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Chocolate Olive Oil Cake Recipe

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★★★★★

4.7 from 148 reviews

This moist and decadent Chocolate Olive Oil Cake combines rich cocoa flavors with the subtle fruitiness of extra-virgin olive oil, creating a tender crumb and luscious texture. Topped with a sweet, finely ground chocolate and sugar mixture that slightly melts to form a delightful crust, this cake is perfect for chocolate lovers seeking a unique twist on a classic dessert.

Ingredients

Scale

Cake Ingredients

  • 1 3/4 cups (210g) King Arthur Unbleached Cake Flour
  • 1 cup (198g) granulated sugar
  • 2 tablespoons (11g) black cocoa, sifted if lumpy*
  • 2 tablespoons (11g) unsweetened cocoa, Dutch-process or natural, sifted if lumpy
  • 1/2 teaspoon table salt
  • 3/4 teaspoon baking soda
  • 1 teaspoon King Arthur Pure Vanilla Extract
  • 1 tablespoon (14g) cider vinegar or white vinegar
  • 3/4 cup (150g) extra-virgin olive oil
  • 2/3 cup (151g) water
  • 2 large eggs

Topping Ingredients

  • 1/3 cup (57g) semisweet chocolate wafers, bittersweet chocolate wafers, or chocolate chips*
  • 2 tablespoons (25g) granulated sugar
  • 1 to 2 teaspoons coarse sparkling sugar, optional

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Lightly grease a 9-inch square baking pan to prevent the cake from sticking.
  2. Mix dry ingredients: In a medium-sized bowl, whisk together the cake flour, granulated sugar, black cocoa, unsweetened cocoa, salt, and baking soda until evenly combined and smooth.
  3. Mix wet ingredients: In a separate bowl, whisk together the vanilla extract, cider or white vinegar, extra-virgin olive oil, water, and eggs until the mixture is fully blended.
  4. Combine wet and dry: Pour the wet ingredients into the bowl containing the dry ingredients. Stir gently but thoroughly until the batter is well combined and smooth. Then pour the batter into the prepared 9-inch square pan, spreading it evenly.
  5. Bake the cake: Place the pan in the preheated oven and bake for 24 to 28 minutes, or until a toothpick or paring knife inserted in the center comes out clean or with only a few moist crumbs attached.
  6. Prepare the topping: While the cake bakes, pulse the semisweet or bittersweet chocolate wafers in a food processor until finely ground. Stir in the granulated sugar to combine well. If you do not have a food processor, finely chop the chocolate by hand before mixing with sugar.
  7. Add topping to cake: As soon as the cake finishes baking, evenly sprinkle the chocolate and sugar mixture over the hot cake surface. If desired, sprinkle 1 to 2 teaspoons of coarse sparkling sugar on top for added texture and sparkle.
  8. Melt the topping: Return the cake to the oven for about 1 minute—just long enough for the topping to settle and melt slightly into the cake’s surface.
  9. Cool the cake: Remove the cake from the oven and allow it to cool until it is just warm to the touch. Then refrigerate the cake for 10 to 15 minutes to let the chocolate topping set completely.
  10. Store properly: Once cooled, store the cake covered at room temperature for several days, or freeze it for longer preservation.

Notes

  • Black cocoa powder has an intense, deep flavor and dark color; if unavailable, you can use all unsweetened cocoa powder but the cake may be lighter in color.
  • Sifting the cocoa powders helps avoid lumps and ensures a smooth batter.
  • Using extra-virgin olive oil adds fruity notes and moistness to the cake but milder olive oils can be substituted if preferred.
  • Coarse sparkling sugar is optional but adds a pretty, crunchy finish to the topping.
  • Make sure not to overbake to keep the cake moist.
  • Storing at room temperature is best for maintaining tenderness; refrigeration is only recommended for setting the topping quickly.

Keywords: Chocolate Olive Oil Cake, Olive Oil Cake, Easy Chocolate Cake, Moist Chocolate Cake, Olive Oil Dessert, Chocolate Cake Recipe

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