Dark Chocolate Olive Oil Cake

Dark Chocolate Olive Oil Cake

Prep: 15 mins Cook: 45 mins Total: 60 mins Serves: 8-10 Difficulty: Easy

Rich, moist, and deeply chocolatey - this olive oil cake is perfect for chocolate lovers. Stays fresh for days!

Ingredients

  • 3/4 cup (177 ml) EVGE extra virgin olive oil
  • 1 cup (200 gr) sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup (118 ml) fresh orange juice plus zest of 1 orange (or use coffee, red wine, or water)
  • 1/2 cup (50 gr) Dutch-processed dark cocoa powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon fine sea salt
  • 1 cup plus 2 tablespoons (135 gr) all-purpose flour
  • 1/2 teaspoon baking soda
  • Powdered sugar for dusting (optional)

Instructions

  1. Step 1: Preheat oven to 325F (165C). Coat a 9x11 inch pan (or 9-inch round) with olive oil.
  2. Step 2: BLOOM THE COCOA: In medium bowl, whisk together your chosen liquid with cocoa powder, cinnamon, salt, and orange zest (if using). Whisk until smooth.
  3. Step 3: BEAT WET: Using electric mixer, beat sugar, olive oil, eggs, and vanilla for about 3 minutes until light and combined.
  4. Step 4: COMBINE: Reduce speed and add cocoa mixture, scraping down the sides.
  5. Step 5: ADD DRY: Gradually beat in flour and baking soda until just combined. Don't overmix.
  6. Step 6: BAKE: Pour into prepared pan. Bake approximately 45 minutes until edges are set and toothpick comes out clean.
  7. Step 7: COOL: Let cool completely in pan on wire rack. The cake continues cooking as it cools.
  8. Step 8: SERVE: Dust with powdered sugar before serving if desired.

Tips & Notes

  • Liquid options: orange juice, coffee, red wine, or water
  • Cake remains moist for several days
  • Freezes well when wrapped properly

This rich, moist chocolate cake uses EVGE olive oil for incredible depth of flavor. Perfect for chocolate lovers!

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