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Chocolate Olive Oil Cake Recipe

Chocolate Olive Oil Cake Recipe
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★★★★★

4.9 from 9 reviews

This Chocolate Olive Oil Cake offers a moist, rich dessert experience with deep chocolate undertones complemented by a subtle fruity note from extra virgin olive oil. Perfect for dinner parties or special occasions, this elegant cake combines simple ingredients to create a sophisticated and indulgent treat.

Ingredients

Scale

Dry Ingredients

  • 3/4 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Wet Ingredients

  • 1/2 cup extra virgin olive oil
  • 1 cup sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup buttermilk

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan thoroughly to ensure easy cake removal.
  2. Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until evenly combined to create the dry mixture.
  3. Combine Olive Oil and Sugar: In a separate bowl, whisk together the extra virgin olive oil and sugar until fully combined, creating a smooth, slightly thickened mixture.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then stir in the vanilla extract to add aromatic flavor.
  5. Add Dry and Wet Ingredients Alternately: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the dry ingredients. Mix gently until just combined to avoid overmixing and ensure the cake remains tender.
  6. Transfer Batter and Bake: Pour the batter into the prepared cake pan and smooth the top evenly. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
  7. Cool and Serve: Allow the cake to cool completely in the pan before slicing to maintain its moist texture and clean slices.

Notes

  • Use high-quality extra virgin olive oil for the best flavor and a fruity aroma.
  • Do not overmix the batter to keep the cake tender and avoid a dense texture.
  • Buttermilk adds moisture and a slight tang; substitute with milk plus 1 tsp lemon juice if unavailable.
  • For a richer chocolate flavor, use Dutch-processed cocoa powder.
  • This cake pairs wonderfully with fresh berries, whipped cream, or a dusting of powdered sugar.

Nutrition

Keywords: chocolate olive oil cake, moist chocolate cake, easy chocolate cake, olive oil dessert, chocolate cake recipe, elegant chocolate cake, egg-based cake

Find it online: https://maicook.com/chocolate-olive-oil-cake-recipe/