Chocolate Olive Oil Cake
This soft and surprisingly light Chocolate Olive Oil Cake with a deep dark cocoa flavor, is the perfect year-round dessert!
I wanted to share a beautiful and comforting cake with you, in hopes to bring joy into your kitchens. This Chocolate Olive Oil cake has become my go-to cake during this time at home.
How to make a Chocolate Olive Oil Cake
Since you love simple cakes (and so do we), I made this recipe as simple as possible. Simply combine the dry ingredients in one bowl, and the wet in another. Add the wet mixture to the dry bowl and fold until fully incorporated. Once the batter is completely mixed, add 1 cup of hot water, fold and transfer to a greased bun pan. Bake for 45-50 minutes at 350F. Easy, right?
Why add Boiling Water to Chocolate Cake?
Adding boiling water to cakes helps with the hydration of gluten (found in all purpose flour), helps dissolve sugar, salt, baking soda and when combined with cocoa powder, it helps ‘bloom’ the cocoa enhancing it’s flavor.
Ingredients to make Chocolate Olive Oil Cake
This recipe calls for simple ingredients. Here are some brand suggestions (not sponsored):
- La Tourangelle Extra Virgin Olive Oil
- White Lily All Purpose Flour
- Rodelle Vanilla Extract
- Hershey’s Unsweetened 100% Cocoa Powder
Equipment needed:
I got so many questions about the bundt pan I used! You can use any bundt pan, my preferred brand is NordicWare. You can find it on Amazon & Williams Sonoma (and sometimes HomeGoods!)
How to prevent cakes from sticking to Bundt Pans
My go-to trick is to grease and flour bundt pans to prevent cakes from sticking!
I also use Bakers Joy Non-stick Baking Spray, which is essentially the same thing but easier!
Looking for the Best Bundt Cakes? Check these out:
If you loved this recipe, leave a comment below, rate and review! Share it with me on Instagram using #yogaofcooking. It always makes my day!
Happy Baking! x
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Chocolate Olive Oil Cake
- Total Time: 55 minutes
- Yield: 12 servings
Description
This soft and surprisingly light Chocolate Olive Oil Cake with a deep dark cocoa flavor, is the perfect year-round dessert!
Ingredients
- 2 1/2 cups all purpose flour
- 3/4 cup cocoa powder (dutch process)
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp kosher salt
- 1 1/2 cup granulated sugar
- 1 1/4 cup light brown sugar
- 1 tbsp vanilla extract
- 1 cup Extra Virgin Olive Oil
- 1 cup whole milk
- 3 medium eggs, room temperature
- 1/2 cup boiling water
Instructions
- Preheat the oven to 350F. Grease and flour a 10-cup bundt pan. Set aside.
- In a large bowl, sift the dry ingredients; flour, cocoa powder, baking powder and baking soda. Mix in the salt, granulated sugar and light brown sugar.
- In a separate bowl, combine the wet ingredients (except water); vanilla, olive oil, milk and eggs. Whisk until fully incorporated.
- Add the wet ingredients to the dry ingredients, fold using a spatula.
- Slowly, add the boiling water and fold until fully combined.
- Transfer to bundt pan. Smooth the top out using a spatula. Tap the pan to remove air bubbles.
- Bake for 45-50 minutes, or until toothpick comes out clean.
- Cool in pan for 15 minutes. Then turn it out onto a cooling rack to cool completely. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
This is an awesome recipe and i really would like to try it in an 8 x 8 square pan like the for brownies. Do you think it’s possible and if it’s fine please let me know and the temperature and time to bake this.thank you so much
Looks amazing!
Is there any altitude adjustment that has to be made?
I haven’t tested it so I can’t say for sure!
This looks so good. I never imagined a chocolate cake with Olive oil will taste so delicious. Thank you for sharing this wonderful recipe, absolutely loved it.
im so glad you liked it!
Hey, can this be made eggless?
Hi! I haven’t tried it and I wouldn’t recommend it actually.
Can this be made egg free? If yes what is the substitute for eggs?
I haven’t tried it so I can’t say for sure!
Can you drizzle a glaze over it?
Yes of course!
Hi, can I make this the day before and if so should I refrigerate it?
Yes, you can make it the day before. I’d leave it at room temperature on your countertop and cover with foil.
Are the sugar amounts correct; 1 1/2 regular plus 1 1/4 Light brown for a total of 2 3/4?……
The amount of sugar is correct.
Hi, what camera did you use to shoot this? Photos are amazing!
Thank you so much, Kristin! You can find all my photography gear here.
I only have large eggs. Can I use them instead of medium eggs?
Yes, it shouldn’t be a problem!
Love this recipe. The cake stays moist and the flavor is simply amazing!!!
can we replace the brown sugar with just granulated sugar? and use other veg oil instead of olive oil? thanks a lot 🙂
Hi Lidya, changing ingredients will alter the result and taste. I wouldn’t recommend it!
Just made it and it’s soooo delicious!! Thank you so much!
can I add espresso powder with boiling water? will it enhance chocolate tast
Yes, definitely!
This has become a favorite in our household!
This looks so good! What a fun treat to make for friends!