a light and airy texture.
• Eggs: Binds the ingredients together and provides structure to the cake. You can swap eggs for flax egg.
• Flour: Use all-purpose flour for the best results in making this chocolate olive oil cake, but cake flour will work too.
• Sugar: Regular granulated sugar will work to add sweetness to the cake.
• Cocoa powder: Provides the chocolate flavor and deep color. It’s important that you use unsweetened cocoa powder in this cake to avoid a super sweet cake.
• Instant espresso powder: Espresso powder intensifies the chocolate flavor without adding a distinct coffee taste.
• Baking powder & soda: These leavening agents will help the chocolate cake rise and help give a light and fluffy texture.
• Salt: A little salt balances the overall flavor and enhances the sweetness of the cake.
• Vanilla extract: Balances the rich flavors of chocolate and olive oil by adding a sweet aroma.
• Hot water: Helps to bloom the cocoa powder and dissolve any sugar granules, resulting in a smoother batter.

Popular Substitutions & Additions

• Make it deluxe. Stir in ¾ cup chocolate chips for an even more rich chocolate flavor or add in toasted nuts like walnuts, pecans, or almonds for a tasty texture.
• Substitute hot water for coffee. The coffee does not need to be fresh, but it does need to be hot. The temperature helps to bloom the cocoa powder, which enhances the flavor.
• Swap the instant espresso powder for instant coffee. Instead of 2 teaspoons of espresso powder though, I would recommend 1 tablespoon of instant coffee since it’s less potent than espresso.
• Use dairy-free milk. Swap the milk with your favorite dairy-free alternatives, such as almond milk, coconut milk, or soy milk. Make sure it’s unsweetened and unflavored to avoid altering the taste of the cake.

How to Make Chocolate Olive Oil Cake

1. In a medium bowl, whisk together the olive oil, milk, eggs, and vanilla extract.
2. In a separate large bowl, whisk together flour, sugar, cocoa powder, espresso powder, baking powder, baking soda, and salt. Fold the dry ingredients with the wet ingredients until combined.
3. Add hot water.
4. Mix until combined, scraping the sides to ensure a smooth batter.
5. Pour the batter into a greased 9-inch cake pan lined with parchment paper.
6. Bake in a preheated oven until a toothpick inserted in the center comes out clean.

Tips for Making the Best Chocolate Olive Oil Cake

1. Start with room-temperature eggs. The yolks are softer at room temperature and, therefore, much easier to incorporate into the batter.
2. Don’t overmix the batter. When combining the dry and wet ingredients, fold gently until just combined. Overmixing can lead to a dense and tough cake.
3. Sift dry ingredients if time permits. Though optional, sifting the dry ingredients together can help remove any lumps, resulting in a lighter batter consistency. It also helps you to avoid overmixing the batter.
4. Check for doneness. Use a toothpick or a cake tester to check for doneness. Insert into the center of the cake and if it comes out clean or with a few crumbs, the cake is ready.
5. Cool the cake first. Let it cool for 10 minutes before transferring it to a wire rack to cool completely. This helps the cake to set properly and will be easier to remove from the pan.

How to Store Chocolate Olive Oil Cake

Let the cake fully cool before storing it. If it has frosting or whipped cream, it must be refrigerated. Otherwise, store this cake in an airtight container at room temperature for a few days before transferring it to the refrigerator for longer storage.

How Long Will Chocolate Olive Oil Cake Last in the Fridge?

This chocolate cake will last in the fridge for up to 5 days.

Can I Freeze This Easy Chocolate Olive Oil Cake?

Yes, you can wrap the cake tightly in plastic wrap or aluminum foil and place it in a freezer-safe container or zip-top bag. Seal tightly to prevent freezer burn and freeze for up to 3 months. Thaw for a few hours at room temperature or overnight in the fridge.

Frequently Asked Questions

In the end, this chocolate olive oil cake is my cozy kitchen hug to you. It’s the kind of cake that asks for nothing more than a quiet moment and a cup of coffee. Every bite is a little celebration of what simple ingredients can do when they come together just right. Trust me, it’s not just a cake; it’s a small, delicious act of self-care.

More Cake Recipes:

• Olive Oil Cake with Lemon Zest
• Chocolate Souffle
• Cranberry Cheesecake
• Lemon and Ricotta Cake
• Almond Flour Cake
• Semolina Turmeric Cake

If you try this feel good Chocolate Olive Oil Cake recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!

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Review

Chocolate Olive Oil Cake

This chocolate olive oil cake is rich yet light and fluffy, making it a delicious treat for a number of occasions!

4.9 from 34 votes

Author Yumna Jawad

Servings 8 servings

Course Dessert

Calories 350

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Ingredients

  

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• ▢ Nonstick baking spray as needed
• ▢ 1 ¼ cups all purpose flour
• ▢ ¾ cup sugar
• ▢ ½ cup cocoa powder
• ▢ 2 teaspoons instant espresso powder
• ▢ ½ teaspoon baking powder
• ▢ ½ teaspoon baking soda
• ▢ ¼ teaspoon salt
• ▢ ⅔ cup olive oil
• ▢ ½ cup milk
• ▢ 3 eggs at room temperature
• ▢ 1 teaspoon vanilla extract
• ▢ ¼ cup hot water
• ▢ Powdered sugar optional, for garnish

Cook ModePrevent your screen from going dark

Instructions

• Preheat the oven to 350˚F and line the bottom of a 9-inch cake pan with parchment paper, then spray with nonstick baking spray.
• In a large bowl, whisk together flour, sugar, cocoa powder, espresso powder, baking powder, baking soda, and salt.
• In a separate medium bowl, whisk together olive oil, milk, eggs, and vanilla extract.
• Add the wet ingredients to the dry ingredients and fold together until combined. Add the hot water and mix until combined. Scraped into the prepared pan, smoothing the batter into an even layer.
• Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.

Equipment

• Round 9″ Cake Pan
• Balloon Whisk
• Mixing Bowl Set
• Measuring Cups and Spoons
• Glass Measuring Cup

Notes

Storage: Let the cake fully cool before storing it in an airtight container at room temperature for a few days. For longer storage, you can transfer the cake to the refrigerator for up to 5 days.

Tips: 

Start with room-temperature eggs. The yolks are softer at room temperature and, therefore, much easier to incorporate into the batter.

Don’t overmix the batter. When combining the dry and wet ingredients, fold gently until just combined. Overmixing can lead to a dense and tough cake.

Sift dry ingredients if time permits. Though optional, sifting the dry ingredients together can help remove any lumps, resulting in a lighter batter consistency. It also helps you to avoid overmixing the batter.

Check for doneness. Use a toothpick or a cake tester to check for doneness. Insert into the center of the cake and if it comes out clean or with a few crumbs, the cake is ready.

Cool the cake first. Let it cool for 10 minutes before transferring it to a wire rack to cool completely. This helps the cake to set properly and will be easier to remove from the pan.

Nutrition

Serving: 1slice, Calories: 350kcal, Carbohydrates: 38g, Protein: 6g, Fat: 21g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 14g, Trans Fat: 0.01g, Cholesterol: 63mg, Sodium: 199mg, Potassium: 158mg, Fiber: 3g, Sugar: 20g, Vitamin A: 114IU, Calcium: 54mg, Iron: 2mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American

Course: Dessert