82% would make this again

Chocolate Olive Oil Cake

Name: Chocolate Olive Oil Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8
Cuisine: American
Ingredients: For the Cake; 1 cup (125 g) all purpose flour (or gluten free flour blend, 1:1 swap); ½ cup (50 g) unsweetened cocoa powder; 1 cup (200 g) granulated sugar; 1 teaspoon baking soda; ½ teaspoon baking powder; ½ teaspoon salt; 2 large eggs, room temperature; ½ cup (120 ml) extra virgin olive oil (mild or fruity your choice); 1 teaspoon vanilla extract; ½ cup (120 ml) brewed espresso (or very strong coffee), hot; ½ cup (120 ml) hot water; For the Ganache; ½ cup (90 g) dark chocolate chips or chopped dark chocolate; ¼ cup (60 g) plain Greek yogurt; 2 tablespoons unsweetened cocoa powder; 2 tablespoons powdered sugar (more to taste); 2 tablespoons extra virgin olive oil; Pinch of salt; ½ teaspoon vanilla extract; Optional Toppings; Fresh berries (raspberries, strawberries, blueberries); Chocolate shavings or curls; A dusting of cocoa powder or powdered sugar

Vish G

August 22, 2025

This chocolate olive oil cake is proof that simple ingredients can make something truly special. The olive oil gives it a moist crumb and delicate flavour while cocoa and espresso make it deeply chocolatey. Finished with a silky yogurt ganache, it is a cake that feels both comforting and elegant. You’ll be pleasantly surprised how every bite feels so fluffy you’ll get love from your guests.

PREP TIME

15 MIN

COOK TIME

35 MIN

SERVINGS

Ingredients

For the Cake
1 cup (125 g) all purpose flour (or gluten free flour blend, 1:1 swap)
½ cup (50 g) unsweetened cocoa powder
1 cup (200 g) granulated sugar
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
2 large eggs, room temperature
½ cup (120 ml) extra virgin olive oil (mild or fruity your choice)
1 teaspoon vanilla extract
½ cup (120 ml) brewed espresso (or very strong coffee), hot
½ cup (120 ml) hot water
For the Ganache
½ cup (90 g) dark chocolate chips or chopped dark chocolate
¼ cup (60 g) plain Greek yogurt
2 tablespoons unsweetened cocoa powder
2 tablespoons powdered sugar (more to taste)
2 tablespoons extra virgin olive oil
Pinch of salt
½ teaspoon vanilla extract
Optional Toppings
Fresh berries (raspberries, strawberries, blueberries)
Chocolate shavings or curls
A dusting of cocoa powder or powdered sugar

Instructions

Preheat oven to 350°F (175°C). Grease a 9 inch round cake pan and line the bottom with parchment paper.
In a large mixing bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder and salt until no lumps remain.
Add eggs, olive oil and vanilla extract. Whisk gently until the batter just comes together (it will be thick).
Slowly pour in the hot espresso and hot water while whisking. The heat will bloom the cocoa and make the batter smooth and glossy.
Mix until fully combined but do not overmix.
Pour the batter into the prepared pan.
Bake for 30-35 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
Gently melt the dark chocolate in a heatproof bowl over simmering water (or microwave in short bursts).
Whisk in the Greek yogurt, cocoa powder, powdered sugar, olive oil, salt and vanilla extract until thick and glossy.
Taste and adjust sweetness if needed. Spread the ganache generously over the cooled cake.
Top with fresh berries, chocolate shavings or a dusting of cocoa powder for a beautiful finish.
Slice, serve and enjoy!