Introduction

This Chocolate Olive Oil Cake is a moist, rich dessert that blends deep cocoa flavors with the subtle fruitiness of olive oil. It’s an easy-to-make cake with a unique chocolate topping that adds a delightful texture and sweetness. Perfect for any occasion, it’s sure to impress both chocolate lovers and casual bakers alike.

Chocolate Olive Oil Cake Recipe - Recipe Image

Ingredients

1 3/4 cups (210g) King Arthur Unbleached Cake Flour
1 cup (198g) granulated sugar
2 tablespoons (11g) black cocoa, sifted if lumpy
2 tablespoons (11g) unsweetened cocoa, Dutch-process or natural, sifted if lumpy
1/2 teaspoon table salt
3/4 teaspoon baking soda
1 teaspoon King Arthur Pure Vanilla Extract
1 tablespoon (14g) cider vinegar or white vinegar
3/4 cup (150g) extra-virgin olive oil
2/3 cup (151g) water
2 large eggs
1/3 cup (57g) semisweet chocolate wafers, bittersweet chocolate wafers, or chocolate chips
2 tablespoons (25g) granulated sugar
1 to 2 teaspoons coarse sparkling sugar, optional

Instructions

Step 1: Preheat your oven to 350°F. Lightly grease a 9-inch square pan.
Step 2: In a medium-sized bowl, whisk together the flour, sugar, black cocoa, unsweetened cocoa, salt, and baking soda.
Step 3: In a separate bowl, whisk together the vanilla extract, vinegar, olive oil, water, and eggs. Pour the wet ingredients into the dry ingredients and stir until thoroughly combined. Pour the batter into the prepared pan.
Step 4: Bake the cake for 24 to 28 minutes, until a toothpick or paring knife inserted into the center comes out clean or with a few moist crumbs clinging to it.
Step 5: While the cake is baking, pulse the chocolate wafers or chips in a food processor until finely ground. Stir in the granulated sugar to combine. If you don’t have a food processor, finely chop the chocolate by hand and then mix with the sugar.
Step 6: Immediately after the cake is done, sprinkle the chocolate and sugar mixture evenly over the top of the hot cake. If desired, sprinkle coarse sparkling sugar on top for extra crunch and shine.
Step 7: Return the cake to the oven for about one minute, just until the topping starts to settle and melt slightly.
Step 8: Remove the cake from the oven and let it cool to the touch before placing it in the refrigerator for 10 to 15 minutes, until the chocolate topping is set.

Tips & Variations

Use a good quality extra-virgin olive oil for the best flavor; a fruity, mild olive oil pairs well with the cocoa.
For a nutty twist, add 1/2 cup chopped nuts like walnuts or hazelnuts to the batter.
Swap the black cocoa with all natural unsweetened cocoa if unavailable, noting the flavor may be slightly lighter.
Try adding a teaspoon of instant espresso powder to the dry ingredients to enhance the chocolate depth.

Storage

Store the cake well covered at room temperature for several days. To keep it longer, freeze the cake tightly wrapped; thaw at room temperature before serving. Reheat slices gently in the microwave for a few seconds if you prefer a warm dessert.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of black cocoa?

Yes, you can substitute black cocoa with Dutch-process or natural unsweetened cocoa powder. The cake’s color and intensity might be a bit lighter, but it will still be delicious.

Is it necessary to chill the cake after baking?

Chilling helps the chocolate topping set firmly, giving a nicer texture and appearance. However, you can serve the cake at room temperature if preferred, but allow the topping to firm up slightly before slicing.

Chocolate Olive Oil Cake Recipe

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★★★★★

4.6 from 117 reviews

This rich and moist Chocolate Olive Oil Cake combines the intense flavors of black and unsweetened cocoa powders with the subtle fruitiness of extra-virgin olive oil. The cake is topped with a finely ground chocolate and sugar mixture that melts slightly in the oven to create a sweet, crunchy layer. Perfect for chocolate lovers seeking a delightful twist on traditional chocolate cake.

Author: Bella
Prep Time: 15 minutes
Cook Time: 28 minutes
Total Time: 43 minutes
Yield: 9 servings (one 9-inch square cake) 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Cake

1 3/4 cups (210g) King Arthur Unbleached Cake Flour
1 cup (198g) granulated sugar
2 tablespoons (11g) black cocoa, sifted if lumpy
2 tablespoons (11g) unsweetened cocoa, Dutch-process or natural, sifted if lumpy
1/2 teaspoon table salt
3/4 teaspoon baking soda
1 teaspoon King Arthur Pure Vanilla Extract
1 tablespoon (14g) cider vinegar or white vinegar
3/4 cup (150g) extra-virgin olive oil
2/3 cup (151g) water
2 large eggs

Topping

1/3 cup (57g) semisweet chocolate wafers, bittersweet chocolate wafers, or chocolate chips
2 tablespoons (25g) granulated sugar
1 to 2 teaspoons coarse sparkling sugar, optional

Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease a 9-inch square baking pan to prevent sticking.
Mix Dry Ingredients: In a medium-sized bowl, whisk together the cake flour, granulated sugar, black cocoa powder, unsweetened cocoa powder, salt, and baking soda until evenly combined.
Combine Wet Ingredients: In a separate bowl, whisk together the vanilla extract, vinegar, extra-virgin olive oil, water, and eggs until fully incorporated.
Make the Batter: Pour the wet ingredients into the bowl with dry ingredients. Stir gently but thoroughly until the batter is smooth and fully combined without overmixing. Pour the batter into the prepared pan and spread evenly.
Bake the Cake: Bake the cake for 24 to 28 minutes, or until a toothpick or paring knife inserted in the center comes out clean or with just a few moist crumbs attached.
Prepare Topping: While the cake is baking, pulse the chocolate wafers or chips in a food processor until finely ground. If you do not have a food processor, finely chop the chocolate by hand. Stir in the 2 tablespoons of granulated sugar until evenly mixed.
Add Topping to Cake: Once the cake is done baking, immediately sprinkle the ground chocolate and sugar mixture evenly over the top of the hot cake. If desired, sprinkle 1 to 2 teaspoons of coarse sparkling sugar on top for added texture and sparkle.
Melt Topping: Return the cake to the oven for about 1 minute, just until the topping begins to settle and melt slightly.
Cool and Set: Remove the cake from the oven and allow it to cool to the touch. Then place it in the refrigerator for 10 to 15 minutes to let the chocolate topping set firmly.
Store Properly: Store the cake well covered at room temperature for several days, or freeze for longer storage.

Notes

Black cocoa powder provides a deeper, almost charcoal-like flavor and color; make sure to sift if lumpy for best texture.
Using extra-virgin olive oil gives the cake a unique fruity undertone that complements the chocolate.
Coarse sparkling sugar on top is optional but adds a lovely crunch and decorative touch.
If you don’t have a food processor, chopping the chocolate as finely as possible by hand works well for the topping.
This cake should be stored well covered to maintain moisture and freshness.
Freezing is recommended if you wish to preserve the cake for more than a few days.

Keywords: chocolate olive oil cake, black cocoa cake, vegan olive oil chocolate cake, chocolate cake with olive oil topping, rich chocolate cake, easy chocolate cake recipe