Chocolate Olive Oil Cake Recipe

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If you are searching for a decadent yet surprisingly simple dessert that feels indulgent without the fuss, this Chocolate Olive Oil Cake is about to become your new best friend. Combining the rich, deep flavors of cocoa with the velvety smoothness of olive oil, this cake is uniquely moist and gluten free, boasting a tender crumb that’s bursting with Mediterranean soul. Whether you’re serving it to guests or snuggling up for a cozy night in, this chocolate olive oil cake brings a sophisticated twist to classic chocolate desserts while staying effortlessly easy to make.

Ingredients You’ll Need

These ingredients are straightforward but each plays an essential role, ensuring your cake is rich in flavor, moist in texture, and beautifully balanced. From almond flour’s delicate nuttiness to the bold hints of extra virgin olive oil, every item brings the magic together.

• 6 Tbsp unsweetened cocoa powder: I love using Ghirardelli 100% Cocoa for a deep chocolatiness that really shines.
• 1/2 cup strong hot coffee: Coffee amplifies the chocolate flavor, giving the cake a richer, more layered taste.
• 1 Tbsp vanilla extract: Adds a sweet, aromatic undertone that complements the cocoa perfectly.
• 1/2 tsp kosher salt: Balances the sweetness and enhances the overall flavor profile.
• 1 ½ cups extra fine almond flour: Provides a tender texture and subtle nutty flavor, keeping the cake gluten free.
• 1/2 tsp baking soda: Helps the cake rise gently while keeping it moist and light.
• 2/3 cup olive oil: I recommend using a mild olive oil to add a luscious, fruity richness without overpowering the cake.
• 1 cup sugar: Sweetens while helping to create that tender crumb.
• 3 large eggs: Bind everything together and give the cake structure and fluffiness.

How to Make Chocolate Olive Oil Cake

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 325°F and generously greasing a 9-inch springform pan. Dust the pan with almond flour instead of regular flour to keep the cake gluten free, and consider lining the bottom with foil since the batter is quite liquidy. Setting up your pan right now will make the whole baking process smooth and stress-free.

Step 2: Create the Cocoa Mixture

Mix your cocoa powder with the hot coffee, vanilla extract, and salt in a small bowl. Whisk everything until perfectly smooth—this blend is the heart of the chocolate olive oil cake, infusing moistness and rich flavor with every bite.

Step 3: Combine Dry Ingredients

In a separate small bowl, whisk together the almond flour and baking soda. This ensures your leavening agent is evenly distributed so the cake bakes evenly and rises just enough.

Step 4: Beat Olive Oil, Eggs, and Sugar

Using a stand mixer or handheld mixer, beat the olive oil, eggs, and sugar on medium-high speed for about 3 minutes until the mixture is pale yellow and thickened. This step is crucial—it adds air and structure so that your cake turns out tender but not dense.

Step 5: Combine All Ingredients

Slow the mixer speed, then pour in the cocoa mixture followed by the almond flour mixture. Finish mixing by hand to make sure everything is evenly incorporated without overworking the batter. This gentle fold helps achieve the perfect cake texture.

Step 6: Bake and Cool

Pour the batter into your prepared pan, then bake for 40 to 43 minutes. The cake will still feel a little wobbly in the center—that’s exactly what you want. Overbaking will dry it out, so check with a toothpick: it should come out with moist crumbs but no raw batter. Let the cake cool on a rack for about 10 minutes before removing the springform sides. This Chocolate Olive Oil Cake is divine when warm or cooled.

How to Serve Chocolate Olive Oil Cake

Garnishes

Sometimes simplicity is best. A light dusting of powdered sugar or a scattering of fresh berries beautifully highlights the cake’s rich cocoa flavors. For a more indulgent touch, try a dollop of freshly whipped cream or a scoop of vanilla bean ice cream—the creamy contrast is irresistible.

Side Dishes

Pair your Chocolate Olive Oil Cake with a bright, tangy fruit salad to cut through the richness. A citrus compote or fresh sliced oranges complement the olive oil’s subtle fruity notes perfectly, bringing balance to every bite.

Creative Ways to Present

Transform this cake into a stunning dessert centerpiece by layering slices with mascarpone or cream cheese frosting for an elegant trifle. You can also top it with toasted nuts or edible flowers for extra texture and visual appeal. The versatility of the Chocolate Olive Oil Cake means it fits wonderfully into casual gatherings or fancy celebrations alike.

Make Ahead and Storage

Storing Leftovers

This cake keeps wonderfully at room temperature for 2 to 3 days when wrapped tightly or stored in an airtight container. Keeping it out of the fridge helps maintain its luscious moistness.

Freezing

For longer storage, you can freeze the cake. Make sure it has cooled completely before wrapping it tightly in plastic wrap and then in foil. When properly stored, it will last up to 3 months in the freezer without losing its wonderful texture and flavor.

Reheating

To bring the cake back to life after storage or freezing, simply warm slices gently in a microwave for about 15 seconds or in a low oven (around 300°F) for 10 minutes. Enjoy it warm with your favorite topping for a truly comforting treat.

FAQs

Is the Chocolate Olive Oil Cake really gluten free?

Absolutely! This cake uses almond flour instead of wheat flour, making it a perfect gluten free option without sacrificing moistness or flavor.

Can I use regular vegetable oil instead of olive oil?

While you can substitute other oils, extra virgin olive oil gives this cake its unique fruity and rich flavor that sets it apart. For best results, stick with a mild olive oil.

Does the coffee flavor come through strongly?

Not at all. The coffee enhances the chocolate depth subtly but won’t make the cake taste like coffee. It just creates a richer, more complex chocolate taste.

Can I use a different type of flour instead of almond flour?

You could try other nut flours, but almond flour’s moisture content and mild flavor are ideal here. Regular flour will change the texture and won’t keep the cake gluten free.

How do I know when the cake is done?

The center should be slightly wobbly when you remove it from the oven, and a toothpick inserted should come out with moist crumbs but not wet batter. This ensures the cake stays moist and tender.

Final Thoughts

This Chocolate Olive Oil Cake is truly a treasure—easy enough for a weeknight, yet special enough for celebrations. Its moist texture, rich chocolate punch, and unique olive oil twist make it a dessert that your friends and family will ask for again and again. Give it a try and enjoy every luscious bite!

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