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A delicious recipe for moist, rich Chocolate OIive Oil Cake that will change your life! With subtle hints of olive oil flavor, layered with whipped cream and topped with a decadent mocha glaze. It’s a chocolate cake like you’ve never had before!
Chocolate Olive Oil Cake Recipe
Are you ready for the moistest and most delicious cake you’ll ever have? Brace yourself, because this glazed chocolate cake made with olive oil will change your life! This decadent olive oil chocolate cake is the crowd-pleaser of all crowd-pleasing desserts.
Layers of supremely fluffy yet moist chocolate cake and whipped cream, with delicious hints of olive oil and espresso. I’m drooling as I type! I serve this cake at get-togethers and dinners, always to rave reviews. It’s super impressive, crazy delish, and easy to make at the same time. Basically, it’s the ultimate triple threat.
What is Olive Oil Cake?
Olive oil cake is like a regular chocolate cake (only WAY better, IMO) where the key difference is the taste and texture. Olive oil brings incredible moisture to this chocolate cake; it also intensifies the rich chocolate flavor thanks to the subtle bitterness.
Is Olive Oil Cake Healthier Than Regular Cake?
Extra virgin olive oil has many heart-healthy benefits compared to vegetable oils or butter. Olive oil is high in antioxidants and monounsaturated fats, plus it’s anti-inflammatory. Because of this, not only is this chocolate olive oil cake just as moist and delicious, but it’s also healthier than more traditional chocolate cakes!
Chocolate Olive Oil Cake Ingredients
There are three elements to this chocolate cake: the cake itself, the filling layer, and the chocolate glaze.
- Cocoa: Dark cocoa powder (Dutch-process) is great for this chocolate cake. You can also use regular cocoa powder.
- Extra Virgin Olive Oil: The star of the show! So choose wisely, and get a good quality extra virgin olive oil. Some are stronger or milder than others, so use one that suits your tastes.
- White Vinegar: A little bit of white vinegar in the batter reacts with baking soda to make the cake fluffier. Science!
- Whipping Cream: For the perfectly airy and delicious whipped cream filling that’s seriously to die for!
- Vanilla Extract: For the cake, as well as the whipped cream.
- Espresso: I use instant espresso for the chocolate glaze, however you can also use regular espresso prepared ahead and set aside.
- Chocolate: Good quality chopped chocolate and not chocolate chips.
- Heavy Cream: Needed for the chocolate glaze.
- Flour: I use all-purpose flour.
- Sugar: Helps to add sweetness and flavor and to retain moisture, keeping the cake soft and tender.
- Baking Soda: Make the cake rise and become light and fluffy.
- Salt: It enhances the overall flavor of the cake and balances the sweetness.
How to Make Chocolate Olive Oil Cake
This chocolate cake comes together SO quickly. Layer cakes may sound ambitious, but I promise you, you’ll be having your cake (and eating it, too) in no time!
- Make the Cakes: Combine the dry ingredients in a mixing bowl. Set the mixer to low speed while you slowly add in the olive oil and other wet ingredients. Once smooth, pour the batter into two prepared pans, and bake until a toothpick inserted into the centers comes out clean.
- Make the Whipped Cream: While the cake layers are cooling, combine the ingredients for the whipped cream layer. Pop the mixture into the fridge to chill, before beating the mixture until you have lovely, stiff peaks.
- Assemble the Cake: Spread a thick layer of whipped cream over one cake, and then place the other cake on top.
- Make the Chocolate Glaze: Combine the heavy cream and chopped chocolate in a double boiler, stirring until fully melted. Stir in your prepared espresso, and voila!
- Glaze: Keep the chocolate glaze warm until you’re ready to use it, and then pour it over the cake to finish.
Tips for A Successful Chocolate Cake
- Use Quality Ingredients: The flavor of your olive oil cake will be unique to the oil you choose. So invest in a good quality EVOO (it’s worth it for so many recipes!). The same applies to the chocolate for the glaze; invest in the good stuff and be rewarded with the best results.
- Substitute the Mocha Glaze: I won’t lie, the mocha chocolate glaze is a non-negotiable in my books! However, if you’d like to skip it or switch it, you can easily top this cake with other options, like this Mascarpone Frosting or even a regular ol’ Chocolate Frosting. You can also see below for more topping ideas!
Topping Ideas For Cakes
This chocolate cake is delicious all on its own, but it’s also the perfect blank slate for all sorts of toppings and decorations. Here are some easy topping ideas:
- Powdered Sugar
- Extra Whipped Cream
- Chocolate Shavings
- Cocoa Powder
- Crushed Pecans, Walnuts, or Hazelnuts
- Pistachios
- Lemon or Orange Zest
- Fresh Berries
How to Store Extras
- Store your chocolate olive oil cake airtight at room temperature for up to 4 days or up to one week in the fridge.
- To freeze, once the cake is completely cool, wrap it tightly or store it in a freezer-safe container. You can freeze the whole cake or individual slices. Thaw the cake in the fridge when craving something chocolatey and delicious!
More Irresistible Chocolate Cakes to Try
- Kahlua Chocolate Cake
- Black Magic Chocolate Cake
- German Marble Cake
- Quick Cherry Chocolate Cake
- Keto Chocolate Fudge Cake Recipe
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Chocolate Olive Oil Cake
Ingredients
For the Cake
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 6 tablespoons cocoa powder
- 2 teaspoons baking soda
- ½ teaspoon table salt
- ¾ cup extra virgin olive oil
- 2 tablespoons white vinegar
- 1 tablespoon pure vanilla extract
- 2 cups cold water
For the Whipped Cream
- 2 cups heavy cream
- 1 teaspoon pure vanilla extract
- 2 tablespoons sugar
For the Mocha Glaze
- ¼ cup prepared espresso
- 1½ cups heavy cream
- 2¾ cups semi-sweet chocolate chips,, chopped
Instructions
- Preheat the oven to 350˚F. Coat the insides of two 9-inch cake pans with butter. Afterward, add a bit of flour to each, shaking and rotating the pans to ensure they're fully dusted. Set aside.
- In your stand mixer's bowl, sift together the flour, sugar, cocoa, baking soda, and salt. Pour in the oil, vinegar, vanilla, and water; beat on low speed until the batter is combined and smooth. Evenly distribute the batter between the two cake pans.
- Bake for 30 minutes or until a toothpick inserted in the center of the cake comes out clean. Put the cake pans on cooling racks and cool for 15 to 20 minutes before removing the cakes from the pans to let them cool completely.
- Before you start filling and stacking, trim and level the cake layers. Sometimes cakes bake with a slight hump on top. Use a long serrated knife to trim off any domes that bake up on the tops of your cakes.
For The Whipped Cream
- Meanwhile, whisk together the whipping cream, vanilla, and sugar in a bowl. Cover and chill in the refrigerator for 20 to 30 minutes. Then remove from the fridge and, using a mixer, beat the mixture until stiff peaks form.
- Spread the whipped cream over one of the trimmed cooled cakes, then set the other cake layer on top. Set aside.
For The Mocha Glaze
- Make the espresso.
- Combine the heavy cream and chopped chocolate in a double broiler. Stir until the chocolate is completely melted and the sauce is very smooth. Stir in the brewed espresso.
- Keep the glaze warm until ready to use, then pour it over the cake and spread it all around.
- Cut and serve.
Notes
- Quality Ingredients: Choose a good quality extra virgin olive oil. Its subtle fruitiness will complement the rich chocolate flavor without overpowering it.
- Cocoa Powder: Always sift your cocoa powder together with the other dry ingredients to eliminate any lumps.
- Pan Preparation: Lining your cake pans with parchment paper circles and buttering and flouring will ensure a smooth release every time.
- Baking: Olive oil cakes tend to be moist. To make sure you’re not overbaking, start checking for doneness a couple of minutes earlier than the recipe suggests.
- Cooling Time: Allow the cake layers to cool completely before assembling. This will make sure the whipped cream and mocha glaze don’t melt upon contact.
- Flavor Boost: For an extra kick, consider adding a pinch of sea salt or flaky salt to the top after glazing. The salt will enhance the chocolate flavor and add a gourmet touch.
- Refrigeration: If not serving immediately after assembling, consider refrigerating the cake to set the glaze and maintain the integrity of the whipped cream layer.
- Serving: Use a hot knife (dipped in hot water and then wiped dry) for cleaner slices when cutting through the cake, especially if it has been chilled.
- Storage: This cake can be stored in an airtight container in the refrigerator for up to 7 days. Allow slices to come to room temperature for 10 minutes for the best flavor and texture before serving. You can also freeze the cake for 2 to 3 months.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Olive oil desserts are so popular, did the olive oil come through and become a flavor you tasted? I do a similar one except flourless and salty
There’s a bit of an olive oil taste to it, but it’s a good taste…like a sweet, chocolatey, evoo taste. ๐
Happy Birthday to your hubby. This such a gorgeous b-day cake. I love the glaze, too. My husband’s birthday isn’t until Sept., but our Anniversary is at the end of the month. I’m bookmarking this now!
This looks delicious!! Too bad the birthdays have passed for the year in our family. I will have to find another excuse to make it – and definitely with the cream filling!
Happy bday to hubby!! You did great with Dennis’ recipe! Yum! Look at that middle!!
Aww, happy birthday to your husband, Kate. I hope he had a great day! The cake looks marvelous! Now, I wish they had springform pans in the shape of sheet cakes. I can’t ever turn mine out so some is always stuck to it. I do butter and flour it like I’m told. Is there a timing thing? Like, should I let it cool for 15 minutes or something before trying to get it out? I would think that makes it even more stuck to the pan. My mother makes jelly rolls and I don’t know if it’s because it’s a sponge she’s making or her method of pan preparation but, they always come out! She margarines the baking sheet and then places wax paper on top of it. Then, she margarines the wax paper! Comes out every time. Oy… me and cakes have a bad track record–round, rectangular, what have you… never just right ๐
Hi Hester! I have one thing to say, Thank God for springform pans!! ๐
I’ve been in a few of those sticky situations and with time I learned that you have to let the cake cool completely before removing it from the pan. And you have to bang on the pan for the cake to come out! ๐
Happy birthday to your husband! That cake is absolutely perfect. I love the thought of the whipped cream icing as well. It looks like I’ll have to do likewise.
My husband is 7 years younger than me and oh yeah, it’s a good thing.
Happy Birthday to your lucky husband!!! The cake looks absolutely delicious ๐ the perfect birthday one!!!
happy birthday to your husband!
i made chef dennis’s cake for my cousin’s birthday too and it was fantastic! my cousin loved it … this recipe is definitely a keeper ๐
happy birthday to your hubby ๐ and the cake looks perfect and it’s without egg !!
PS: my hubby is younger than me too and yes, I like that ๐
Happy birthday to your husband. I bet this cake was quite a treat for him. It looks delicious!