How to Make Chocolate Olive Oil Cake

Chocolate Olive Oil Cake is a delicious and moist dessert that surprises everyone with its unique flavor profile. The use of olive oil adds a rich depth, while the cocoa powder brings a luscious chocolatey essence. This cake stands out not just for its taste but also for its easy preparation. Perfect for gatherings, weeknight treats, or cozy afternoons, it satisfies your chocolate cravings without requiring extensive baking skills. Whether you enjoy it plain or dressed up with a glaze, this cake is bound to impress family and friends alike.

Why Make Chocolate Olive Oil Cake

Making Chocolate Olive Oil Cake comes with many benefits. First, its simplicity makes it a go-to recipe for beginners and seasoned bakers. You blend wet and dry ingredients, pour, and bake—no complicated steps involved!

Second, this cake boasts a rich and decadent flavor profile without being overly sweet. The olive oil enhances the moist texture, resulting in a dessert that simply melts in your mouth.

Moreover, it’s cost-effective. You don’t need fancy ingredients to create something that feels luxurious. Lastly, the recipe is versatile; you can serve it for dessert, afternoon tea, or even breakfast, making it a fantastic all-rounder.

How to Make Chocolate Olive Oil Cake

To create your Chocolate Olive Oil Cake, you’ll start with simple ingredients and minimal effort. Begin by prepping your baking pan and preheating your oven to ensure everything is ready for a smooth process. Combining dry ingredients in one bowl and wet ingredients in another allows for even mixing, resulting in a uniformly textured cake.

Mixing the olive oil into your batter not only adds moisture but also infuses a subtle flavor that complements the chocolate beautifully. Once you pour the batter into your prepared pan, patience is key. Bake it until it’s set yet still tender, as this creates that sought-after velvety crumb. After cooling, you’ll add a glossy glaze that elevates the cake to a dessert worthy of any celebration.

Ingredients

For the cake:

• 1 1/2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon fine sea salt
• 3/4 cup granulated sugar
• 3/4 cup dark brown sugar
• 1/2 cup olive oil
• 1 1/2 cups water or coffee
• 1 tablespoon cider vinegar or white vinegar
• 3/4 cup semisweet chocolate chips

For the glaze:

• 2 tablespoons cocoa powder
• 3 tablespoons olive oil
• 1 tablespoon light corn syrup
• A pinch of flaky sea salt

Directions

1. Preheat your oven to 350 degrees F. Line the bottom of a 9-inch round cake pan with parchment paper and coat the sides and bottom with nonstick spray.
2. In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, salt, and granulated sugar.
3. Add the dark brown sugar and olive oil, whisking until well combined. Gradually add the water (or coffee) and vinegar, whisking until smooth.
4. Pour the batter into the prepared pan and bake for 30 to 35 minutes, or until a tester comes out with a few sticky crumbs.
5. Allow the cake to cool in the pan for 10 minutes before inverting onto a cooling rack to cool completely.
6. For the glaze, combine the chocolate chips, cocoa powder, olive oil, corn syrup, and a pinch of salt in a medium bowl. Microwave in 15 to 30-second increments, stirring in between, until melted and smooth.
7. Pour the glaze over the cooled cake and spread with a spatula to cover the sides.
8. Store the cake at room temperature for 2 to 3 days or up to a week in the fridge.

How to Serve Chocolate Olive Oil Cake

Serve your Chocolate Olive Oil Cake as a delightful dessert after any meal. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream to balance its richness. Decorate your plate with fresh berries or a sprinkle of powdered sugar for a touch of elegance.

You can also enjoy it with a cup of strong coffee or a refreshing herbal tea. For added flair, serve slices with a warm chocolate sauce drizzled over the top.

How to Store Chocolate Olive Oil Cake

Store your Chocolate Olive Oil Cake in an airtight container at room temperature for up to 2-3 days. If you’d like to keep it longer, transfer it to the refrigerator, where it can last up to one week. When you wish to enjoy a slice, you can simply let it sit at room temperature for a while or reheat individual slices in the microwave for a few seconds until warm.

Tips to Make Chocolate Olive Oil Cake

• Substitute the all-purpose flour with whole wheat flour for added nutrition, keeping in mind the texture might be denser.
• Use brewed coffee instead of water for a bolder chocolate flavor.
• If you’re out of olive oil, light vegetable or canola oil works too, though it won’t have the same flavor depth.
• Avoid overmixing your batter to prevent a tough cake; mix just until combined.
• To check if your cake is done, stick a toothpick in the center; it should come out with a few moist crumbs but not wet batter.

Variations

• Mocha Almond Delight: Add 1/2 cup chopped almonds to the batter and use brewed coffee instead of water for a coffee-infused flavor.
• Zesty Orange Twist: Incorporate the zest of one orange into the batter for a citrusy aroma that brightens the chocolate.
• Spicy Chocolate Kick: Mix in a teaspoon of cayenne pepper for a surprising hint of heat that beautifully contrasts with the sweetness.

FAQs

Can I use a different type of oil?

Yes, while olive oil enhances the flavor, you can use canola oil or vegetable oil in a pinch.

What if my cake sinks in the middle?

A sinking cake usually indicates that it was underbaked or the oven temperature was too low. Always use an oven thermometer for accurate readings.

Can I make this cake ahead of time?

Absolutely! You can bake it a day in advance. Just store it properly and glaze it just before serving for freshness.