This Chocolate Olive Oil Cake is rich, impossibly moist, and deeply chocolatey, with a tender crumb that practically melts on your tongue. I first made this cake on a rainy Sunday afternoon when I realized I was out of butter, and honestly, I haven't looked back since. The olive oil keeps everything so soft and lush, and because you just whisk everything together in a bowl, it's ridiculously easy to throw together.
If you love simple, no-fuss desserts that taste like they came from a fancy bakery, you'll want to bookmark this one alongside my Red Velvet Oreo Brownies and Lemon Poppy Seed Muffins.
Why You'll Love This Chocolate Olive Oil Cake
This moist Chocolate Olive Oil Cake is the kind of recipe you'll turn to again and again. It requires no mixer, no complicated steps, and no fancy equipment. You whisk, you pour, you bake, and you're done.
The olive oil gives the cake an incredibly tender texture that stays soft for days. Unlike butter-based cakes that can dry out, this one actually gets better as it sits. The espresso powder deepens the chocolate flavor without making it taste like coffee, and the sour cream adds a subtle tang that balances all that sweetness.
It's also wonderfully adaptable. Swap in Greek yogurt for the sour cream, use a gluten-free flour blend, or keep it dairy-free. This easy Chocolate Olive Oil Cake recipe works every single time.
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Chocolate Olive Oil Cake Ingredients
Here's everything for this rich Chocolate Olive Oil Cake:
See Recipe Card Below This Post For Ingredient Quantities
- Olive Oil: Extra virgin olive oil is best here. It gives the cake moisture and a subtle fruity undertone that makes the chocolate taste even richer.
- Granulated Sugar: Sweetens the cake and helps create that tender crumb. You can swap in organic cane sugar if you prefer.
- Eggs: These bind everything together and add structure. Make sure they're at room temperature for the smoothest batter.
- Sour Cream: Adds moisture and a slight tang that balances the sweetness. Full-fat Greek yogurt works beautifully as a substitute.
- Vanilla Extract: Pure vanilla brings warmth and depth to the chocolate flavor.
- All-Purpose Flour: The base of the cake. If you need a gluten-free version, use a good-quality gluten-free all-purpose flour blend.
- Unsweetened Cocoa Powder: This is where all that deep chocolate flavor comes from. Use a high-quality cocoa for the best results.
- Baking Soda: Helps the cake rise and creates a light, tender crumb.
- Baking Powder: Works alongside the baking soda to give the cake structure and lift.
- Espresso Powder: Don't skip this. It doesn't make the cake taste like coffee, but it does make the chocolate flavor incredibly rich and intense.
- Fine Sea Salt: Balances the sweetness and makes all the other flavors pop.
How to Make Chocolate Olive Oil Cake
This no-mixer Chocolate Olive Oil Cake comes together in less than 10 minutes of hands-on time.
Preheat your oven: Set your oven to 350°F (177°C) so it's nice and hot when you're ready to bake.
Prep the pan: Line a 9-inch round cake pan with parchment paper and give it a light greasing. This ensures your cake releases perfectly every time.
Mix the wet ingredients: In a small bowl, whisk together the olive oil, granulated sugar, eggs, sour cream, and vanilla extract until the mixture is smooth and glossy. It should look rich and creamy.
Sift the dry ingredients: In another bowl, sift together the flour, cocoa powder, baking soda, baking powder, espresso powder, and sea salt. Sifting helps prevent lumps and makes the cake extra tender.
Combine: Gradually add the dry ingredients to the wet mixture, whisking gently until everything is smooth and no streaks of flour remain. Don't overmix, just whisk until it comes together.
Pour and spread: Pour the batter into your prepared cake pan and use a spatula to spread it evenly. The batter will be thick and luscious.
Bake: Slide the pan into the oven and bake for 23 to 26 minutes. The top should look set, and a cake tester inserted into the center should come out clean or with just a few moist crumbs.
Cool completely: Remove the cake from the oven and place the pan on a wire cooling rack. Let the cake cool completely in the pan before removing it. This helps it set properly and keeps that tender texture intact.
Finish and serve: Once cooled, transfer the cake to a cake plate. Dust it with powdered sugar for a simple finish, or frost it with chocolate buttercream if you're feeling fancy.
Substitutions and Variations
This Chocolate Olive Oil Cake is wonderfully flexible:
Make it gluten-free: Use a good gluten-free all-purpose flour blend in place of regular flour. The texture stays just as tender.
Dairy-free option: Swap the sour cream for full-fat coconut yogurt or a dairy-free Greek yogurt alternative.
Different oils: If you don't have olive oil, you can use a neutral oil like avocado or grapeseed, though you'll lose that subtle fruity richness.
Add chocolate chips: Fold in ½ cup of dark chocolate chips for extra pockets of melty chocolate.
Citrus twist: Add the zest of one orange to the batter for a chocolate-orange version that's absolutely divine.
Equipment For Chocolate Olive Oil Cake
You don't need much for this easy Chocolate Olive Oil Cake recipe:
- 9-inch round cake pan
- Parchment paper
- Two mixing bowls
- Whisk
- Sifter or fine-mesh strainer
- Cake tester or toothpick
- Wire cooling rack
How to Store Chocolate Olive Oil Cake
Store leftover Chocolate Olive Oil Cake in an airtight container in the refrigerator for up to 1 week. The olive oil keeps it incredibly moist, so it actually tastes better after a day or two.
You can also freeze the cake for up to 1 month. Wrap it tightly in plastic wrap, then in aluminum foil. To serve, let it thaw at room temperature or warm individual slices in the microwave for about 15 seconds.
Serving Suggestions
This Chocolate Olive Oil Cake is delicious on its own, but here are a few cozy ways to serve it:
With whipped cream: A dollop of lightly sweetened whipped cream alongside a slice makes it feel extra special.
Ice cream pairing: Serve warm slices with a scoop of vanilla or salted caramel ice cream melting into the edges.
Fresh berries: A handful of fresh raspberries or strawberries adds a bright, fruity contrast to the rich chocolate, just like with my Panna Cotta.
Coffee companion: This cake is perfect with a strong cup of coffee or a creamy latte on a lazy weekend morning.
Expert Tips
Use good olive oil: Extra virgin olive oil with a mild, fruity flavor works best. Avoid anything too peppery or strong, as it can overpower the chocolate.
Don't skip the espresso powder: It's the secret to that deep, intense chocolate flavor. You won't taste coffee, just richer chocolate.
Let it cool completely: I know it's tempting to dig in right away, but letting the cake cool fully helps the texture set and makes slicing so much cleaner.
Room temperature ingredients: Eggs and sour cream that are at room temperature mix more smoothly and create a better texture.
FAQ
Can I use olive oil to make a chocolate cake?
Absolutely! Olive oil creates an incredibly moist, tender crumb and adds a subtle fruity richness that makes the chocolate taste even better. Use a mild extra virgin olive oil for the best results. My family actually prefers this version over traditional butter cakes because it stays so soft.
Is olive oil cake healthier than regular cake?
Olive oil contains heart-healthy monounsaturated fats and doesn't have the saturated fat that butter does, so it can be a slightly healthier option. That said, this is still a dessert with sugar and flour, so enjoy it as a treat. The good news is that the olive oil keeps you feeling more satisfied with a smaller slice.
What does adding olive oil to cake do?
Olive oil keeps the cake incredibly moist and tender, even days after baking. It also adds a subtle depth of flavor that you don't get with neutral oils or butter. Because it stays liquid at room temperature, cakes made with olive oil have a softer, more velvety texture.
How do I store leftover chocolate olive oil cake?
Store it in an airtight container in the refrigerator for up to a week, or freeze it for up to a month. The olive oil keeps it from drying out, so it actually tastes better after a day or two. I like to bring slices to room temperature before serving, or warm them slightly in the microwave.
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Pairing
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Chocolate Olive Oil Cake
Ingredients
Method
- Preheat the oven to 350°F (177°C).
- Line a 9-inch round cake pan with parchment paper and lightly grease. Set aside.
- In a mixing bowl, whisk together the olive oil, granulated sugar, eggs, sour cream, and vanilla extract until smooth.
- In a separate bowl, whisk the flour, cocoa powder, baking soda, baking powder, espresso powder, and sea salt.
- Add the dry mixture to the wet ingredients and whisk until fully combined.
- Spread the batter evenly into the prepared cake pan using a spatula.
- Bake for 23-26 minutes, or until a cake tester inserted into the center comes out clean.
- Remove the cake from the oven and place the pan on a wire cooling rack. Let the cake cool completely in the pan.
- Once the cake has cooled, transfer it to a cake plate. Dust with powdered sugar or frost with chocolate buttercream, if desired.
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