Chocolate Olive Oil Cake

There’s something special about a simple chocolate cake that doesn’t need frosting to feel complete. This chocolate olive oil cake is exactly that kind of dessert. It’s unfussy, deeply flavorful, and perfect for everything from a casual weeknight treat to serving with coffee when you want something just a little elegant.

Using olive oil instead of butter gives the cake an incredibly soft texture and helps it stay moist for days. If you enjoy baking with olive oil, you might also like my classic lemon olive oil cake, which highlights the same technique with a bright citrus flavor.

It’s easy to make in one bowl, bakes beautifully in a single round layer, and looks right at home with nothing more than a light dusting of sugar.

Why You’ll Love This Chocolate Olive Oil Cake

• Soft, plush texture. Olive oil keeps the crumb tender and moist without feeling heavy.
• Deep chocolate flavor. Dutch-process cocoa gives this cake a rich, smooth chocolate profile.
• Simple, one-bowl method. No mixer needed — just whisk and bake.
• Elegant without frosting. A light dusting of confectioners’ sugar is all it needs.
• Keeps beautifully. This cake stays soft for several days, making it perfect for make-ahead baking.

Key Ingredients

• Olive oil — The star ingredient that creates the cake’s tender texture. A mild extra-virgin olive oil works beautifully here.
• Dutch-process cocoa powder — Provides a darker color and smoother chocolate flavor than natural cocoa.
• Buttermilk — Adds moisture and a slight tang that balances the richness.
• Brown sugar — A small amount adds depth and helps keep the cake soft.
• Hot coffee — Blooms the cocoa and intensifies the chocolate flavor without making the cake taste like coffee.

How to Make Chocolate Olive Oil Cake

Prepare the pan and oven.
Heat the oven to 350°F and grease a 9-inch round cake pan. Line the bottom with parchment so the cake releases easily after baking.

Whisk the dry ingredients.
In a large bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, baking soda, baking powder, and salt until everything is evenly combined and there are no cocoa lumps.

Add the wet ingredients.
Add the olive oil, eggs, vanilla, and buttermilk. Whisk until mostly combined. The mixture may look slightly thick at this stage, and a few small lumps are perfectly fine.

Pour in the hot coffee.
Slowly add the hot coffee and whisk until the batter is smooth and glossy. The batter will be thin, and that’s exactly what you want for a soft, tender cake.

Bake.
Transfer the batter to the prepared pan and smooth the top. Bake until the center springs back lightly and a toothpick inserted in the center comes out clean or with a few moist crumbs.

Cool completely.
Let the cake cool in the pan for about 15 minutes before turning it out onto a wire rack to cool completely. Flip it back so the domed side is facing up, then dust with confectioners’ sugar before serving if you like.

Variations and Serving Ideas

• Add a simple chocolate glaze. For a slightly dressier finish, make a thin glaze by melting about ½ cup chopped dark chocolate with 2–3 tablespoons warm heavy cream and 1 teaspoon olive oil. Stir until smooth, then pour over the cooled cake and gently nudge toward the edges for a soft, glossy finish.
• Serve with whipped cream or mascarpone. A dollop of softly whipped cream or mascarpone adds a creamy contrast that pairs beautifully with the cake’s deep chocolate flavor.
• Add citrus. Orange or blood orange zest works especially well with olive oil and chocolate. Stir a small amount into the batter or add zest over the finished cake.
• Include chocolate pieces. Fold in a handful of chopped dark chocolate or chocolate chips for pockets of melted chocolate throughout the cake.
• Make it a casual dessert plate. Serve slices with fresh berries, macerated fruit, or a drizzle of raspberry coulis for an easy but elegant presentation.

How to Store

Room temperature: Store the cooled cake covered at room temperature for up to 3 days. Because it’s made with olive oil, it stays soft and moist longer than many butter-based cakes.

Refrigerator: You can refrigerate the cake for longer storage (up to about 5 days), but bring slices to room temperature before serving for the best texture. Be sure the container is airtight so the cake doesn’t become dry.

Freezer: This cake freezes beautifully. Wrap the whole cake or individual slices tightly in plastic wrap and place in an airtight container or freezer bag. Freeze for up to 2 months. Thaw at room temperature before serving.

A Simple Chocolate Cake That Feels Special

This chocolate olive oil cake is proof that a cake doesn’t need layers or frosting to feel special. With its incredibly soft texture, deep chocolate flavor, and simple preparation, it’s the kind of recipe you’ll reach for again and again.

It’s easy enough for everyday baking but elegant enough to serve to guests, and it keeps beautifully, making it a great make-ahead dessert when you want something reliable and unfussy. For another simple, elegant chocolate dessert, try my chocolate torte, which bakes in a similar pan but has a richer, more dense texture.

Whether you finish it with a light dusting of confectioners’ sugar or add a simple glaze for a slightly dressier look, this cake delivers rich chocolate flavor in a wonderfully tender slice.