This Chocolate Olive Oil Cake is deeply chocolatey, incredibly moist, and simple to make. Blooming cocoa and espresso in hot water creates an intense chocolate base, while the good-quality olive oil gives the cake a soft, tender crumb that stays fresh for days. Finished with just a simple chocolate ganache, this cake is proof that simple ingredients can create an elegant, bakery-worthy dessert.
When it comes to baking cakes I love them all. It's kind of like pizza, proper Italian style pizza is delicious, but there is also a time and a place for a slice of Papa John's pizza, too. They are soo different, but I enjoy both! While I have my classic chocolate cake recipe, I use it for so many cake bases, I also have other chocolate cakes that I love, and now this chocolate olive oil cake is one of them. I developed this recipe for a lemon olive oil cake a couple of years ago, and it's a delicious cake we love to make. So it had been on my list
Pantry Staples with a Gourmet Twist
- Cocoa & Espresso: Blooming in hot water intensifies the chocolate flavor and ensures a smooth, lump-free base.
- Sugar, Eggs & Milk: Sweetness and richness balance the bold cocoa while adding structure and moisture.
- Olive Oil: The star ingredient-adds moisture and a subtle fruity flavor that keeps the cake tender for days.
- Flour, Baking Powder & Baking Soda: Provide structure and lift for a light but sturdy crumb.
- Salt: Enhances and sharpens the chocolate flavor.
For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.
Mixing Up the Magic
This cake is stunning and incredibly moist. After testing a few rounds, I tested the chocolate ganache poured on top in a liquid form and then tested it by chilling the ganache for a little then whisking it so it's a thicker spreadable consistency. Both are great. I like the thinner glaze if you are serving it right away, but if waiting till later, the chilled ganache on top sits thicker and better longer. You can see this style of chocolate ganache on my marble bunt cake recipe.
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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PrintRecipe Card
Chocolate Olive Oil Cake (Moist & Rich)
This Chocolate Olive Oil Cake is deeply chocolatey, incredibly moist, and simple to make. Blooming cocoa and espresso in hot water creates an intense chocolate base, while the good-quality olive oil gives the cake a soft, tender crumb that stays fresh for days. Finished with just a simple chocolate ganache, this cake is proof that simple ingredients can create an elegant, bakery-worthy dessert.
- Total Time: 60 Minutes
- Yield: 8-10 Slices 1x
Ingredients
Cake
- 50 grams (½ Cup) Good Quality Dutch Process Cocoa Powder
- 4oz (½ Cup) Hot Water
- 2 Teaspoons Espresso Powder
- 266 grams (1 ⅓ Cup) Granulated Sugar
- 3 Large Eggs, at room temperature
- 6oz (¾ Cup) Whole Milk, at room temperature
- 8oz (1 Cup) Good Quality Extra Virgin Olive Oil
- 250 grams (2 Cups) All-Purpose Flour
- ½ Teaspoon Baking soda
- ½ Teaspoon Baking Powder
- ¾ Teaspoon Salt
Glaze
- 4oz (½ Cup) Heavy Whipping Cream
- 175 grams (1 Cup) Dark Chocolate or Semi-Sweet Chocolate, finely chopped
- 1 Tablespoon Olive Oil
Instructions
- Preheat the oven to 325F/163C and heavily grease a 9-inch springform pan, and set aside. If you use a normal cake pan, I would suggest lining the pan with parchment paper to help you more easily remove it from the pan once baked.
- In a small bowl, whisk together the cocoa powder, espresso powder, and hot water. Set aside to bloom.
- In a large bowl or in the bowl of an electric stand mixer fitted with a paddle attachment on low-medium speed, combine sugar, eggs, whole milk, and cocoa mixture, and whisk to combine. While the mixer is on low speed, slowly stream in the olive oil until combined, or in a large bowl, whisk in a little bit at a time.
- Place a fine mesh sieve over the wet ingredients and add the flour, baking soda, baking powder, and salt.
- Sift the dry ingredients to the wet ingredients and mix on low until just combined, and no flour streaks remain. Don't overmix.
- Pour the cake batter into the prepared pan and bake for 45-55 minutes, until the cake is done. You can test if it is done by slightly pressing the top of the cake, and if it bounces back, the cake is done. You will notice the edges of the cake are pulling away from the sides of the pan. You can also insert a toothpick into the center of the cake to see if there is any wet batter. Take the cake out of the oven and place it on a wire rack to cool for 30 minutes, then release the cake from the springform pan to cool completely on the rack.
- Warm the cream and pour it on top of the chocolate pieces, and add olive oil. Let it sit for 5 minutes, then whisk to combine until a smooth, silky ganache is formed. If you want to have a thicker ganache, let the ganache chill in the fridge for 10-20 minutes, then whisk or pour it on immediately as a thinner glaze. Store the cake in an air tight container at room temperature for 3 days.
- Prep Time: 10 Minutes
- Cook Time: 50 Minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Chad says
Fantastic, such a moist and delicious cake!!
Elizabeth Waterson says
Aww thanks Chad! So glad you enjoyed it!! XX Liz
Sophia Anthony says
Can you use a gluten free flour?
Elizabeth Waterson says
Hi Sophia, I have not tested it with GF flour but I would think if you use one of the 1 for 1 gluten free all purpose flour mixes it should work just fine! please let me know if you try it how you get on! XX Liz
Sophia Anthony says
thank you, I will give it a try!