Chocolate Olive Oil Cake (Moist & Rich) Recipe
This Chocolate Olive Oil Cake is a moist and rich dessert that combines the deep flavors of Dutch process cocoa powder and espresso with the fruity notes of high-quality extra virgin olive oil. Enhanced by a luscious dark chocolate ganache, this cake offers a decadent yet sophisticated taste experience, perfect for chocolate lovers seeking a unique twist on classic chocolate cake.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes plus cooling time
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cake Batter
- 50 Grams (1/2 Cup) Good Quality Dutch Process Cocoa Powder
- 4 oz (1/2 Cup) Hot Water
- 2 Teaspoons Espresso Powder
- 266 Grams (1 1/3 Cups) Granulated Sugar
- 3 Large Eggs, at room temperature
- 6 oz (3/4 Cup) Whole Milk, at room temperature
- 8 oz (1 Cup) Good Quality Extra Virgin Olive Oil
- 250 Grams (2 Cups) All-Purpose Flour
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Baking Powder
- 3/4 Teaspoon Salt
Ganache
- 4 oz (1/2 Cup) Heavy Whipping Cream
- 175 Grams (1 Cup) Dark Chocolate or Semi-Sweet Chocolate, finely chopped
- 1 Tablespoon Olive Oil
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan thoroughly; if using a regular cake pan, line it with parchment paper to facilitate easy removal of the cake once baked.
- Bloom Cocoa and Espresso: In a small bowl, whisk together the Dutch process cocoa powder, espresso powder, and hot water until smooth. Set this mixture aside to bloom and deepen in flavor.
- Combine Wet Ingredients: In a large mixing bowl or the bowl of an electric stand mixer fitted with a paddle attachment, combine granulated sugar, eggs, whole milk, and the cocoa-espresso mixture. Whisk or mix on low-medium speed until well combined.
- Incorporate Olive Oil: With the mixer on low speed, slowly stream in the extra virgin olive oil, or if mixing by hand, gradually whisk it into the mixture to create a smooth batter.
- Add Dry Ingredients: Sift the all-purpose flour, baking soda, baking powder, and salt through a fine mesh sieve directly over the wet ingredients. Gently fold or mix on low speed just until no flour streaks remain, being careful not to overmix.
- Bake the Cake: Pour the batter into the prepared pan and place in the preheated oven. Bake for 45 to 55 minutes, or until the cake springs back when lightly pressed, the edges pull away from the pan, and a toothpick inserted in the center comes out clean or with a few moist crumbs. Remove from oven and cool on a wire rack for 30 minutes before removing from the springform pan to cool completely.
- Prepare Ganache: Warm the heavy cream gently until just simmering, then pour it over the finely chopped dark or semi-sweet chocolate and add the tablespoon of olive oil. Let stand for 5 minutes to melt the chocolate, then whisk until smooth and silky. For a thicker ganache, chill it in the fridge for 10-20 minutes before whisking again.
- Serve and Store: Pour or spread the ganache over the cooled cake before serving. Store leftover cake in an airtight container at room temperature for up to 3 days.
Notes
- For easier removal, use a springform pan or line a regular pan with parchment paper.
- Be careful not to overmix the batter after adding the flour to preserve the cake's moist texture.
- The espresso powder enhances the chocolate flavor but can be omitted or substituted with instant coffee powder if preferred.
- Use a high-quality extra virgin olive oil with fruity notes to complement the chocolate flavors.
- Ganache consistency can be adjusted by chilling for a thicker texture or using immediately as a glaze.
- Room temperature ingredients (eggs and milk) help create a smoother batter.
