Chocolate Olive Oil Cake | FoodByMaria Recipes

Vegetarian

Easy Chocolate Olive Oil Cake

Prep

15 minutes

Cook

30 minutes

Yield

8-10

I’ve been on a serious chocolate fix lately if you haven’t noticed a trend in my recipes, but I mean, I could eat chocolate on everything all day, everyday. This super easy, chocolate olive oil cake is such a fun, and delicious twist to chocolate cake. 

Chocolate Olive Oil Cake sliced into pieces on a countertop

Chocolate Olive Oil Cake in a pan

Why you’ll love this chocolate olive oil cake: 

  • Quick: This recipe takes only 15-minutes to prep and 45-minutes to be ready-to-eat 
  • Delicious: This cake is seriously delicious. Is anything with chocolate not? 
  • Simple: Made with easy, simple ingredients, even a novice baker can pull this off 

Bona Furtuna olive oil on a counter

Ingredient Notes: 

Olive Oil: For this recipe, olive oil is a key ingredient. I used Bona Furtuna Olive Oil for this recipe and it’s one of my go-to products in my kitchen. Their olive oil is premium, 100% organic, and is made in Sicily, Italy. It is top-notch, full of flavor olive oil that adds so much flavor to this chocolate olive oil cake.

Cocoa Powder: This is the good stuff that makes the chocolate cake, well, chocolate! What many people don’t know is that cocoa powder is rich in theobromine which helps reduce inflammation and can protect you from diseases. It’s actually low in fat and sugar too, so it’s not as bad as you think it would be!

How to make chocolate olive oil cake: 

1. Preheat the oven to 350F and line a 9X9 cake tin with parchment and gently grease.

Wet ingredients for chocolate olive oil cake in a bowl

Olive oil being poured into a bowl

2. In a medium-sized mixing bowl, add the eggs, sugar, vanilla and olive oil.  Using a whisk, whisk the mixture together, aggressively for 2-3 minutes. You can also use a hand beater, do this for 1 minute.

Flour in a bowl with a whisk and other ingredients around it

3. In a separate large mixing bowl, combine the flour, cocoa powder, salt and baking soda.  Stir to combine, you can also sift the ingredients to ensure there are no lumps.

Ingredients being mixed in a bowl with a whisk

4. Add the wet ingredients to the dry ingredients and stir till combined using a wooden spoon or spatula.

Cake ingredients being mixed in a bowl

5. Once combined, add the boiling water and stir again just till combined.

6. Transfer the cake to the lined baking tin and cook for 30-32 minutes.

7. Once cooked, let cool for 5 minutes, then carefully use a sharp knife to cut around the edges of the tin and then remove from the tin.

8. Serve with sea salt or even your favorite icing!

Expert Tips & FAQ: 

Storage: Add the cake into a tightly sealed container for 1-week at room temperature or freeze it for up to 2 months in a container.

Why olive oil? Unlike butter, olive oil is considered a “healthy” fat so it lowers the calories in your baking recipes and on top of it, adds a great, unique flavor. Note that it is important you don’t use any substitutes here or the recipe will not turn out. 

Slice of chocolate olive oil cake cut out of a cake

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Chocolate Olive Oil Cake

  • Author: Maria Koutsogiannis
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 8-10 1x
  • Category: Vegetarian
  • Cuisine: Baked Goods
  • Diet: Vegetarian

Description

This vegetarian chocolate olive oil cake can be made in just under an hour and enjoyed any way you like – with icing, fruit, or on its own.


Ingredients

Scale

¾ cup Bona Furtuna Olive Oil

1 cup white sugar

3 room temperature large eggs

2 tsp vanilla

1 1/4 cup all-purpose flour

1/2 cup + 2 tbsp. cocoa powder

1 tsp sea salt

1/2 tsp baking soda

1/2 cup boiling water


Instructions

Preheat the oven to 350F and line a 9X9 cake tin with parchment and gently grease.

In a medium-sized mixing bowl, add the eggs, sugar, vanilla and olive oil.  Using a whisk, whisk the mixture together, aggressively for 2-3 minutes. You can also use a hand beater, do this for 1 minute.

In a separate large mixing bowl, combine the flour, cocoa powder, salt and baking soda.  Stir to combine, you can also sift the ingredients to ensure there are no lumps.

Add the wet ingredients to the dry ingredients and stir till combined using a wooden spoon or spatula.

Once combined, add the boiling water and stir again just till combined.

Transfer the cake to the lined baking tin and cook for 30-32 minutes.

Once cooked, let cool for 5 minutes, then carefully use a sharp knife to cut around the edges of the tin and then remove from the tin.

Serve with sea salt or even your favorite icing!

Enjoy!

Notes

Storage: Add the cake into a tightly sealed container for 1-week at room temperature or freeze it for up to 2 months in a container.


Nutrition

  • Serving Size: 10
  • Calories: 312
  • Sugar: 20.2g
  • Sodium: 318.7mg
  • Fat: 18.9g
  • Saturated Fat: 3.2g
  • Unsaturated Fat: 2.2g
  • Trans Fat: 0g
  • Carbohydrates: 34.6g
  • Fiber: 1.7g
  • Protein: 4.3g
  • Cholesterol: 55.8mg

Keywords: dark

Julie

Thank you so much for sharing this recipe, and always keeping it real in your posts!

Maria Koutsogiannis

thank you, julie! That means alot!

Nuri

As you said, your recipes are always so easy to follow and make!

Maria Koutsogiannis

so glad you loved this, nuri!

Amanda

I made it and its so good everyone

Maria Koutsogiannis

thanks amanda!!!!!

Dani

Maria what kind of icing do you suggest??

Maria Koutsogiannis

I would use the icing from my cinnamon buns or my recent brownies! They are soo good! Brown butter, yum!

Jessica

Could I add chocolate chips or any nut to this cake?

Maria Koutsogiannis

yes! I would do 1/4 cup of either of those!

Raphaella

What if I eat the whole batch in one day hahahah

Maria Koutsogiannis

hahahah this would not be a problem, I promise you!

Sara

Where can I buy this oil?

Maria Koutsogiannis

the best way to know where you can access it is by going on to their website and using the store location by imputing your postal code! I hope that was helpful!

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