Chocolate Olive Oil Cake in Instant cooks

If you’re a fan of rich, moist chocolate cakes with a twist, then Chocolate Olive Oil Cake should be on your must-try list. This cake blends the luxurious depth of chocolate with the subtle, fruity notes of olive oil, creating a dessert that is both indulgent and surprisingly light. Whether you’re a seasoned baker or just starting out, this cake is simple to prepare yet delivers extraordinary flavor and texture.

Olive oil, typically used in savory dishes, lends a unique moistness to the cake while enhancing the chocolate flavor. The result is a cake that’s soft, slightly nutty, and so flavorful that it could easily become your new favorite. Plus, it’s versatile and can be easily adapted to suit different dietary needs.

In this article, we’ll dive deep into the art of making Chocolate Olive Oil Cake, from the ingredients to step-by-step instructions, and how to customize it to your tastes.

What is Chocolate Olive Oil Cake?

The Chocolate Olive Oil Cake is a rich, fudgy dessert that combines the boldness of dark chocolate with the smooth richness of olive oil. Olive oil creates an incredibly moist crumb while providing a subtle, earthy undertone that complements the chocolate without overpowering it. The result is a cake that’s lighter and more delicate than traditional chocolate cakes, with a complex, satisfying flavor.

Unlike many cakes that rely on butter for richness, olive oil adds a healthier fat source while contributing to the cake’s fluffy and airy texture. The cake is often finished with a glossy chocolate frosting made with olive oil, sour cream, and a hint of maple syrup, creating a smooth, indulgent topping that ties everything together.

Ingredients for Chocolate Olive Oil Cake

Making a Chocolate Olive Oil Cake requires just a handful of high-quality ingredients. Here’s what you’ll need:

• Olive oil: Use a high-quality extra-virgin olive oil for the best flavor. A mild, fruity olive oil will offer a subtle undertone, while a robust one will give the cake a more distinct olive oil flavor.

• Cocoa powder: Dutch-process cocoa powder is preferred for its smoother, richer flavor compared to regular cocoa powder.

• Flour: All-purpose flour is typically used for the cake, but you can substitute gluten-free flour if needed.

• Powdered sugar: Adds sweetness and lightness to the cake, giving it a tender, fluffy texture.

• Eggs: Bind the ingredients and provide structure to the cake. A combination of whole eggs and egg yolks adds richness.

• Sour cream: Contributes to the moist texture of the cake and adds a slight tanginess.

• Baking soda and baking powder: These leavening agents help the cake rise, giving it the light, fluffy texture.

• Vanilla extract: Enhances the overall flavor of the cake.

• Hot water: Adds moisture and helps to create a smooth batter.

 

How to Make Chocolate Olive Oil Cake

Making a Chocolate Olive Oil Cake is simple and requires just a few basic steps. Here’s how to make it from scratch:

Step-by-Step Instructions

1. Preheat and prepare the pan:
   Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper for easy removal.

2. Mix the dry ingredients:
   In a large bowl, whisk together the flour, cocoa powder, powdered sugar, baking soda, baking powder, and salt. Make sure the ingredients are well combined to ensure even distribution in the batter.

3. Combine the wet ingredients:
   In a separate bowl, beat together the olive oil, sour cream, eggs, egg yolks, and vanilla extract. Once the mixture is smooth, add the hot water and whisk until the batter is glossy and well-combined.

4. Combine the wet and dry ingredients:
   Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix the batter, as this can affect the cake’s texture.

5. Bake the cake:
   Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs. The cake should be puffed and set around the edges but slightly soft in the center.

6. Cool the cake:
   Let the cake cool in the pan for about 20 minutes. Then, run a knife around the edges and carefully remove the cake from the pan. Let it cool completely on a wire rack before frosting.

Chocolate Olive Oil Cake Frosting

While the Chocolate Olive Oil Cake is delicious on its own, the frosting takes it to a whole new level. This frosting, made with olive oil and sour cream, creates a glossy, fudgy finish that pairs perfectly with the cake. Here’s how to make the decadent frosting:

Frosting Ingredients

• 1 cup (170g) semisweet chocolate chips

• 1 tablespoon extra-virgin olive oil

• 1/4 cup (60g) sour cream, at room temperature

• 1/2 tablespoon pure maple syrup (or honey/corn syrup for shine)

• Finely chopped salted roasted pistachios (optional, for topping)

Frosting Instructions

1. Melt the chocolate:
   In a microwave-safe bowl, heat the chocolate chips and olive oil together in 30-second intervals, stirring each time until melted and smooth. This should take about 1 to 1.5 minutes in total.

2. Mix in the sour cream and syrup:
   Once the chocolate has melted, mix in the sour cream and maple syrup. Stir until the frosting becomes glossy and smooth.

3. Spread the frosting:
   After the cake has cooled to room temperature, pour the frosting onto the center of the cake. Use a spoon or spatula to spread it towards the edges, creating swirls and a smooth surface.

4. Optional topping:
   For added texture and flavor, sprinkle finely chopped pistachios or another nut of your choice on top of the cake. You can also add a dash of sea salt for contrast.

Customizing Your Chocolate Olive Oil Cake

One of the best things about the Chocolate Olive Oil Cake is how customizable it is. You can easily modify it to suit your dietary preferences or add personal touches to make it even more special. Here are a few ideas:

1. Making it Gluten-Free

If you need a gluten-free version, simply substitute the all-purpose flour with a gluten-free flour blend. A 1:1 gluten-free flour like Bob’s Red Mill or King Arthur Flour works perfectly and maintains the texture of the cake.

2. Adding Flavor Variations

While olive oil and chocolate create a wonderful flavor balance, you can experiment with different flavor extracts. Consider adding a teaspoon of orange extract, almond extract, or even coffee to the batter for a unique twist on the classic.

3. Vegan Version

For a vegan version, replace the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water for each egg). Swap the sour cream with a plant-based yogurt or coconut cream, and use dairy-free chocolate chips for the frosting.

4. Topping Ideas

While pistachios are a great choice, you can also top your cake with other nuts like walnuts, almonds, or hazelnuts. If you prefer something fruity, fresh berries like raspberries or strawberries make a beautiful contrast to the rich cake. You can also drizzle some honey or balsamic reduction for an unexpected and delightful finish.

Tips for Perfecting Your Chocolate Olive Oil Cake

To ensure your Chocolate Olive Oil Cake turns out just right, here are a few helpful tips:

1. Use a Mild Olive Oil

If you’re new to baking with olive oil, start with a mild extra-virgin olive oil. While it should still have some fruitiness, it won’t overpower the chocolate flavor. If you’re a fan of stronger olive oil flavors, try a more robust variety, such as Spanish or Greek olive oil.

2. Don’t Overmix the Batter

Overmixing can cause the cake to become dense. Once you combine the wet and dry ingredients, stir until just combined. The batter should be smooth but not overworked.

3. Allow the Cake to Cool Completely

Make sure the cake has cooled completely before frosting. Applying frosting to a warm cake will cause it to melt and result in a messy finish. Let the cake cool for at least 20 minutes before transferring it to a wire rack to cool completely.

4. Adjust the Sweetness

If you prefer a less sweet cake, you can reduce the amount of powdered sugar in the cake batter or the frosting. Just keep in mind that reducing the sugar may affect the texture of the cake slightly, as sugar helps maintain moisture.

Storing Your Chocolate Olive Oil Cake

Proper storage is key to keeping your Chocolate Olive Oil Cake fresh and delicious. Here are a few options for storing the cake:

1. Room Temperature

If you plan on eating the cake within 2-3 days, store it at room temperature. Cover the cake with plastic wrap or store it under a cake dome to keep it fresh. The cake will stay moist for a few days and retain its texture.

2. Refrigeration

For longer storage, refrigerate the cake. After the cake has cooled completely, wrap it tightly in plastic wrap or store it in an airtight container. It will keep in the fridge for up to 5 days.

3. Freezing

To freeze the Chocolate Olive Oil Cake, wrap the cake tightly in plastic wrap, followed by aluminum foil. Freeze for up to 2 months. When you’re ready to enjoy it, let the cake thaw overnight in the refrigerator and bring it to room temperature before serving.

Why Chocolate Olive Oil Cake is a Perfect Dessert for Any Occasion

The Chocolate Olive Oil Cake is not just a regular chocolate cake—it’s an elegant twist on a classic dessert. Olive oil adds a unique richness to the cake, making it stand out from traditional butter-based cakes. It’s versatile enough to be served at a variety of occasions, from casual gatherings to special celebrations. The cake is simple yet sophisticated, making it a great option for both beginner and experienced bakers.

1. Healthier Alternative

While most chocolate cakes rely on butter, the use of olive oil makes this cake a healthier alternative. Olive oil is rich in healthy monounsaturated fats and antioxidants, making it a great choice for those looking for a more nutritious dessert option. Plus, it helps keep the cake moist without adding excessive calories from butter.

2. Perfect for Dietary Needs

The Chocolate Olive Oil Cake is easily customizable to accommodate different dietary needs. You can make it gluten-free by using a 1-to-1 gluten-free flour blend, and it can be made dairy-free by swapping out the sour cream for a plant-based yogurt and using dairy-free chocolate chips. This cake can also be vegan-friendly by substituting the eggs with flax eggs and adjusting the frosting.

3. Easy to Make Yet Impressive

One of the best things about the Chocolate Olive Oil Cake is that it’s incredibly easy to make, yet it has a rich, decadent flavor that will impress your guests. Whether you’re baking for a special event or just to satisfy your sweet tooth, this cake offers a sophisticated, indulgent experience without requiring complex techniques or hard-to-find ingredients.

Serving and Pairing Suggestions for Chocolate Olive Oil Cake

While the Chocolate Olive Oil Cake is delicious on its own, there are plenty of ways to elevate it with pairings and serving ideas. Here are some suggestions to make your cake even more irresistible:

1. Pair with Fresh Fruits

Fresh berries, like raspberries, strawberries, or blackberries, are an excellent contrast to the rich, smooth texture of the cake. The tangy sweetness of the berries complements the dense, fudgy cake beautifully.

2. Serve with Ice Cream or Whipped Cream

For an indulgent dessert, serve the cake with a scoop of vanilla, chocolate, or even coffee ice cream. The cold, creamy ice cream pairs perfectly with the warm, moist cake. Alternatively, a dollop of freshly whipped cream will add a light, airy contrast to the rich texture of the cake.

3. Add Nuts for Crunch

For extra texture, top the Chocolate Olive Oil Cake with toasted nuts such as pistachios, almonds, or hazelnuts. These nuts provide a delightful crunch that contrasts with the soft cake and frosting. Plus, the nuts pair wonderfully with the subtle nutty flavor of the olive oil.

4. Add a Drizzle of Caramel

If you want to make the cake even more decadent, consider drizzling a bit of homemade or store-bought caramel sauce over the top. The sweet, buttery caramel adds a new layer of flavor that complements both the chocolate and olive oil.

Storing Your Chocolate Olive Oil Cake

Storing your Chocolate Olive Oil Cake properly will ensure that it stays fresh and delicious for several days. Here are some tips for storing and preserving your cake:

1. Room Temperature Storage

If you plan to enjoy the cake within 2 to 3 days, you can store it at room temperature. Simply cover the cake with plastic wrap or place it under a cake dome to keep it fresh. The cake will remain moist and delicious for a few days at room temperature.

2. Refrigeration

For longer storage, you can refrigerate the Chocolate Olive Oil Cake. After the cake has cooled completely, wrap it tightly in plastic wrap or store it in an airtight container. The cake will stay fresh in the refrigerator for up to 5 days. Be sure to bring it to room temperature before serving to enjoy its full flavor.

3. Freezing the Cake

To freeze the cake, wrap it tightly in plastic wrap and aluminum foil. Store it in a freezer-safe container for up to 2 months. When you’re ready to enjoy it, allow the cake to thaw overnight in the refrigerator and then bring it to room temperature before serving.

Why You’ll Love Baking Chocolate Olive Oil Cake

Baking a Chocolate Olive Oil Cake is not only satisfying but also rewarding. With just a handful of ingredients, you can create a dessert that is both flavorful and moist. The use of olive oil adds a unique twist, and the versatility of the cake means it can easily be customized to fit various dietary needs. Whether you’re baking for a birthday, a special celebration, or simply because you crave something sweet, this cake is guaranteed to impress.

If you’re looking for a dessert that strikes the perfect balance between rich, indulgent chocolate flavor and the subtle nuttiness of olive oil, then Chocolate Olive Oil Cake is the perfect choice. It’s easy to make, beautifully decadent, and will leave everyone asking for seconds.

Final Thoughts on Chocolate Olive Oil Cake

The Chocolate Olive Oil Cake is a true testament to how simple ingredients can come together to create a rich and flavorful dessert. Its moist texture, combined with the subtle taste of olive oil and deep chocolate flavor, makes it a standout in the world of cakes. Whether you’re making it for a special occasion or simply as a treat for yourself, this cake is sure to impress.

Plus, its versatility means you can tailor it to suit your tastes or dietary preferences, ensuring that everyone can enjoy a slice. So, roll up your sleeves and give this Chocolate Olive Oil Cake a try—you won’t be disappointed.

Chocolate Olive Oil Cake Recipe

Ingredients

• For the Cake:

  • 3/4 cup (96g) all-purpose flour (or 1-to-1 gluten-free baking flour, spooned and leveled)

  • 2 cups (220g) powdered sugar, spooned and leveled

  • 1/2 cup + 2 tablespoons (60g) Dutch-process cocoa powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon baking powder

  • 1/4 teaspoon kosher salt

  • 1/3 cup (70g) extra-virgin olive oil

  • 1/2 cup (120g) sour cream

  • 1 large egg + 1 egg yolk

  • 1 teaspoon vanilla extract

  • 1/2 cup (120g) hot water

• For the Frosting:

  • 1 cup (170g) semisweet chocolate chips

  • 1 tablespoon extra-virgin olive oil

  • 1/4 cup (60g) sour cream, room temperature

  • 1/2 tablespoon pure maple syrup (or honey/corn syrup, for shine)

  • Finely chopped salted roasted pistachios (optional, for topping)

Instructions

1. Preheat and prepare the pan:
   Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper. For a thicker cake, use an 8-inch pan; a 9-inch springform pan works as well for a thinner cake.

2. Mix dry ingredients:
   In a large bowl, whisk together the flour, powdered sugar, cocoa powder, baking soda, baking powder, and salt. Set aside.

3. Combine wet ingredients:
   In a 2-cup measuring glass, beat together the olive oil, sour cream, egg, egg yolk, and vanilla extract. Once combined, pour into the dry ingredients and whisk just until halfway combined. Then, add the hot water and fully whisk until the batter is smooth and glossy.

4. Bake the cake:
   Pour the batter into the prepared cake pan, spreading it evenly. Bake for 35-40 minutes for an 8-inch pan or 30-35 minutes for a 9-inch pan. The cake is done when it’s well puffed, and a toothpick inserted in the center comes out clean with a few moist crumbs.

5. Cool the cake:
   Allow the cake to cool in the pan for 20 minutes. Then, release it and let it cool completely on a wire rack.

6. Prepare the frosting:
   In a microwave-safe bowl, heat the chocolate chips and olive oil in 30-second intervals until smooth. Stir in the sour cream and maple syrup until glossy and spreadable.

7. Frost the cake:
   Once the cake has cooled, spread the frosting evenly on top. Garnish with finely chopped pistachios or other desired toppings.

Notes

• Storage: Store the cake at room temperature for up to 2 days. If refrigerating, the cake can be stored for up to 5 days. Bring to room temperature before serving.

• Gluten-Free Option: Use a gluten-free flour blend (like Bob’s Red Mill or King Arthur Measure for Measure) in place of all-purpose flour for a gluten-free version of this cake.

• Dairy-Free Option: Replace sour cream with a plant-based yogurt and use dairy-free chocolate chips in the frosting.

• Topping Options: You can add roasted nuts, fresh berries, or dark chocolate shavings on top for added texture and flavor.

Nutritional Facts (Per Serving)

• Calories: 380

• Carbohydrates: 45g

• Protein: 5g

• Fat: 20g

• Saturated Fat: 3g

• Cholesterol: 55mg

• Sodium: 200mg

• Potassium: 160mg

• Fiber: 3g

• Sugar: 35g

• Vitamin A: 350IU

• Calcium: 30mg

• Iron: 2mg

Prep Time: 15 minutes
Cook Time: 35-40 minutes
Total Time: 1 hour 10 minutes
Method: Baking
Cuisine: American
Servings: 8
Calories: 380 per serving
Yield: 1 cake (8 servings)