Decadent Chocolate Olive Oil Cake: A Mediterranean-Inspired Dessert

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

  1. Preheat your oven to 350°F (175°C)
  2. Prepare a 9-inch (23 cm) springform pan by lightly spraying with vegetable oil spray
  3. Wipe down sides with a paper towel, leaving only a thin coating

2. Chocolate-Oil Mixture

  1. Combine olive oil and chopped chocolate in a microwave-safe bowl
  2. Microwave in 30-second intervals until chocolate is melted (about 1 minute total)
  3. Stir until completely smooth and combined

3. Dry Ingredients

  1. In a medium bowl, whisk together:
  • Flour
  • Cocoa powder
  • Baking powder
  • Baking soda
  • Salt

4. Wet Ingredients

  1. In a large bowl, whisk 1 cup sugar with eggs and egg yolk until well combined
  2. Gradually whisk in the olive oil-chocolate mixture until fully incorporated
  3. Add milk and whisk until smooth
  4. Fold in the dry ingredients until just combined

5. Baking

  1. Pour batter into prepared springform pan
  2. Sprinkle remaining 2 tablespoons sugar over the surface
  3. Gently tap pan on counter to remove air bubbles
  4. Bake for 30-35 minutes, or until a skewer inserted into the center comes out with few crumbs

6. Cooling and Serving

  1. Cool completely on a wire rack (about 2 hours)
  2. Run a knife around the edge before removing springform
  3. 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.