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chocolate olive oil cake

Chocolate Olive Oil Cake

  • Author: Rosana
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 12 servings 1x
  • Category: Dessert


This soft and surprisingly light Chocolate Olive Oil Cake with a deep dark cocoa flavor, is the perfect year-round dessert!


  • 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


  1. Preheat the oven to 350F. Grease and flour a 10-cup bundt pan. Set aside.
  2. 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.
  3. In a separate bowl, combine the wet ingredients (except water); vanilla, olive oil, milk and eggs. Whisk until fully incorporated.
  4. Add the wet ingredients to the dry ingredients, fold using a spatula.
  5. Slowly, add the boiling water and fold until fully combined.
  6. Transfer to bundt pan. Smooth the top out using a spatula. Tap the pan to remove air bubbles.
  7. Bake for 45-50 minutes, or until toothpick comes out clean.
  8. Cool in pan for 15 minutes. Then turn it out onto a cooling rack to cool completely. Enjoy!

Keywords: chocolate olive oil cake, olive oil cake