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; 1 ½ cups granulated sugar; ¾ cup unsweetened cocoa powder; 1 ½ tsp baking powder; 1 ½ tsp baking soda; ½ tsp salt; 2 large eggs; 1 cup whole milk; ½ cup extra virgin olive oil; 2 tsp vanilla extract; 1 cup boiling water

Highlighted under: Baking & Desserts

I’m excited to share my Chocolate Cake with Olive Oil, a delightful twist on a classic dessert that never fails to impress. This cake is wonderfully moist, with a rich chocolate flavor that's perfectly complemented by the subtle notes of olive oil. I love the simplicity of this recipe, as it comes together quickly and uses easily accessible ingredients. Whether it's a special occasion or just a treat for myself, this cake always hits the spot, and I'm sure it will become a favorite in your kitchen too!

Created by

Diana Brooks

Last updated on 2026-01-22T10:10:12.870Z

When I first tried using olive oil in baking, I was pleasantly surprised by how it enhanced the flavor of the chocolate without overpowering it. The oil adds a wonderful moisture, making each bite decadently rich. After multiple attempts, I found that using high-quality extra virgin olive oil truly makes a difference in taste.

While the cake is simple to make, I recommend letting it cool completely before serving. This allows the flavors to meld beautifully. A dusting of powdered sugar or a light glaze can elevate it even further. Trust me, your guests will be raving about this unique cake!

        Why You Will Love This Cake
        Rich chocolate flavor paired with a hint of olive oil
Incredibly moist with a tender crumb
Perfect for any occasion or even a casual treat

      

Understanding the Role of Olive Oil

Using extra virgin olive oil in this chocolate cake adds a unique flavor profile that complements the rich chocolate. Olive oil brings a fruitiness and depth that distinguishes this cake from traditional butter-based recipes. Moreover, it's also a healthier fat choice, contributing to a moist and tender crumb without overshadowing the chocolate flavor.

The choice of olive oil is crucial; a high-quality extra virgin oil will infuse the cake with subtle herbal notes. If you're concerned about the taste being too pronounced, you can always opt for a lighter, refined olive oil, which has a milder flavor but still retains some of the health benefits. This alteration still keeps the cake moist while allowing the chocolate to take center stage.

Baking Techniques for Success

Achieving the perfect texture in this cake relies heavily on precise mixing and the incorporation of boiling water. When adding the boiling water to the batter, it's essential to stir gently until it is fully combined, as this helps to melt the cocoa powder and ensure a smooth, glossy batter. The thinness of the batter might seem unusual, but it is key to achieving that moist, fudgy result.

Make sure to monitor the baking time closely. Even a couple of minutes over can result in a drier cake. The tell-tale sign that your cake is done is a toothpick inserted in the center coming out clean or with a few moist crumbs attached—not wet batter. If you inadvertently overbake, consider serving the cake warm with ice cream to balance the texture.

Ingredients

For the Cake

1 ¾ cups all-purpose flour
1 ½ cups granulated sugar
¾ cup unsweetened cocoa powder
1 ½ tsp baking powder
1 ½ tsp baking soda
½ tsp salt
2 large eggs
1 cup whole milk
½ cup extra virgin olive oil
2 tsp vanilla extract
1 cup boiling water

Instructions

Steps

Prepare the Oven and Pans

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

Mix Dry Ingredients

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

Combine Wet Ingredients

Add the eggs, milk, olive oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes.

Incorporate Boiling Water

Stir in the boiling water until smooth. The batter will be thin.

Bake the Cake

Pour the batter evenly into the prepared pans. Bake for 30 minutes or until a toothpick inserted comes out clean.

Cool and Serve

Allow the cakes to cool for 10 minutes in the pans, then remove from the pans and let cool completely on a wire rack before serving.

Pro Tips

For an extra touch, consider adding chocolate chips to the batter or serving the cake with fresh berries and whipped cream.

Serving Suggestions

This chocolate cake is incredibly versatile in its presentation. You can serve it plain, dusted with powdered sugar, or topped with a rich ganache for an extra layer of indulgence. For something lighter, consider a dollop of whipped cream and fresh berries on the side to cut through the richness of the chocolate.

If you're feeling adventurous, pairing the cake with a scoop of olive oil gelato can create an interesting contrast while enhancing the olive oil notes in the cake. You might also consider serving it as part of a dessert buffet, where it can be enjoyed alongside other flavors, like citrus or vanilla.

Storage and Make-Ahead Tips

This cake can be made ahead of time, which is perfect for special occasions. After cooling completely, wrap the cake in plastic wrap or aluminum foil and store it in the refrigerator for up to five days. If you want it to last longer, you can freeze it; just ensure it's well-wrapped to avoid freezer burn. It can be frozen for up to three months.

To reheat your cake, allow it to thaw in the fridge overnight if frozen, then place it in a preheated oven at 350°F (175°C) for about 10-15 minutes. This will help restore its moisture. If you're serving it warm, consider adding a sprinkle of sea salt or a drizzle of olive oil before serving to highlight its flavors.

Questions About Recipes

→ Can I use a different type of oil?

While olive oil gives a unique flavor, you can substitute it with vegetable oil if preferred.

→ How do I store leftovers?

Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

→ Can I make this cake gluten-free?

Yes, substitute the all-purpose flour with a gluten-free blend that works for baking.

→ What can I pair with this cake?

It pairs wonderfully with vanilla ice cream, a scoop of whipped cream, or a dusting of powdered sugar.