Easy Chocolate Olive Oil Cake

Chocolate olive oil cake is one of my favorite desserts to make at home. It can be simple and rustic, or an elegant ending to a great meal—it’s all in how you garnish it. This cake is incredibly moist and decadent, with just enough sophistication to feel special, but it’s honestly so easy to bake. The olive oil makes all the difference, giving it this beautiful richness that you just don’t get from butter.

If you’re ready to get started, simply hit the “jump to recipe” button. Or keep reading to learn more about this Mediterranean-inspired dessert and why I love it so much.

What Makes Chocolate Olive Oil Cake Special?

What makes chocolate olive oil cake so special is the olive oil itself. Instead of butter, you’re using extra virgin olive oil, which gives the cake this incredible moistness and adds a subtle fruity note that works beautifully with the chocolate. It feels indulgent without being heavy, and as a bonus, it’s a bit lighter than traditional butter cakes.

The Mediterranean Connection: Origins of Olive Oil Cake

The roots of olive oil cake go back centuries to the Mediterranean, where olive oil has always been a kitchen staple. In Italy, Greece, and Spain, bakers have been using olive oil in desserts for generations. It just made sense in regions where olive groves were everywhere.

Italy is really where olive oil cake as we know it originated. Italians have been baking with olive oil since ancient times, and it became especially popular in areas with abundant olive harvests. Today, you’ll find different versions of olive oil cake all over Italy, each region adding its own local touch to the recipe.

In Greece, olive oil is absolutely central to cooking and culture. Greek versions of olive oil cake often include honey and nuts, which add these wonderful layers of flavor and texture. It’s a dessert that really reflects the country’s traditions and the ingredients they’ve been using for centuries.

Over in Spain, olive oil cakes take on yet another character. The Spanish love pairing theirs with strong coffee or even a glass of red wine. Their versions capture that beautiful balance between rustic and refined—something Spain does so well with food.

Garnishes to Elevate Your Chocolate Olive Oil Cake

I once heard a chef on TV describe chocolate olive oil cake as the little black dress of desserts. And this truly is the most perfect description. Because you can dress this cake up or dress it down, make it casual or elegant, it all depends on the garnish. The beauty of chocolate olive oil cake lies in its versatility, allowing you to experiment with various toppings. (I sometimes also experiment with infused olive oils, like orange olive oil) Here are some ideas to spark your creativity:

• Powdered Sugar: A classic choice, a gentle dusting of powdered sugar adds a touch of elegance. It not only enhances the visual appeal but also balances the richness of the chocolate.
• Fresh Berries Burst: Take advantage of seasonal fruits! Berries like raspberries, strawberries, or blueberries add a burst of freshness, cutting through the richness of the cake. Their vibrant colors create a visually stunning contrast. During strawberry season, I love fresh strawberries. But around Valentine’s Day, nothing beats chocolate and raspberries.
• Nuts for Crunch: Toasted nuts such as almonds, hazelnuts, or walnuts bring a delightful crunch to every bite. For a more Italian spin and a pop of light green color, dust with chopped or crushed pistachios. Sprinkle them over the cake for a textural symphony.
• Whipped Cream: A dollop of freshly whipped cream is a timeless companion to chocolate cake. Its airy texture complements the dense richness of the cake, creating a heavenly combination. Whipped cream also compliments some of the other toppings listed here such as fresh berries or nuts.
• Chocolate Drizzle: Indulge your chocolate cravings further by drizzling melted chocolate over the cake. Go for dark chocolate for an intense flavor or white chocolate for a sweeter touch.
• Candied Orange: Candied oranges are a wonderful companion to any chocolate dessert. You can garnish with candied oranges, or finely grated orange zest to add a burst of citrus to your chocolate olive oil cake. TIP: If you find orange infused olive oil, swap out half a cup of regular olive oil for half a cup of orange infused olive oil for an Orange Chocolate Olive Oil Cake. You could also add an orange glaze.
• Espresso Infusion: Does anything go better with chocolate than coffee? We include espresso in our recipe below, but if you want even more coffee flavor, add espresso after baking. Once the cake is out of the oven and slightly cooled, use a pastry brush to gently brush the espresso over the top of the cake and let the cake absorb that extra coffee flavor and moisture. 

Chocolate Olive Oil Cake Recipe (step-by-step)

Ready to get started? I adapted this recipe from our lemon olive oil cake recipe, swapping out the lemon zest and juice for espresso and cocoa. And we’ve tested this recipe SO many times at home and are not even tired of eating it. But I did learn a few tips and tricks I’ll share with you. Baking a chocolate olive oil cake is a delightful adventure, and here’s a simple recipe to get you started:

INGREDIENTS FOR CHOCOLATE OLIVE OIL CAKE

Here are a list of ingredients for chocolate olive oil cake to gather from your pantry or pick up at the store:

• salt
• baking soda
• cocoa powder
• vanilla extract
• strong coffee or espresso
• olive oil
• sugar
• eggs
• all purpose flour
• powdered sugar

Preheat Oven and Prep

Preheat your oven to 325°F (162°C) and grease a 9″ cake pan with olive oil. In a small bowl, whisk together salt, baking soda, and cocoa powder.

Brew coffee or espresso, and while it is hot, whisk coffee into bowl with cocoa powder, salt, and baking soda. I like to use two shots of espresso. If you wait until the coffee is cool, the cocoa powder will be a bit sticky and more like a paste. Heating the coffee, or using it fresh after brewing, makes it easier to combine the cocoa.

In a separate large bowl, whisk together olive oil, sugar, eggs, and vanilla extract until well combined. (TIP: You can use a hand mixer, stand mixer, or food processor for this step).

Then, once the eggs, sugar, and vanilla are well combined, add in the cocoa mixture and mix well. 

Gradually add the flour to the wet ingredients, gently mixing by hand until just combined.

Pour the batter into the prepared pan and bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.

This recipe works best in a 9″ springform pan or 9″ cake pan. It will also bake in a 8″ cake pan, but the top of the cake will dome up and crack a bit. 

Allow the cake to cool before adding garnishes. A simple dusting of powdered sugar is perfect. You could also experiement with one of the many garnishes listed above.

This chocolate olive oil cake recipe really is something special. It connects us to centuries of Mediterranean baking traditions while being simple enough to make any weeknight. The next time you’re craving something chocolatey and a little different, give this one a try. I think you’ll love how that olive oil transforms a classic chocolate cake into something memorable

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