Dark Chocolate Olive Oil Cake Recipe

I adore this recipe because it’s incredibly rich and decadent, creating a beautifully moist chocolate cake that satisfies my sweet cravings without being overly complicated to make. Plus, the combination of dark chocolate and olive oil gives it a sophisticated flavor that’s perfect for impressing friends at a casual brunch or an intimate dinner party.

I love making desserts with an elegant touch, and this Dark Chocolate Olive Oil Cake is a case in point. The rich flavor of 4 oz of finely chopped dark chocolate and the depth of 3/4 cup of unsweetened cocoa powder make for a decadent treat.

And instead of the usual butter, I used 3/4 cup of extra virgin olive oil, which adds a unique richness. It balances beautifully with the sweetness of 1 cup of granulated sugar and the warm vanilla notes from 1 1/2 teaspoons of vanilla extract.

Indulgence has never been so close to health food.

Ingredients

Extra Virgin Olive Oil:
Includes healthy fats and moisture, increases richness.

Granulated Sugar:
Makes the cake sweet; gives it body; colors it.

Unsweetened Cocoa Powder:
Increases the intensity of the chocolate flavor; also provides antioxidants.

Dark Chocolate:
Intensifies cocoa flavor; delivers richness and depth.

Whole Milk:
Provides moisture and tenderness; allows for creaminess.

Ingredient Quantities

• 3/4 cup (180 ml) extra virgin olive oil
• 1 cup (200 g) granulated sugar
• 3/4 cup (90 g) unsweetened cocoa powder
• 1 1/2 teaspoons vanilla extract
• 2 large eggs
• 3/4 cup (180 ml) whole milk
• 3/4 cup (180 ml) boiling water
• 1 cup (125 g) all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 4 oz (115 g) dark chocolate, finely chopped

Instructions

1. Set your oven temperature to 350°F (175°C). Prepare a round cake pan that measures 9 inches (23 cm) by greasing it, then lining the bottom with parchment paper.

2. In a big bowl, mix well the olive oil, granulated sugar, and cocoa powder until you get a smooth texture.

3. Add the vanilla extract and eggs, one at a time, whisking well after each addition until the mixture is well combined.

4. Slowly pour the whole milk into the mixture, stirring constantly until the result is smooth and homogeneous.

5. In a different bowl, mix together the flour, baking powder, baking soda, and salt.

6. Slowly incorporate the dry mixture into the wet mixture, combining them gently until they are just blended.

7. Pour the water, which should be at a boiling temperature, into the mixing bowl containing the batter. Proceed to mix the two ingredients together until a smooth texture is achieved and maintained. Your resultant batter should maintain a state of liquidity, with hints of a not-so-solid mixture protruding forth from betraying clumps just before you whisk them away. This stage plays a mysterious role; no one knows for sure what keeps the batter moving in and out of the watery zone.

8. Incorporate the very finely chopped dark chocolate so that it is evenly spread throughout the batter.

9. Fill the cake pan with batter and put it in the oven. Set the timer for somewhere between 35 and 40 minutes. When the time is up, check the cake with a toothpick, and if a few moist crumbs come out attached to the toothpick, then the cake is done. If not, bake for a few more minutes and check again.

10. Allow the cake to cool in the pan for approximately 10 minutes before removing it to a wire rack where it will cool completely. Enjoy!

Equipment Needed

1. 9-inch (23 cm) round cake pan
2. Parchment paper
3. Oven
4. Large mixing bowl
5. Whisk
6. Spoon or spatula
7. Medium mixing bowl
8. Measuring cups and spoons
9. Knife (for chopping chocolate)
10. Cutting board
11. Saucepan or kettle (for boiling water)
12. Toothpick
13. Wire rack for cooling

FAQ

• Can I use a different type of olive oil?Indeed, light olive oil is permissible, though it may impart a milder flavor than that of extra virgin olive oil.
• Can I substitute non-dairy milk for whole milk?You can indeed use almond milk, oat milk, or any other non-dairy milk as a substitute.
• What can I use instead of granulated sugar?As an alternative, you can use cane sugar or coconut sugar; however, the flavor and texture of the finished product may vary slightly.
• Is it necessary to use boiling water?Indeed, when water is brought to a vigorous boil, it assists in the blooming process of cocoa, thereby enhancing the cake’s overall texture. This is due to the improved solvation (or dissolution) of the cocoa in the water.
• Can I use chocolate chips instead of chopped dark chocolate?Indeed, you can use chocolate chips, but there is nothing quite like the taste of a cookie made with finely chopped, high-quality dark chocolate. It doesn’t need to be a large amount—just a couple of ounces.
• How do I store the cake?Keep the cake in a sealed container at room temperature for no longer than 3 days, or store it in the fridge for up to a week.
• Can I freeze the cake?Absolutely, ensure it’s well wrapped in plastic and then in foil. Freezing is fine. We’re talking about a timespan of up to 3 months here.

Substitutions and Variations

Extra virgin olive oil can be substituted in equal amounts by melted coconut oil or vegetable oil.
For granulated sugar, substituting light brown sugar uses the same amount but yields a flavor that is richer.
If cocoa powder without sweeteners is not available, you can substitute Dutch-processed cocoa powder in equal amounts. Cocoa powder and Dutch-processed cocoa powder share similar flavor and color profiles. Still, they do have slightly different chemical compositions that affect their taste and appearance. Use Dutch-processed cocoa powder to maintain a recipe’s intended flavor and color that calls for cocoa powder without sweeteners.
Almond milk or oat milk can substitute for whole milk and provide a dairy-free option.
An equal amount of semisweet chocolate can be used in place of dark chocolate, but it will be a little bit sweeter.

Pro Tips

1. Use High-Quality Cocoa and Chocolate Since the chocolate flavor is the star of the recipe, using high-quality unsweetened cocoa powder and dark chocolate will make a noticeable difference in taste. Opt for a cocoa powder with at least 20-24% cocoa butter for richer flavor, and choose dark chocolate with minimum 70% cocoa content.

2. Room Temperature Ingredients Ensure that your eggs and milk are at room temperature before mixing them into the batter. This helps the ingredients to incorporate more smoothly, leading to a more uniform and tender cake.

3. Sift Dry Ingredients For a lighter texture, sift the flour, cocoa powder, baking powder, baking soda, and salt together before adding them to the wet ingredients. This will help eliminate any lumps and ensures even distribution.

4. Preheat and Stabilize Oven Make sure your oven is fully preheated to 350°F (175°C) before placing the cake inside. This ensures the cake rises properly and bakes evenly. Avoid opening the oven door during baking until you test for readiness.

5. Cooling and Moisture Retention After removing the cake from the oven, let it cool in the pan for 10 minutes to set its structure. When transferring to a wire rack, consider covering it with a clean kitchen towel or placing a lightly greased parchment paper over the top to retain moisture and prevent the cake from drying out.