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Chocolate Olive Oil Cake

A rich and moist chocolate cake using olive oil for a unique flavor, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 slices
Course: Cake, Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour Provides structure and a soft crumb for the cake.
  • 1/2 cup Dutch-process cocoa powder Offers a rich, smooth chocolate flavor without bitterness.
  • 1 cup granulated sugar Sweetens the cake, contributing to its overall moistness.
  • 1/2 cup brown sugar Adds depth and moisture, enhancing the cake's texture.
  • 1 tsp baking soda Helps the cake rise, ensuring a light and fluffy texture.
  • 1 tsp baking powder Works with baking soda for an extra lift in the cake.
  • 1/2 tsp salt Balances sweetness and enhances the flavors of the other ingredients.
Wet Ingredients
  • 1/2 cup olive oil Adds moisture and a subtle richness without overpowering flavors.
  • 2 large eggs Bind the ingredients together, providing structure and richness.
  • 1 tsp vanilla extract Infuses warmth and a hint of sweetness to the cake.
  • 1 cup buttermilk Contributes tenderness and a slight tang, enriching the flavor.
  • 1 cup hot coffee Intensifies the chocolate flavor and encourages a glossy batter.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) to ensure even baking.
  2. Grease a 9-inch round cake pan and line the bottom with parchment for easy release.
Mixing
  1. In a large bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, baking soda, baking powder, and salt until well combined.
  2. Incorporate the olive oil, eggs, vanilla extract, and buttermilk into the dry mix. Whisk until mostly combined, noting that a few small lumps are acceptable.
  3. Pour in the hot coffee and whisk the batter until it becomes smooth and glossy; it will be thin.
Baking
  1. Transfer the cake batter into the prepared pan, smoothing the top before baking.
  2. Place in the oven and bake for 35 to 40 minutes, or until the center springs back when lightly touched and a toothpick inserted comes out clean or with a few moist crumbs.
  3. Let the cake cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely, flipping it twice so it’s right side up.
Serving
  1. If desired, dust with confectioners’ sugar before serving for an elegant touch.

Notes

Ensure all your ingredients are at room temperature before mixing for a smoother batter. Use high-quality cocoa powder for the best flavor. Allow the cake to cool completely before slicing.