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Chocolate Olive Oil Cake

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A densely rich and moist chocolate cake made with olive oil, offering a tender crumb and delightful flavor without the fuss of traditional baking methods.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Cake Ingredients
  • 1 cup sugar Granulated sugar
  • 3 large eggs Room temperature, large eggs
  • 3/4 cup extra-virgin olive oil Use mild or medium quality
  • 1 cup unsweetened cocoa powder Dutch-process preferred
  • 1 cup hot coffee or water Used to bloom cocoa
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon vanilla extract For flavor

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a 9-inch round pan or springform pan and line the bottom with parchment paper.
  2. In a large bowl, whisk together sugar, eggs, and olive oil until glossy and well combined.
  3. In another cup, mix hot coffee with cocoa powder until smooth and fragrant. Combine cocoa mixture with egg mixture and whisk until uniform.
  4. Sprinkle in flour, baking powder, baking soda, and salt. Stir gently until just combined. Pour the batter into the prepared pan.
Baking
  1. Bake in the preheated oven for 30 to 40 minutes until the center is set and a toothpick comes out with a few moist crumbs.
  2. Cool in the pan for about 15 minutes, then turn out onto a wire rack to cool completely.
Serving
  1. Serve the cake warm or at room temperature. Enjoy it plain or with toppings such as powdered sugar, whipped cream, berries, or ganache.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 3gSodium: 200mgFiber: 3gSugar: 25g

Notes

For variations, use different oils or add toppings like ganache or fruit. The cake can be made ahead and stays moist for days. It can also be baked as cupcakes (18-22 minutes at 350°F).
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