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A slice of moist olive oil chocolate cake topped with glossy chocolate ganache sits on a white plate next to a silver fork, with a blue napkin underneath.

Chocolate Olive Oil Cake (Moist & Rich)

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5 from 1 review

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

Units Scale

Cake

  • 50 grams (1/2 Cup) Good Quality Dutch Process Cocoa Powder
  • 4oz (1/2 Cup) Hot Water
  • 2 Teaspoons Espresso Powder
  • 266 grams (1 1/3 Cup) Granulated Sugar
  • 3 Large Eggs, at room temperature
  • 6oz (3/4 Cup) Whole Milk, at room temperature
  • 8oz (1 Cup) Good Quality Extra Virgin Olive Oil
  • 250 grams (2 Cups) All-Purpose Flour
  • 1/2 Teaspoon Baking soda
  • 1/2 Teaspoon Baking Powder
  • 3/4 Teaspoon Salt

Glaze

  • 4oz (1/2 Cup) Heavy Whipping Cream
  • 175 grams (1 Cup) Dark Chocolate or Semi-Sweet Chocolate, finely chopped
  • 1 Tablespoon Olive Oil

Instructions

  1. 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. 
  2. In a small bowl, whisk together the cocoa powder, espresso powder, and hot water. Set aside to bloom.
  3. 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. 
  4. Place a fine mesh sieve over the wet ingredients and add the flour, baking soda, baking powder, and salt.
  5. Sift the dry ingredients to the wet ingredients and mix on low until just combined, and no flour streaks remain. Don't overmix.
  6. 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.
  7. 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. 
  • Author: Elizabeth Waterson
  • Prep Time: 10 Minutes
  • Cook Time: 50 Minutes
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Find it online: https://confessionsofabakingqueen.com/chocolate-olive-oil-cake-moist-rich/

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