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Chocolate Olive Oil Cake

This chocolate olive oil cake is the fudgiest yet easiest chocolate cake you will ever make. The olive oil creates the most melt-in-your-mouth texture while lending a very subtle flavor. It’s not overpowering, but you can definitely tell it’s there. Top with the silkiest chocolate fudge glaze and serve warm for the most plush and tender bites!
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8

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!