Chocolate Olive Oil Cake

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This chocolate olive oil cake recipe is rich & moist with a tender crumb and rich chocolate flavor. Plus, it's and easy to make - no mixer required.

Prep Time5

Cook Time23

Cooling30

Total Time1

Course: cake, Dessert

Cuisine: American

Diet: Vegetarian

Servings: Servings

Author: Laura

Cost: $5

Equipment

Ingredients

¾ cup olive oil
1 cup granulated sugar
2 eggs
½ cup sour cream
1 teaspoon pure vanilla extract
1 ¼ cups all-purpose flour
¼ cup unsweetened cocoa powder
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon espresso powder
½ teaspoon fine sea salt

US Customary - Metric

Instructions

Preheat oven to 350 degrees Fahrenheit (177 degrees Celsius).
Line a 9” round cake pan with parchment paper (see photos) and lightly grease, set aside.
In a small bowl, whisk together olive oil, granulated sugar, eggs, sour cream and vanilla.
Then, add the flour, cocoa powder, baking soda, baking powder, espresso powder and sea salt and whisk until smooth.
Spread batter evenly into the prepared cake pan.
Bake in the preheated oven for 23-26 minutes, or until the top looks set and a cake tester inserted into the center of the cake comes out clean.
Put the cake pan on a wire cooling rack and let the cake cool completely in the pan.
Once cooled, transfer the cake to a cake plate. Dust with powdered sugar or spread with chocolate buttercream frosting and serve.

Video

Notes

Ingredient Substitution Notes

Olive oil. use extra virgin olive oil for the best results. It's mild and smooth and perfect for baking.
Granulated sugar. organic cane sugar is a great substitute.
Sour cream. full-fat greek yogurt works well in place of sour cream.
All-purpose flour. make this cake gluten-free by using a gluten-free all purpose flour blend.
Espresso powder. I don't recommend skipping this ingredient, I use it in all my chocolate cakes because it enhances the chocolate flavor. You can order it on amazon and get it shipped to your house super fast!

Store/Freeze

Store leftover olive oil chocolate cake in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 1 month. Reheat in the microwave if you like it a little warm. Or you can eat it cold or let it sit at room temperature to warm up a bit before enjoying.

Nutrition