Chocolate Olive Oil Cake

This chocolate olive oil cake is DELICIOUS and so fun. This was originally a sponsored post, and some links in this article are affiliate links that may earn me a commission if you purchase through them.

Now before you click away in panic, hear me out. I know you’re used to making your cakes with butter or margarine, but if you haven’t had an olive oil cake, you’re missing out.

The oil adds a beautiful richness and moistness to the cake that butter just can’t do. They’re amazing, and no, they don’t taste like olive oil.

When I was in Italy a couple years ago, we were lucky enough to do a cooking class. One of the things we made was an olive oil cake, which was the first time I’d had one.

The guys were a little scared, but the instructor shared how olive oil is actually amazing when it comes to baking. We went for it, and we were pleasantly surprised by the yumminess of the cake we’d eaten.

I’ve been using olive oil in my baking ever since, especially with Little Miss’s dairy allergy. Trust me. Try it in muffins or a quick bread the next time you make them.

Some friends and I ate at an Italian restaurant a few weeks ago, and on the dessert menu was a chocolate olive oil cake. I insisted we add that to the shared desserts because I had to see how it was.

I’m not a huge chocolate cake fan (my ultra moist chocolate cake being the exception) – I find them too spongy and dry for my personal preference – and I was intrigued to see if the olive oil would help. It did. Oh did it ever.

The cake practically melted in our mouths, and I vowed then and there that I was going to make my own chocolate olive oil cake.

How to Make Chocolate Olive Oil Cake

Flip a round cake pan upsidedown. Using a pencil, trace the bottom of the pan to make a circle guide.
Cut out the circle following the guide as closely as you can, but being perfect isn’t the key.

Pro tip: You can now buy parchment paper rounds that are already cut to the perfect size for your cakes!

Grease the round cake pan. Lay your cut parchment paper pencil side down inside the cake pan.

It will help release your cake later, and if it isn’t all the way to the edges covering the bottom, it will still work just find. I’m not an artist, and my daughter’s cutting skills leave a bit to be desired.

Preheat your oven to 325 degrees.

Bring water to boil in a pot. I find it far easier to boil a bunch of water and use my measuring spoons to scoop out the right amount, then enjoy a cup of tea with the rest of the water rather than trying to boil exactly 5 tablespoons of water.

In a small bowl, add your cocoa. Measure the boiling water into your cocoa, and add the vanilla and coffee extract.

Stir with a fork until combined. It will be fairly thick, so expect this.

In another larger bowl, add the eggs, sugar, and olive oil. Whip until the mixture has lightened in color and texture.

This is most of what will give you the light texture in your cake.

Add the cocoa mixture and mix until well combined. Add the baking soda and salt, and mix again.

Last, add the flour and slowly mix until just combined. Be sure to scrape down your bowl and use your spatula for a last few stirs to ensure that everything is evenly mixed.

Pour the olive oil cake batter into your round cake pan. You’ll notice that some bubbles will start to rise to the surface from your whipping.

If you like, go ahead and bang your cake on the counter a few times to get them to pop, which will reduce air holes in your finished cake.

Bake your cake for 45-50 minutes, until your cake tester comes out clean. Your cake should start to have some beautiful cracks in the top of it when it has finished baking.

Let it cool for ten or so minutes, and the sides will pull away from the pan a bit. Remove from the pan and let it cool fully on a rack, leaving the parchment paper on for stability while it’s cooling.

Remove the parchment paper when you place it on your serving dish.

Dusting it with powdered sugar is plenty of added flavor to this. It doesn’t need any fancy frosting or filling. If you like, make a quick raspberry syrup to serve on the side.

Store covered on the counter for two to three days.

Bookmark this chocolate olive oil cake recipe to make again!

I love that this cake is dairy free, which means Little Miss can eat it – and she adored the cake. She ate most of the little bit that was left over from Thanksgiving where everyone descended upon my beautiful olive oil cake.

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