Craving a slice of deeply rich, ultra-moist chocolate cake that feels both indulgent and refined? This chocolate olive oil cake delivers on all fronts. It’s velvety, soft, and rich in flavor—thanks to the blend of dark cocoa and fruity olive oil. In this article, we’ll explore what makes this cake special, how olive oil affects its texture, and how to make your own version at home, including a luxurious fudge topping. Whether you’re baking for a dinner party or a quiet night in, this chocolate olive oil cake is a keeper.
A Chocolate Cake With a Lush Twist
The First Time I Made Chocolate Olive Oil Cake
I wasn’t sure how olive oil and chocolate would mix. It sounded like two worlds that shouldn’t meet—one savory and grassy, the other sweet and rich. But when I finally baked a chocolate olive oil cake on a stormy evening, I was floored. The aroma coming from the oven was unexpectedly deep and cocoa-heavy, and the first bite? Pure velvet. The cake was warm and tender, with a melt-in-your-mouth quality I hadn’t achieved with butter alone.
There’s something magical about how olive oil affects the crumb. It keeps things soft even days after baking. That first cake didn’t last long. I served it with whipped cream and sea salt. My husband—who usually skips dessert—went back for seconds. Since then, I’ve played with toppings, textures, and pans, but the base recipe remains unchanged. That combo of cocoa, olive oil, and sour cream is a powerhouse.
This cake reminds me why I love baking in the first place. It’s about more than the final result. It’s about the surprise of trying something unfamiliar and realizing it’s exactly what your kitchen needed.
What Is Chocolate Olive Oil Cake?
Chocolate olive oil cake is exactly what it sounds like: a rich chocolate cake made with olive oil instead of butter. But don’t let the simplicity fool you. This isn’t just a swap for dietary reasons—it’s a flavor and texture upgrade. Olive oil adds moisture, making the cake plush and fudgy, while also lending subtle fruitiness that balances the cocoa’s bitterness.
Most versions, including mine, use Dutch process cocoa for its bold flavor and deep color. Paired with olive oil, the result is a cake that feels like it belongs in a café window—elegant but still totally satisfying.
Another benefit? It’s easy to make. No creaming butter or pulling out the mixer. A couple bowls and a whisk, and you’re on your way. Whether you’re gluten-free or dairy-optional, this cake adapts beautifully. And thanks to its simple structure, it stores well and tastes just as good (or better) the next day.
Chocolate Olive Oil Cake
Ingredients
- Chocolate Olive Oil Cake
- 3/4 cup 96g all-purpose flour or 1-to-1 gluten-free baking flour, spooned and leveled
- 2 cups 220g powdered sugar, spooned and leveled
- 1/2 cup + 2 tablespoons 60g dutch process cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1/3 cup 70g extra-virgin olive oil
- 1/2 cup 120g sour cream
- 1 large egg + 1 egg yolk
- 1 teaspoon vanilla extract
- 1/2 cup 120g hot water
- Fudge Frosting
- 1 cup 170g semisweet chocolate chips
- 1 tablespoon extra-virgin olive oil
- 1/4 cup 60g sour cream, room temp
- 1/2 tablespoon pure maple syrup or honey or corn syrup, for shine
- Finely chopped salted roasted pistachios for topping
Instructions
- Chocolate Olive Oil Cake
- Preheat the oven to 350F and grease the inside of an 8” round cake pan and line the bottom with parchment paper. This recipe also works with a 9” springform pan, but I like a thicker cake so 8” is my preference.
- In a large bowl, whisk together the flour, powdered sugar, cocoa powder, baking soda, baking powder, and salt.
- In a 2 cup measuring glass, beat together the olive oil, sour cream, egg, egg yolk, and vanilla. Pour into the bowl of dry ingredients and whisk just until it’s about halfway combined, then pour in the hot water and fully whisk to create a smooth and glossy batter.
- Pour into your pan and spread even. For 8”, bake for 35-40 minutes and for 9”, 30-35 minutes. It’s done when it’s well puffed and a toothpick in the center comes out clean with a few moist crumbs.
- Allow the cake to cool in the pan for about 20 minutes, then release and cool on a wire rack for another 20-ish minutes, just until it’s barely warm.
- Fudge Frosting
- Once the cake is the right temperature, make the frosting by microwaving the chocolate and oil in 30 second intervals until smooth. It shouldn’t take more than 90 seconds total.
- Then mix in the sour cream and maple syrup. It should turn glossy and fudgy but perfectly spreadable.
- Pour onto the very center of the cake and use a spoon to spread it out towards the edges, creating deep swirls throughout.
- Top with some finely chopped nuts, if desired, and enjoy! It’s the absolute best when it’s just barely warm.
- Otherwise, it will keep at room temperature for a couple days or store covered in the refrigerator for up to 5 days. I recommend bringing to room temperature or even microwaving for 15-30 seconds to revive that delicious warm texture. Enjoy!
Why Olive Oil and Chocolate Make the Dreamiest Duo
Do Olive Oil and Chocolate Go Together?
You might be skeptical about olive oil in dessert, especially paired with something as bold as chocolate. But here’s the thing: olive oil doesn’t just go with chocolate—it flatters it. A good extra-virgin olive oil adds grassy, peppery notes that intensify the cocoa flavor. Instead of muting the richness, olive oil carries it further, making each bite feel silkier and more complex.
The key is balance. A mild olive oil will stay in the background, letting the chocolate shine, while a more robust one brings out earthy undertones. Think of it like adding espresso to chocolate batter—it deepens everything. In this recipe, the oil melts into the cocoa and powdered sugar, creating a smooth, fudgy batter that bakes up with a glistening crumb and soft center.
Even better? Olive oil remains liquid at room temperature. That means your cake stays tender longer than one made with butter, which can harden when chilled. So that slice you sneak the next morning? Still perfect.
And if you’re still unsure, try topping your cake with a sprinkle of chopped pistachios. The olive oil and nuts sing together in harmony, while the chocolate provides a steady, indulgent base.
Is Olive Oil Cake Healthier Than Regular Cake?
Let’s be honest—cake is cake. But if we’re comparing olive oil cake to its butter-based counterpart, there are some benefits worth noting.
Olive oil is rich in monounsaturated fats, which are known for supporting heart health and reducing inflammation. Unlike butter, it contains no cholesterol and brings with it a dose of antioxidants and Vitamin E. And when you swap out butter for olive oil in baking, you’re not just trading flavor—you’re lightening the saturated fat load.
In this chocolate olive oil cake, we also use sour cream for moisture and texture. The result? A cake that tastes rich but doesn’t feel heavy. It satisfies deeply without the sugar rush or greasy finish of traditional layer cakes.
If you’re watching dairy or trying to cut back, this recipe can easily pivot: use a plant-based yogurt in place of sour cream and dairy-free chocolate chips for the frosting. The result is just as indulgent, with a slightly tangy finish that complements the cocoa beautifully.
So is it healthy? Maybe not by salad standards. But is it a smarter, more nourishing take on dessert? Absolutely.
How to Make Chocolate Olive Oil Cake That’s Fudgy and Flawless
How to Make Chocolate Olive Oil Cake
If you’ve got a bowl, a whisk, and a little patience, you can make this cake. No fancy equipment, no creaming butter, no endless steps—just simple ingredients coming together in a way that feels like magic.
Step 1: Prep Your Pan
Start by preheating your oven to 350°F. Grease an 8″ round cake pan (or a 9″ springform if you prefer a thinner slice) and line the bottom with parchment. This cake is moist and fudgy, so lining the pan makes sure it comes out clean and gorgeous.
Step 2: Combine the Dry Ingredients
In a large mixing bowl, whisk together ¾ cup of all-purpose flour, 2 cups of powdered sugar, ½ cup + 2 tbsp Dutch process cocoa powder, ½ tsp baking soda, ½ tsp baking powder, and ¼ tsp kosher salt. The powdered sugar and Dutch cocoa create a silky texture—don’t skip them.
Step 3: Mix the Wet Ingredients
In a separate glass measuring cup or bowl, whisk together ⅓ cup extra-virgin olive oil, ½ cup sour cream, 1 large egg plus 1 yolk, and 1 tsp vanilla extract. The sour cream adds tang and tenderness, while the olive oil ensures a moist crumb.
Step 4: Create the Batter
Pour the wet ingredients into the dry, and stir gently until halfway combined. Then, slowly add ½ cup hot water and whisk until the batter is smooth, glossy, and free of lumps. The hot water helps bloom the cocoa powder for a deeper flavor.
Step 5: Bake
Pour the batter into your prepared pan and smooth the top. Bake for 35–40 minutes (or 30–35 minutes for a 9″ pan), until the cake has puffed and a toothpick comes out with just a few moist crumbs. Don’t overbake—this cake thrives in the fudgy zone.
Step 6: Cool
Let the cake cool in the pan for 20 minutes, then transfer to a wire rack for another 20 minutes. It should still be a little warm—perfect for the next step.
Making the Fudge Frosting
Here’s where the real indulgence begins.
In a microwave-safe bowl, melt 1 cup of semisweet chocolate chips with 1 tbsp olive oil in 30-second bursts, stirring until smooth (about 90 seconds total). Then stir in ¼ cup sour cream and ½ tbsp maple syrup. The result? A rich, shiny frosting that glides on like ganache but with a lighter, silkier finish.
Spoon the frosting onto the center of the warm cake and use the back of the spoon to swirl it outward. The warmth of the cake helps the frosting spread in luscious waves. For a final touch, sprinkle finely chopped roasted pistachios over the top—they add crunch, salt, and color.
This cake is best served slightly warm. But even after a night in the fridge, it holds onto its moisture like a secret. Just microwave a slice for 15–30 seconds to bring it back to life.
Serving, Storing, and Loving Every Bite of This Cake
Serving Suggestions for Chocolate Olive Oil Cake
The best time to serve this chocolate olive oil cake? Just after it’s frosted—while it’s still slightly warm and the fudge glaze is soft and glossy. At that temperature, every bite feels luxurious: the cake melts gently on your tongue, the frosting hugs it like satin, and the olive oil lingers subtly in the background, balancing the sweetness.
That said, this cake isn’t picky about pairings. It works wonderfully with:
- A dollop of whipped cream or crème fraîche
- A few fresh raspberries or strawberries for tartness
- A scoop of vanilla or pistachio ice cream for contrast
- A drizzle of espresso for those who love mocha notes
The texture is so rich that it doesn’t need much else, but a sprinkle of flake salt or a tiny dusting of cocoa powder can elevate its presentation for dinner parties or special occasions.
Want to dress it up? Garnish with pistachios, as noted. Their crunch and salty edge are the perfect foil to the dense, moist crumb. Not into nuts? Try dark chocolate curls, a dusting of powdered sugar, or edible flowers for a more delicate look.
Whether served at a gathering or enjoyed solo on a quiet evening, this cake always feels just right.
Storing and Reheating Tips
This cake doesn’t just hold up—it gets better with time. The olive oil helps it retain moisture for days, which makes it ideal for baking ahead or snacking throughout the week.
Here’s how to store it:
- Room Temp: Keep covered on the counter for up to 2 days. It stays moist and tender without drying out.
- Refrigerated: Wrap loosely or place in an airtight container for up to 5 days. The frosting will firm up, but the cake itself stays wonderfully soft.
- To Reheat: Microwave a slice for 15–30 seconds. This revives the frosting and brings back that just-baked warmth.
And if you’re planning ahead? You can even freeze the cake (unfrosted) for up to a month. Just thaw overnight in the fridge and warm slightly before serving. The frosting, if made fresh, will still spread like a dream.
This is the kind of cake that’s low-effort, high-reward. It doesn’t demand complicated ingredients or tools, and yet, it tastes like something you’d get from an artisan bakery. Whether you bake often or only once in a while, this chocolate olive oil cake deserves a spot in your recipe box.
FAQs
What is chocolate olive oil cake?
It’s a rich, moist chocolate cake that uses olive oil instead of butter. This gives it a softer texture, a deeper cocoa flavor, and a subtle fruitiness that makes it stand out from traditional chocolate cakes.
Do olive oil and chocolate go together?
Absolutely. Olive oil enhances chocolate’s depth and adds complexity without overpowering it. The result is a rich, balanced cake that’s incredibly moist and flavorful.
Is olive oil cake healthier than regular cake?
While still a dessert, olive oil cake offers better fats than butter-based cakes. Olive oil contains heart-healthy monounsaturated fats and antioxidants, making it a slightly more nourishing option.
How to make chocolate olive oil cake?
Mix your dry ingredients, whisk the wet ones separately, combine them, and bake in an 8″ or 9″ pan. Finish with a quick olive oil fudge frosting and enjoy while slightly warm for best results.
Conclusion
Chocolate olive oil cake isn’t just a recipe—it’s a revelation. It’s what happens when bold cocoa meets the quiet richness of olive oil and they create something that feels both comforting and sophisticated. With every bite, you get moist crumb, deep chocolate flavor, and just the faintest whisper of fruity olive oil.
It’s easy to make, endlessly satisfying, and just a little bit unexpected—which is exactly why it belongs in your regular baking rotation. Whether you serve it warm with a swirl of fudge or enjoy a cold slice straight from the fridge, this cake proves that a simple change—like swapping butter for olive oil—can transform the ordinary into something unforgettable.
So go ahead. Preheat the oven. Whisk up that glossy batter. And treat yourself to the cake that keeps on giving—moist, rich, and ready whenever you are.
