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!
Moist Chocolate Olive Oil Cake
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!
Recipe Ingredients
There are three elements to this chocolate olive oil cake: the cake itself, the filing layer, and the chocolate glaze! Here’s what you’ll need:
- 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
- Flour
- Sugar
- Baking Soda
- Salt
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 Success
- 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
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.
Can I Freeze This?
Yes, ma’am! 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 whenever you’re craving something chocolatey and delicious!
More Irresistible Chocolate Cakes to Try
- Kahlua Chocolate Cake
- Black Magic Chocolate Cake
- Cookies and Cream Flourless Chocolate Cake
- Quick Cherry Chocolate Cake
- Keto Chocolate Fudge Cake Recipe
Chocolate Olive Oil Cake
Ingredients
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 6 tablespoons cocoa powder
- 2 teaspoons baking soda
- ½ teaspoon table salt
- 3/4 cup extra virgin olive oil
- 2 tablespoons white vinegar
- 1 tablespoon pure vanilla extract
- 2 cups cold water
- 2 cups heavy cream
- 1 teaspoon pure vanilla extract
- 2 tablespoons sugar
- 1/4 cup prepared espresso
- 1 1/2 cups heavy cream
- 2 3/4 cups chocolate chips, chopped
Instructions
- Preheat the oven to 350˚F.
- In a large mixing bowl sift together the flour, sugar, cocoa, baking soda and salt.
- Set the bowl to the mixer and with your mixer on low speed, pour in the oil, vinegar, vanilla, and water; beat until smooth.
- Pour the mixture into two 9″ cake pans coated with butter and dusted with flour. 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 cool completely.
- Combine the whipping cream, vanilla, and sugar. Cover and chill in the refrigerator for 30 minutes. When chilled, beat the mixture until stiff peaks form.
- Spread the whipped cream over one of the cakes, then set the other cake on top.
- Stir together the instant espresso and boiling water until smooth. Set aside.
- 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 espresso.
- Keep the glaze warm until ready to use, then pour it over the cake.
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.
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