Chocolate Olive Oil Cake
This chocolate olive oil cake is my new favorite chocolate cake recipe! It’s so simple to make, yet the flavor and rich texture make it incredibly special. Olive oil creates a moist consistency that’s perfectly fluffy at the same time. Top with a quick chocolate sour cream fudge frosting and be prepared to indulge in the best chocolate olive oil cake ever!
Before You Start
This chocolate olive oil cake recipe is incredibly simple and quick to make, but here are a few things to keep in mind to ensure it turns out just right:
- Dry Ingredients – The first three ingredients in this recipe are flour, powdered sugar, and cocoa powder. All of these ingredients should be measuring as light and fluffy cups, so spoon into your measuring cup and level off with a flat edge. But for the best results, weigh all ingredients instead!
- Dutch Process Cocoa Powder – This has a richer color and smoother flavor compared to regular unsweetened cocoa powder. It’s also not as acidic, so don’t substitute for regular unsweetened cocoa powder as it can affect the lift of the cake.
- Olive Oil – This works with any level of olive oil so if you really want to taste it, use a high quality rich olive oil. Otherwise, I just use Kirkland brand! It adds the most subtle olive oil flavor but with all the moisture payoff.
- Cake Pan – This works in both an 8″ or 9″ round cake pan. I’ve provided bake times for both, but I prefer 8″ for a thicker cake.
- Frosting – Make the frosting when the cake is just the SLIGHTEST bit still warm. It’s ok if it’s spread on top with a tiny bit of heat coming through because this is when the cake is at its best.
What Does Chocolate Olive Oil Cake Taste Like?
It tastes like an incredibly moist chocolate cake that isn’t overly sweet! The olive oil pairs perfectly with the rich dark chocolate flavor of this cake. But what I love most about this recipe as that you can tailor it to your olive oil taste preference.
Use a basic extra-virgin olive oil for the most mild flavor. This is typically olive oil sourced from Italy. I prefer to use Kirkland brand here!
If you really want to taste olive oil, go with a robust extra-virgin olive oil with a rich color. Spanish olive oil is known to have a stronger flavor. I’ve also tried this recipe with 1/2 cup of olive oil rather than 1/3 cup. It created a much stronger olive oil flavor that I thought most might not like, but some would really enjoy. If you’re part of that group, go for the full 1/2 cup!
Otherwise, enjoy the delightful pairing of these two flavors. The olive oil also produces the most rich chocolate cake texture. It’s moist in all the right ways while still maintaining a fluffy and bouncy crumb.
Chocolate Olive Oil Cake Toppings
While not necessary, a sprinkling of something extra on top makes this cake perfectly presentable! Although let’s be honest, that glossy fudge frosting is show-stopping its own.
But if you’d like to add a little pizzazz, finely chopped roasted and salted pistachios look beautiful here. The green color calls to the green tint of olive oil, while pairing perfectly with the delicious flavors of this cake.
Other toppings that would work great here would be fresh berries (raspberries specifically), edible dried rose petals, or dark chocolate shavings.
For a more traditional chocolate cake look, top with chocolate sprinkles or rainbow sprinkles. It would make for the perfect little birthday cake!
Cake Serving Instructions
This cake is the absolute BEST when it’s slightly warm and the frosting has just been spread on top. It remains soft, fudgy, and glossy so each bite just melts in your mouth.
If you’d like to prepare this cake head of time – bake the cake, allow it to cool, then wrap in plastic and store in the refrigerator. The next day, bring it to room temperature and then top with a fresh batch of frosting.
You can also make the frosting ahead, store in a container, and microwave in 30 second intervals to loosen it up before topping the cake!
Chocolate Olive Oil Cake FAQs
Yes! It works perfect with a 1-to-1 gluten-free baking flour. I like Bob’s Red Mill (the blue bag) or King Arthur measure for measure flour.
Although I haven’t tested it, I’ve had tons of luck with replacing sour cream with a plant-based unsweetened yogurt in cakes. Try it out for both the cake and frosting! Also make sure to use dairy-free semisweet chocolate chips. My favorite are Trader Joe’s.
Unfortunately the powdered sugar plays a big role in the texture of this cake. It creates an incredibly light consistency that’s balanced out by the rich moistness of the olive oil. Substituting it could alter the magic of this cake!
Technically, yes. Although I don’t think it would be beneficial to the flavor of this cake as vegetable oil doesn’t have the best taste.
Keep the cake in a container and you can leave it at room temperature for a day or two. Otherwise, store in the refrigerator for up to 5 days. Note that the frosting will firm up after about an hour at room temperature.
For more delicious cake recipes, check out my:
- Moist Olive Oil Cake
- Flourless Olive Oil Chocolate Cake
- Apple Fritter Skillet Cake
- Chocolate Mousse Cake
- Gooey Lemon Butter Cake
- Walnut Apple Crumble Cake
- Blueberry Sour Cream Coffee Cake
- Lemon Poppy Seed Cake
Make sure to tag me @butternutbakery on Instagram if you make this chocolate olive oil cake. I love seeing my recipes come to life in YOUR kitchen! To pin this recipe and save it for later, you can use the button on the recipe card, the buttons above or below this post, or on any of the photos above. Happy baking!
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Chocolate Olive Oil Cake
- Total Time: 1 hour 35 minutes
- Yield: 8-10 slices
Description
This chocolate olive oil cake is the fudgiest yet easiest chocolate cake you will ever make. The olive oil creates the most melt-in-your-mouth texture while lending a very subtle flavor. It’s not overpowering, but you can definitely tell it’s there. Top with the silkiest chocolate fudge glaze and serve warm for the most plush and tender bites!
Ingredients
Chocolate Olive Oil Cake
- 3/4 cup (96g) all-purpose flour or 1-to-1 gluten-free baking flour, spooned and leveled
- 2 cups (220g) powdered sugar, spooned and leveled
- 1/2 cup + 2 tablespoons (60g) dutch process cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1/3 cup (70g) extra-virgin olive oil
- 1/2 cup (120g) sour cream
- 1 large egg + 1 egg yolk
- 1 teaspoon vanilla extract
- 1/2 cup (120g) hot water
Fudge Frosting
- 1 cup (170g) semisweet chocolate chips
- 1 tablespoon extra-virgin olive oil
- 1/4 cup sour cream, room temp
- 1/2 tablespoon pure maple syrup (or honey or corn syrup, for shine)
- Finely chopped salted roasted pistachios, for topping
Instructions
Chocolate Olive Oil Cake
- Preheat the oven to 350F and grease the inside of an 8” round cake pan and line the bottom with parchment paper. This recipe also works with a 9” springform pan, but I like a thicker cake so 8” is my preference.
- In a large bowl, whisk together the flour, powdered sugar, cocoa powder, baking soda, baking powder, and salt.
- In a 2 cup measuring glass, beat together the olive oil, sour cream, egg, egg yolk, and vanilla. Pour into the bowl of dry ingredients and whisk just until it’s about halfway combined, then pour in the hot water and fully whisk to create a smooth and glossy batter.
- Pour into your pan and spread even. For 8”, bake for 35-40 minutes and for 9”, 30-35 minutes. It’s done when it’s well puffed and a toothpick in the center comes out clean with a few moist crumbs.
- Allow the cake to cool in the pan for about 20 minutes, then release and cool on a wire rack for another 20-ish minutes, just until it’s barely warm.
Fudge Frosting
- Once the cake is the right temperature, make the frosting by microwaving the chocolate and oil in 30 second intervals until smooth. It shouldn’t take more than 90 seconds total.
- Then mix in the sour cream and maple syrup. It should turn glossy and fudgy but perfectly spreadable.
- Pour onto the very center of the cake and use a spoon to spread it out towards the edges, creating deep swirls throughout.
- Top with some finely chopped nuts, if desired, and enjoy! It’s the absolute best when it’s just barely warm.
- Otherwise, it will keep at room temperature for a couple days or store covered in the refrigerator for up to 5 days. I recommend bringing to room temperature or even microwaving for 15-30 seconds to revive that delicious warm texture. Enjoy!
Equipment
Buy Now → - Prep Time: 15 minutes
- Cooling Time: 45 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
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Meet Jenna
I’m the creator, baker, and photographer behind Butternut Bakery. Here I share desserts for every diet because I believe everyone should have a chance to indulge!
