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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.

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

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease a 9-inch square baking pan to prevent sticking.
  2. 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.
  3. Combine Wet Ingredients: In a separate bowl, whisk together the vanilla extract, vinegar, extra-virgin olive oil, water, and eggs until fully incorporated.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Melt Topping: Return the cake to the oven for about 1 minute, just until the topping begins to settle and melt slightly.
  9. 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.
  10. 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

Find it online: https://bitesizedbenny.com/chocolate-olive-oil-cake-recipe/