Rich Chocolate Olive Oil Cake

This chocolate olive oil cake stays incredibly moist for days, thanks to a generous pour of good olive oil. It has a deep cocoa flavor and a tender crumb that makes it just as good for a casual afternoon snack as it is for a dinner party dessert.

No mixer needed, no butter to soften – just a couple of bowls and a whisk. It might become your new favorite chocolate cake.

Why This Cake Works

The olive oil does two things: it keeps the cake impossibly moist and adds a mild fruitiness that rounds out the chocolate. You won’t taste a strong olive flavor, just richness.

This is the chocolate cake I turn to when I want something that comes together quickly but tastes like I fussed. No creaming butter, no melting chocolate — just a bowl and a whisk, and the oven does the rest.

Ingredients

• 1 3/4 cups all-purpose flour: spooned and leveled, not scooped
• 1 1/2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder: use Dutch-processed for a deeper flavor
• 1 1/2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 2 large eggs: at room temperature
• 3/4 cup olive oil: a mild, fruity one, not overly peppery
• 1 cup whole milk: room temperature
• 2 teaspoons vanilla extract
• 1/2 cup hot strong coffee: it blooms the cocoa, no coffee taste

Variations / Substitutions

• Milk: Swap whole milk with buttermilk for a tangier cake; reduce baking powder to 1/2 teaspoon and add 1/4 teaspoon of baking soda to balance the acid.
• Flavor: A pinch of cinnamon or a teaspoon of almond extract in place of vanilla gives the cake a different personality.
• Make it dairy-free: Use a creamy plant-based milk and skip the coffee, or use decaf, with no other changes.
• Coffee-free: You can use hot water instead of coffee, but the chocolate will taste a little flatter.

Moist Double Chocolate Cake is another reader favorite dessert worth making next.

How to Make Chocolate Olive Oil Cake

Step 1: Mix the Dry Ingredients

Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan, then line the bottom with parchment. In a large bowl, whisk together the 1 3/4 cups flour, 3/4 cup cocoa powder, 1 1/2 cups sugar, 1 1/2 teaspoons baking soda, 1 teaspoon baking powder, and 1/2 teaspoon salt. Whisk for about 30 seconds to break up any cocoa clumps.

The mixture should be uniform in color with no streaks of white. If the cocoa has small lumps, press them against the bowl with the back of a spoon.

Step 2: Whisk the Wet Ingredients

In a separate bowl, whisk the 2 eggs, 3/4 cup olive oil, 1 cup milk, and 2 teaspoons vanilla until smooth, about 1 minute. Slowly pour in the 1/2 cup hot coffee while whisking so it doesn’t cook the eggs.

The liquid will be thin and glossy, and it will smell faintly of chocolate and olive oil. Don’t worry if a few tiny oil droplets float on top; they will disappear once you add the dry ingredients.

Step 3: Combine the Batter

Pour the wet mixture into the dry ingredients and stir with a wooden spoon or spatula just until no flour streaks remain, about 30 seconds. A few small lumps are fine, but avoid overmixing or the cake can turn tough.

The batter will be pourable and quite thin. That’s exactly what you want — it bakes into a soft, tender crumb.

Step 4: Bake the Cake

Scrape the batter into the prepared pan and gently tap it on the counter to release any large air bubbles. Bake for 30 to 35 minutes, until the top springs back when lightly pressed and a toothpick inserted in the center comes out with a few moist crumbs.

The kitchen will fill with a deep, warm chocolate scent, and the edges of the cake will have just started to pull away from the pan.

Step 5: Turn Out and Slice

Let the cake cool in the pan on a wire rack for 10 minutes. Run a knife around the edge, invert the cake onto the rack, peel off the parchment, then flip it right-side up to cool completely. Dust with powdered sugar or top with a dollop of lightly whipped cream, and slice into wedges.

Serve it at room temperature or still a little warm. The crumb will be dark, moist, and tender.

Tips for the Best Olive Oil Cake

• Pick a mild olive oil: A fruity, buttery olive oil works best. Save the peppery, grassy oils for savory dishes — they can overpower the chocolate.
• Use room temperature eggs: Cold eggs can make the batter seize. If you forget, set them in a bowl of warm water for 5 minutes.
• Measure flour correctly: Spoon flour into your measuring cup and level it off; scooping directly from the bag can pack it, leading to a dry cake.
• Don’t skip the hot coffee: It blooms the cocoa powder and deepens the chocolate flavor. You can use hot water instead, but coffee gives a noticeably richer taste.

Bake times by pan (start checking 5 minutes before the time below):

Keeping the Cake Fresh

Room temperature: Store in an airtight container for up to 3 days. Refrigerate: For longer storage, wrap well and refrigerate up to 1 week. Bring to room temperature before serving for the best texture. Serve cold: This cake is delicious straight from the fridge, with a slightly fudgier texture.

What to Serve With This Cake

A scoop of vanilla ice cream or a cloud of barely sweetened whipped cream balances the richness and echoes the olive oil’s buttery notes. Fresh raspberries or a spoonful of tart cherry compote cut through the deep chocolate beautifully.

Frequently Asked Questions

Can I use a different flour, like whole wheat or a gluten-free blend?

Whole wheat makes it denser; I would replace only half the all-purpose flour. A good 1:1 gluten-free baking blend works, but the texture may be slightly less tender.

Why did my cake sink in the middle?

This usually means it was underbaked or the oven door was opened too early. Check with a toothpick; it should come out with just a few moist crumbs, not wet batter.

Can I use melted chocolate instead of cocoa powder?

Cocoa powder is essential for this recipe’s structure. Melted chocolate changes the fat ratio and can make the cake greasy, so I don’t recommend it.

Can I freeze this cake?

Yes. Wrap individual slices tightly and freeze for up to 3 months. Thaw at room temperature still wrapped.

Chocolate Olive Oil Cake Recipe

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 10 servings

Calories: 280

Ingredients Method Notes

Ingredients

  

• 1 3/4 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 2 large eggs
• 3/4 cup olive oil
• 1 cup whole milk
• 2 teaspoons vanilla extract
• 1/2 cup hot strong coffee

Method

 

1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment. In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt until no lumps remain.
2. In another bowl, whisk the eggs, olive oil, milk, and vanilla until smooth. Slowly whisk in the hot coffee.
3. Pour the wet ingredients into the dry and stir just until no flour streaks show, about 30 seconds. Do not overmix.
4. Pour the batter into the pan and bake for 30 to 35 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
5. Cool in the pan for 10 minutes, then turn out onto a wire rack, peel off the parchment, and flip right-side up. Cool completely, dust with powdered sugar, and slice.

Notes

This cake is even better the next day, after the flavors settle. Any mild, fruity olive oil works well — stay away from oils labeled “robust” or “peppery.” The batter will be thin, which is exactly what you want for a moist crumb.