Chocolate Olive Oil Cake Recipe

4.70 from 50 votes

A dead-simple olive oil-based chocolate cake that's subtly sweet that can be served as an afternoon snack cake, or dressed up with a dusting of powdered sugar and fresh berries to serve as dessert.

Prep Time5

Total Time50

Course: Dessert

Cuisine: Italian, Mediterranean

Keyword: cake, chocolate, chocolate cake, olive oil, olive oil cake

Servings: servings

Calories: 486kcal

Ingredients

½ cup brewed coffee or espresso
½ cup unsweetened cocoa powder
3 large eggs
1 cup sugar
¾ cup extra-virgin olive oil
2 teaspoons vanilla extract
1½ cup all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon sea salt

Optional For Serving:

confectioner's sugar for dusting
fresh blackberries, blueberries, raspberries, strawberries, figs, or whatever fresh fruit is in season
chocolate curls or shavings
toasted nuts

Instructions

Preheat oven to 350⁰F. Line a 9-inch springform pan with parchment paper, spray with non-stick cooking spray and set aside.
Sprinkle cocoa powder over hot coffee (or espresso or hot water) and stir together to breakup any clumps to let the cocoa's flavor "bloom" for a few minutes.
Beat the eggs and sugar until the mixture is foamy and pale yellow in color, about 2 minutes. Slowly drizzle in the olive oil and continue beating the mixture. Stir in vanilla and the cocoa-infused coffee.
In a large sieve over the bowl with the liquid ingredients, add the flour, baking powder, baking soda, and salt. Sift the dry ingredients directly onto the liquid ingredients. Gently fold the dry ingredients into the liquid ingredients until just combined.
Pour the batter into the parchment-lined pan. Gently tap the pan on the countertop to pop any large air bubbles.
Bake for 35 to 40 minutes, rotating the pan halfway through for even baking. Start testing the cake at 30 minutes. The cake is done when the edges have just barely begun to shrink aways from the sides of the pan, the cake springs back when touched, and a skewer inserted in the center comes out clean. You cannot tell based on the color of the cake.
Allow the cake to cool briefly in the pan, then tip out onto a cake rack to continue cooling for at least 20 minutes.
Dust cake with powdered sugar and garnish with any optional toppings.

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Notes

Leftover Chocolate Olive Oil Cake can be covered and stored on the countertop for two days. Past two days, place leftover Chocolate Olive Oil Cake in an airtight container in the refrigerator for up to three days, or in the freezer for up to a month.

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