Chocolate Olive Oil Cake

4.86 from 34 votes

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

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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!

Closeup of fork digging into a slice of chocolate olive oil cake on a small white plate.
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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

Ingredients for making the recipe: Flour, sugar, cocoa powder, instant espresso powder, baking powder, baking soda, salt, olive oil, milk, eggs, and vanilla extract.
  • 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.
  • 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.
6-image collage making the recipe: 1- Oil, milk, eggs, and vanilla in a bowl before mixing; 2 - After mixing, dry ingredients added before folding; 3 - After folding, pouring hot water into mixture; 4 - Batter fully combined; 5 - Batter in prepared pan before baking; 6 - After baking.

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.
Overhead shot of chocolate olive oil cake cut into 8 slices and sprinkled with powdered sugar, sitting on marble with white plates and forks nearby.

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

What can I serve this chocolate olive oil cake with?

Have fun serving this cake to your friends and family and experiment with your favorite toppings! While the cake is delicious on its own or with a light dusting of powdered sugar, you can serve it with whipped cream, fresh berries, or a drizzle of icing

Can I substitute another type of oil for olive oil?

Technically yes, but the essence of this moist chocolate olive oil cake is in the pleasant aroma and unique flavor that the olive oil brings. The taste will vary with different oils and therefore, it’s best not to substitute.

How can I prevent my cake from sticking to the pan?

Make sure to line the bottom of the cake pan with parchment paper and spray with nonstick cooking spray. After removing the cake from the oven, allow it to cool for a few minutes to allow the cake to release from the pan. Carefully run a butter knife around the edges of the cake to loosen it and gently invert the pan to release the cake onto a flat surface. Peel off the parchment paper from the bottom of the cake and flip it the right side up onto a wire rack to cool completely.

Overhead shot of a slice of chocolate olive oil cake with powdered sugar on a small white plate, forks and napkin nearby.

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:

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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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
Servings 8 servings
Course Dessert
Calories 350
Prep Time 15 minutes
Cook Time 30 minutes
0 minutes
Total Time 45 minutes
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Ingredients
  

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.

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
4.86 from 34 votes (16 ratings without comment)

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Comments

  1. Salma says:

    This chocolate Olive Oil cake was surprisingly good. I liked how moist and flavorful it was. It was simple and easy to make. I like a no fuss cake.

  2. Adrienne says:

    What an easy and delicious cake! I added a pinch of instant espresso and served with fresh berries and whipped cream. Yum!

  3. Tily says:

    This is absolutely wonderful and easy to make! It will surely become a once a week or more often staple in our house!

    1. Yumna says:

      So glad to hear!

  4. Belle says:

    Delicious!
    I made them for my daughter’s party and everyone LOVED it. Also very easy to make, and I was surprised to see how fluffy it was.
    Thank you1

    1. Yumna says:

      So happy it worked out so well!

  5. Ihab says:

    This was a hit at the dinner table! for my family that loves “not too sweet” cakes this was just perfect!! I love the slight crust on top sweetened by powdered sugar, and the olive oil really added a unique depth of flavor. I used a 1/1 gluten free flour substitute for my mother who’s gluten sensitive and it worked perfectly! so excited to have this with some tea for suhoor!

  6. Alistair Judkins says:

    Thank you for your challenge concerning the Chocolate olive oil cake. Being a beginner to baking I found the recipe simple to make. I didn’t ice the finished product, just dusted it lightly with icing sugar. It came out well-shaped and tasted delicious. It was moist and had a distinct chocolate taste. I swapped the ingredient around a little and instead of using the cocoa powder that I had none of I used the same amount of raw cacao powder. Finished the remains last night with homemade caramel coffee ice cream. It worked well together. I appreciate your emails and I am finding a real joy in baking even at the ripe age of 67. very calming.

    1. Yumna says:

      So glad to hear, I’m happy you enjoyed this one!

  7. Leila says:

    Thank you Yumna, I enjoy your recipes. I find them to be simple to follow, quick and flavorful.
    I made the Chocolate Olive Oil Cake yesterday. It turned out moist which was great. It wasn’t as sweet as I would have liked. It might be because of the cacao I used, and maybe it was meant to be not too sweet. For that reason I am giving it 4 stars.

    1. Yumna says:

      Thanks for your feedback! Did you use cacoa powder or cocoa powder? Cocoa powder will give a more classic chocolate flavor to this cake.

  8. Sarahy (Sara-ee) says:

    Thank you so much for sharing your recipes! 🙂
    This wasn’t your everyday chocolate cake. Sugar rush and loaded with frosting. Not as sweet, was missing that a bit, lol. My cake cracked a bit at the top and didn’t taste to chocolatey, but it was nice and moist. My in-laws liked it! Easy recipe to follow. Who said a healthier version chocolate cake isn’t as good.

    1. Yumna says:

      Glad you enjoyed it! For a more chocolate foward flavor, just make sure you use a good quality fresh cocoa powder.

  9. Wissam Bella says:

    An easy recipe! The smell and the taste are so good! Definitely, on top of my cakes recipes ☺️

    1. Yumna says:

      Yay, thanks so much!

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