Transform your dessert experience with this rich, moist Chocolate Olive Oil Cake that perfectly balances the deep flavors of premium chocolate with the subtle fruitiness of extra-virgin olive oil. This sophisticated European-inspired cake offers an elegant alternative to traditional butter-based cakes, delivering a complex flavor profile and incredibly tender crumb that will impress both casual bakers and culinary enthusiasts alike.
Historical Background
Born from the Mediterranean baking tradition, olive oil cakes have been a staple of Italian and Spanish cuisine for centuries. This modern interpretation elevates the classic by incorporating rich dark chocolate, creating a dessert that’s both sophisticated and comforting. The use of olive oil instead of butter not only adds a unique flavor dimension but also results in a cake that stays remarkably moist for days.
Ingredients
For the Cake
- ½ cup (120 ml) extra-virgin olive oil
- 3 ounces (85 grams) bittersweet chocolate, finely chopped
- ¾ cup (106 grams/3¾ ounces) all-purpose flour
- ¼ cup (21 grams/¾ ounces) Dutch-processed cocoa powder
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 cup plus 2 tablespoons (225 grams) granulated sugar, divided
- 2 large eggs
- 1 large egg yolk
- ¾ cup (180 ml) whole milk
Step-by-Step Instructions
1. Preparation
- Preheat your oven to 350°F (175°C)
- Prepare a 9-inch (23 cm) springform pan by lightly spraying with vegetable oil spray
- Wipe down sides with a paper towel, leaving only a thin coating
2. Chocolate-Oil Mixture
- Combine olive oil and chopped chocolate in a microwave-safe bowl
- Microwave in 30-second intervals until chocolate is melted (about 1 minute total)
- Stir until completely smooth and combined
3. Dry Ingredients
- In a medium bowl, whisk together:
- Flour
- Cocoa powder
- Baking powder
- Baking soda
- Salt
4. Wet Ingredients
- In a large bowl, whisk 1 cup sugar with eggs and egg yolk until well combined
- Gradually whisk in the olive oil-chocolate mixture until fully incorporated
- Add milk and whisk until smooth
- Fold in the dry ingredients until just combined
5. Baking
- Pour batter into prepared springform pan
- Sprinkle remaining 2 tablespoons sugar over the surface
- Gently tap pan on counter to remove air bubbles
- Bake for 30-35 minutes, or until a skewer inserted into the center comes out with few crumbs
6. Cooling and Serving
- Cool completely on a wire rack (about 2 hours)
- Run a knife around the edge before removing springform
- Slice and serve
Timing
- Prep Time: 20 minutes
- Baking Time: 30-35 minutes
- Cooling Time: 2 hours
- Total Time: 3 hours
Nutritional Information (per slice, based on 8 servings)
- Calories: 380
- Total Fat: 21g
- Saturated Fat: 5g
- Cholesterol: 85mg
- Sodium: 320mg
- Total Carbohydrates: 45g
- Dietary Fiber: 3g
- Sugar: 28g
- Protein: 6g
Pro Tips and Tricks
- Use room temperature ingredients for better incorporation
- Choose a high-quality, fresh extra-virgin olive oil with a mild flavor
- Sift cocoa powder if lumpy to ensure smooth batter
- Don’t overmix the batter after adding dry ingredients
- Place a baking sheet under the springform pan to catch any potential leaks
- Use a plastic knife to release cake from pan to avoid scratching
Variations and Substitutions
- Replace milk with almond milk or oat milk for a dairy-free version
- Add 1 teaspoon of espresso powder to enhance chocolate flavor
- Incorporate orange zest for a citrus twist
- Use dark chocolate (70%) for more intense flavor
- Add ½ cup toasted nuts to the batter
- Substitute gluten-free flour blend for all-purpose flour (1:1 ratio)
Common FAQs
Can I use regular cocoa powder instead of Dutch-processed?
Yes, but reduce the baking powder to ½ teaspoon and increase baking soda to 1 teaspoon to maintain proper pH balance.
Why use olive oil instead of butter?
Olive oil creates a moister cake with a tender crumb that stays fresh longer. It also adds subtle fruity notes and makes the cake dairy-free friendly.
Can I make this cake ahead of time?
Yes, this cake actually improves in flavor after 24 hours and maintains its moisture for up to 3 days.
Does the olive oil make the cake taste savory?
No, the chocolate and sugar create a perfectly balanced sweetness, while the olive oil adds complexity without savory notes.
Storage and Make-Ahead Tips
- Store at room temperature, wrapped tightly, for up to 3 days
- Freeze unfrosted cake for up to 2 months, wrapped in plastic wrap and foil
- Thaw overnight at room temperature
- Can be made 1 day ahead for optimal flavor development
- Store in an airtight container to maintain moisture
This elegant Chocolate Olive Oil Cake offers a sophisticated twist on traditional chocolate cake, perfect for special occasions or whenever you crave a slice of chocolate perfection. Its unique combination of premium ingredients and simple preparation makes it a reliable recipe for both novice bakers and experienced cooks alike.