The chocolate version of the olive oil cake gets its tender crumb from the oil and its depth from cocoa. I use a dark, fruity oil so the chocolate stays rich instead of flat.
With its tender crumb and deep chocolate flavor, this cake is simple to prepare and sure to impress. The addition of olive oil keeps the cake moist while adding a subtle richness that enhances the overall taste.
Decadent Chocolate Olive Oil Cake
This cake features a velvety texture and intense chocolate flavor, making it a standout dessert. The recipe takes approximately 1 hour from start to finish and serves about 8 people.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup extra virgin olive oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup water or brewed coffee
- Powdered sugar for dusting (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- Mix Dry Ingredients: In a bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined.
- Combine Wet Ingredients: In another bowl, whisk together the sugar, olive oil, eggs, and vanilla extract until smooth. Gradually add the water or coffee, mixing until well blended.
- Combine Mixtures: Slowly fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.
- Bake the Cake: Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Dust with powdered sugar before serving, if desired.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
Nutrition Information
- Servings: 8 slices
- Calories: 290kcal
- Fat: 15g
- Protein: 4g
- Carbohydrates: 35g
Dust it with cocoa or glaze it once it has cooled.
