Introduction

Welcome to Sweet Emily, where we make baking simple and delicious for everyone! Prepare to fall in love with our incredible chocolate olive oil cake. This recipe delivers a uniquely rich flavor and an unbelievably fudgy, moist texture that will surprise and delight your taste buds. It’s surprisingly easy to prepare, making it the perfect dessert for any special occasion or a delightful everyday treat.

Why You’ll Love This Chocolate Olive Oil Cake

Uniquely Delicious Flavor: The subtle, fruity notes of olive oil beautifully enhance the rich chocolate, creating a sophisticated taste experience.
Incredibly Moist Texture: Olive oil is a secret ingredient that guarantees a super tender, unbelievably fudgy crumb every single time. If you love a moist chocolate cake, this recipe is for you!
Surprisingly Simple to Make: Our one-bowl method means less cleanup and a straightforward process, perfect for beginners and busy parents.
Elegant Yet Approachable: This dessert looks impressive enough for guests but is simple enough for even novice home bakers to master with confidence.
Versatile for Any Occasion: Whether it’s a birthday, a holiday gathering, or just a Tuesday evening, this delightful chocolate cake is always a hit.

Ingredients

For the 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

For the Fudge Frosting:

1 cup (170g) semisweet chocolate chips
1 tablespoon extra-virgin olive oil
1/4 cup (60g) sour cream, room temperature
1/2 tablespoon pure maple syrup (or honey or corn syrup, for shine)

Optional Topping:

Finely chopped salted roasted pistachios, for topping

Notes & Substitutions

Accurate measurements are key for the perfect chocolate olive oil cake. Spoon and level your flour and powdered sugar rather than scooping directly. For the best rich color and less acidity, always opt for Dutch process cocoa powder. As explained by Sally’s Baking Addiction, Dutch process cocoa has different chemical properties than natural cocoa which affects how it interacts with leavening agents.

The choice of olive oil impacts the final flavor. Use a mild extra-virgin olive oil for a subtle note, or a more robust one if you prefer a distinct olive oil taste in your cake. If you don’t have sour cream, feel free to substitute with an equal amount of buttermilk or plain full-fat yogurt. Remember, powdered sugar is crucial for the cake’s delicate crumb; do not substitute it with granulated sugar.

Equipment

Gathering your tools beforehand makes baking a breeze. You will need an 8-inch round cake pan or a 9-inch springform pan. Also, have parchment paper, a large mixing bowl, a 2-cup measuring glass, a whisk, a rubber spatula, and a wire cooling rack ready.

Instructions

Prepare your pan and preheat the oven. Set your oven to 350°F (175°C). Lightly grease the inside of an 8-inch round cake pan and line the bottom with parchment paper. If you prefer a slightly thinner cake, a 9-inch springform pan also works well for this chocolate olive oil cake.
Combine the dry ingredients. In a large mixing bowl, whisk together the flour, powdered sugar, cocoa powder, baking soda, baking powder, and salt. Make sure everything is thoroughly combined to avoid lumps.
Mix the wet ingredients. In a separate 2-cup measuring glass, beat together the olive oil, sour cream, the large egg, egg yolk, and vanilla extract until smooth.
Combine wet and dry ingredients. Pour the wet mixture into the bowl with the dry ingredients. Whisk briefly until they are about halfway combined. Then, pour in the hot water and continue to whisk until the batter is smooth and glossy. Do not overmix.
Bake the cake. Pour the smooth batter into your prepared cake pan, spreading it evenly. Bake an 8-inch cake for 35-40 minutes, or a 9-inch cake for 30-35 minutes. The cake is done when it’s well puffed and a toothpick inserted into the center comes out clean with just a few moist crumbs attached.
Cool the cake. Let the cake cool in its pan for about 20 minutes. After this initial cooling, carefully release it from the pan and transfer it to a wire rack. Allow it to cool for another 20 minutes or so, until it’s just barely warm to the touch.
Prepare the fudge frosting. Once the cake reaches the right temperature, make the fudge frosting. Combine the chocolate chips and 1 tablespoon of olive oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each, until smooth and fully melted. This usually takes no more than 90 seconds.
Finish the frosting. Whisk the room temperature sour cream and maple syrup into the melted chocolate mixture. The frosting should become glossy, fudgy, and perfectly spreadable.
Frost and serve. Pour the warm fudge frosting directly onto the very center of the barely warm cake. Use a spoon to gently spread the frosting outwards toward the edges, creating inviting swirls.
Add toppings and enjoy. If desired, sprinkle some finely chopped salted roasted pistachios over the top. This chocolate olive oil cake is truly at its absolute best when served just barely warm.

Pro Tips & Troubleshooting

Accurate Measurements: For a consistently perfect chocolate cake, always spoon your flour and sugar into measuring cups and level them off. Weighing ingredients provides the most accurate results.
Dutch Process Cocoa: Using Dutch process cocoa powder is crucial. It gives the cake its signature deep, rich color and a less acidic, smoother chocolate flavor compared to natural cocoa.
Olive Oil Quality: The type of extra-virgin olive oil you choose will subtly influence the flavor profile of your chocolate olive oil cake. A mild, buttery olive oil provides a delicate hint, while a more robust variety will offer a distinct, peppery note. Using olive oil in baking contributes to a moist texture and can also add beneficial antioxidants, as highlighted by Healthline’s research on the health benefits of olive oil.
Pan Size Matters: An 8-inch pan yields a taller, thicker cake, while a 9-inch pan results in a slightly thinner one. Adjust your baking time accordingly to prevent over-baking.
Frosting Temperature: Apply the frosting when the cake is barely warm. This allows the frosting to melt slightly and create a beautifully glossy, poured-on finish that sets perfectly.

Serving, Storage & Variations

This incredible chocolate olive oil cake is best enjoyed when it’s still warm, with the rich, fudgy frosting freshly applied. The warmth enhances both the chocolate and the moist texture.

Make Ahead: You can bake the cake a day in advance and store it, cooled and covered, at room temperature. Prepare the fudge frosting just before you plan to serve, then warm the cake slightly and pour over the fresh frosting.

Storage: Store any leftover cake covered at room temperature for 1-2 days. For longer storage, refrigerate it in an airtight container for up to 5 days. We recommend bringing it to room temperature or microwaving a slice for 15-30 seconds to revive that wonderful warm texture.

Flavor Variations: Get creative with your rich chocolate olive oil dessert! Add 1 teaspoon of orange or espresso powder to the batter to deepen the chocolate notes. A bit of citrus zest also brightens the flavor beautifully.

Topping Ideas: Beyond pistachios, consider fresh raspberries or strawberries, delicate chocolate shavings, or even a sprinkle of festive sprinkles for a party look.

Nutrition Information

Please note that the following nutrition information is an estimate based on the ingredients and preparation methods described. Actual values may vary depending on specific brands, ingredient substitutions, and serving sizes.

Nutrient	Amount
Calories	587kcal
Carbohydrates	75g
Protein	6g
Fat	32g
Saturated Fat	16g
Polyunsaturated Fat	3g
Monounsaturated Fat	11g
Trans Fat	0.1g
Cholesterol	80mg
Sodium	265mg
Potassium	261mg
Fiber	3g
Sugar	51g
Vitamin A	406IU
Vitamin C	0.2mg
Calcium	61mg
Iron	3mg

FAQ

Can this cake be made gluten-free? Yes, you can easily make this a gluten-free chocolate cake by using a 1-to-1 gluten-free baking flour blend.
Can this cake be made dairy-free? For a dairy-free version, substitute the sour cream with a plain, full-fat plant-based yogurt and ensure your chocolate chips are dairy-free.
Can I replace powdered sugar with granulated sugar? No, powdered sugar is essential for the delicate, fine crumb and light texture of this cake. Granulated sugar would change the texture significantly.
Can I replace the olive oil with vegetable oil? While technically possible, using vegetable oil will result in a less flavorful cake, as it lacks the distinctive fruity notes that make this olive oil cake special.
How do you store olive oil cake? Store this cake covered at room temperature for 1-2 days or in the refrigerator for up to 5 days.

Conclusion

We hope you are excited to try this delightful chocolate olive oil cake! Its fudgy texture and unique flavor profile make it a standout dessert that’s perfect for any occasion, all while being incredibly simple to bake. Don’t let the “olive oil” part deter you—it’s the secret to its unbelievable moistness and sophisticated taste. Go ahead, give this easy recipe a try, and share your delicious creations with us on social media!