Get the Recipe:
Chocolate Olive Oil Cake
This chocolate olive oil cake is soft, deeply chocolatey, and incredibly easy to make. Made with olive oil for a tender crumb and rich flavor, it’s a simple single-layer cake that feels elegant enough for any occasion — no frosting required.
Ingredients
- 1 ¾ cups (210 g) all-purpose flour
- ½ cup (42 g) Dutch-process cocoa powder
- 1 cup (200 g) granulated sugar
- ¼ cup (50 g) firmly packed brown sugar
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup (180 ml) olive oil
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup (240 ml) buttermilk, at room temperature
- ½ cup (120 ml) hot coffee (or hot water), ideally around 170–190°F
Recommended Products
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment for easy release.
- In a large bowl, whisk together the flour, cocoa, granulated sugar, brown sugar, baking soda, baking powder, and salt until well combined.
- Add the olive oil, eggs, vanilla, and buttermilk. Whisk until the mixture is mostly combined. (A few small lumps are fine.)
- Pour in the hot coffee and whisk until smooth and glossy. The batter will be thin.
- Pour into the prepared pan and smooth the top. Bake 35–40 minutes, or until the center springs back when lightly touched and a toothpick comes out clean or with a few moist crumbs.
- Let the cake cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely. (Flip twice so it’s right side up.)
- Dust with confectioners’ sugar before serving if you like.
Video
Notes
- Olive oil: Use a mild extra-virgin olive oil with a pleasant, fruity flavor. Avoid strongly peppery oils that may overpower the chocolate.
- Hot coffee: Hot coffee enhances the chocolate flavor without making the cake taste like coffee. Hot water works as a substitute.
- Thin batter: The batter will be thin after adding the coffee. This is normal and helps create the cake’s soft texture.
- Surface cracks: A gentle dome and light cracks on top are normal for this style of cake.
- Storage note: Keep in an airtight container at room temperature up to 3 days, or wrap and freeze up to 2 months.
Show off your baking masterpiece!Snap a pic, tag @bakeorbreak, and use #bakeorbreak on Instagram. Can't wait to see your creation!
