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Piece of chocolate olive oil cake topped with whipped cream and crispy chocolate pearls with bite of cake on fork on white plate.

Amazing Chocolate Olive Oil Cake

Yield: 10 servings
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Ingredients

  • ⅔ cup (57 g) natural, unsweetened cocoa powder (see note)
  • 1 cup boiling water
  • 1 teaspoon apple cider or white vinegar
  • 1 teaspoon baking soda
  • ½ teaspoon table salt
  • ¾ cup (159 g) granulated sugar
  • ½ cup (106 g) packed light or dark brown sugar
  • ½ cup (95 g) olive oil (see note)
  • 2 large (36 g) egg yolks
  • 2 teaspoons vanilla extract
  • 1 ¼ cups (178 g) all-purpose flour

Instructions 

  • Preheat oven to 325 degrees F. Line the bottom of a light-colored 9-inch round baking pan with parchment paper (see note). Lightly grease the bottom and sides of pan. Set aside.
  • In a medium bowl, whisk together the cocoa powder and boiling water until smooth. Add the vinegar, baking soda and salt (the mixture will expand) and mix until combined. Set aside to cool.
  • In a large bowl using a handheld electric mixer or in the bowl of a stand mixer fitted with the paddle or whisk attachment, add the granulated sugar, brown sugar, olive oil, egg yolks and vanilla. Mix for 3 minutes, until very well combined, scraping down the sides of the bowl as needed. Don't short the mixing time in this step.
  • Scrape the cooled chocolate mixture (it should be room temp or just slightly warm, but not hot) into the olive oil mixture. Mix until evenly combined.
  • Add the flour and mix until no dry streaks remain and the batter is evenly combined; don't over mix.
  • Spread the batter evenly in the prepared pan. Tap the pan lightly on the counter 2 to 3 times to remove any air bubbles. Bake for 40 to 45 minutes until a toothpick inserted in the center comes out clean or with moist crumbs and the top springs back lightly to the touch. Do not over bake or the cake may be dry on the edges.
  • Remove the pan from the oven and let the cake cool in the pan for 2 to 3 minutes. Run a thin knife around the edges and turn the cake out onto a wire rack or serving plate to cool completely.
  • Serve with lightly sweetened whipped cream, fruit, and/or ice cream. It is also delicious simply dusted on top with powdered sugar.

Notes

Pan: a light-colored aluminum pan will bake more evenly than a dark-coated, nonstick cake pan.
Cocoa Powder: I have not tested this recipe with Dutch -process cocoa. 
Olive Oil: I use Kirkland Extra-Virgin Olive Oil for this recipe (from Costco).