Chocolate Olive Oil Cake

This chocolate olive oil cake is a simple, indulgent dessert with a moist texture and a unique olive oil flavor that enhances the rich chocolate experience.

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Prep Time 15

Cook Time 40

Total Time 55

Servings: 8 servings

Course: Dessert, Snack

Cuisine: American, Baking

Calories: 350

Ingredients Method Notes

Ingredients

Dry Ingredients

1 cup all-purpose flour Provides the structure and body for the cake, resulting in a tender texture.
⅓ cup Dutch-process cocoa powder Enhances the chocolate flavor while giving the cake a rich color and smooth taste.
1 cup granulated sugar Sweetens the cake and helps create a moist texture.
½ cup brown sugar Adds deep flavor and moisture owing to its molasses content.
1 tsp baking soda Reacts with acidic ingredients to help the cake rise.
1 tsp baking powder Ensures proper leavening, creating lightness in the cake.
½ tsp salt Enhances all the flavors in the cake, balancing sweetness.

Wet Ingredients

½ cup olive oil Introduces moisture and richness, along with a subtle fruitiness.
2 large eggs Acts as a binder, providing structure and richness to the cake.
2 tsp vanilla extract Infuses the cake with warmth and enhances the chocolate flavor.
1 cup buttermilk Contributes to a tender crumb and adds tanginess.
1 cup hot coffee Deepens the chocolate flavor and activates the cocoa.

Method

Preparation

Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment for easy release.
In a large bowl, whisk together the flour, cocoa, granulated sugar, brown sugar, baking soda, baking powder, and salt until well combined.

Cooking

Incorporate the olive oil, eggs, vanilla, and buttermilk into the dry ingredients. Whisk until the mixture is mostly combined, with a few small lumps being acceptable.
Pour in the hot coffee and whisk until the batter is smooth and glossy; it will be thin.
Pour the batter into the prepared pan and smooth the top. Bake for 35–40 minutes, or until the center springs back when lightly touched and a toothpick comes out clean or with a few moist crumbs.

Serving

Let the cake cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely. Flip twice so it’s right side up.
Dust with confectioners’ sugar before serving, if desired.

Notes

Use room temperature ingredients for better emulsifying and a smoother batter. Don’t over-mix once you add the wet ingredients; lumps are perfectly fine.