Chocolate Olive Oil Cake

Chocolate Olive Oil Cake on black plate sliced

A grown-up chocolate cake, this Chocolate Olive Oil Cake has a stir-together batter has sophisticated cocoa notes complemented by a deep, dark ganache frosting. 

4.6 from 5 reviews
Chocolate Olive Oil Cake
Makes 1 (9-inch) cake
  • ⅔ cup (50 grams) Dutch process cocoa powder, sifted
  • ½ cup (120 grams) boiling water
  • 1 cup (200 grams) granulated sugar
  • 1 cup (220 grams) firmly packed light brown sugar
  • ¾ cup (168 grams) extra-virgin olive oil
  • 3 large eggs (150 grams), room temperature
  • 1 teaspoon (4 grams) vanilla extract
  • 2 cups (250 grams) all-purpose flour
  • 1¼ teaspoons (6.25 grams) baking powder
  • 1 teaspoon (3 grams) kosher salt
  • Whipped Ganache (recipe follows)
  1. Preheat oven to 350°F (180°C). Line bottom of a 9-inch springform pan with parchment paper; butter sides of pan.
  2. In a small bowl, whisk together cocoa and ½ cup (120 grams) boiling water. Let cool slightly.
  3. In a large bowl, whisk together sugars, oil, eggs, and vanilla until well combined.
  4. In a medium bowl, whisk together flour, baking powder, and salt. Gradually add flour mixture to sugar mixture alternately with cocoa mixture, beginning and ending with flour mixture, whisking just until combined after each addition. (Batter will be thin.) Pour batter into prepared pan.
  5. Bake until a wooden pick inserted in center comes out with just a few moist crumbs, 45 to 50 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Top with Whipped Ganache. Serve immediately. Cover and refrigerate for up to 3 days.

4.6 from 5 reviews
Whipped Ganache
Makes about 2½ cups
  • 10.5 ounces (315 grams) 60% cacao bittersweet chocolate, chopped
  • 1¼ cups (300 grams) heavy whipping cream
  • 2 tablespoons (28 grams) unsalted butter, softened
  • 1 teaspoon (4 grams) vanilla extract
  1. Place chopped chocolate in a large heatproof bowl.
  2. In a small saucepan, bring cream to a simmer over medium-low heat. Pour half of hot cream over chocolate; let stand for 30 seconds. Starting in center of bowl, slowly stir with a rubber spatula until combined. Add remaining hot cream, and slowly stir to combine. Add butter and vanilla, stirring until fully incorporated. Refrigerate, uncovered, until thickened, about 30 minutes.
  3. Transfer ganache to the bowl of a stand mixer fitted with the whisk attachment. With mixer on low speed, beat ganache until it lightens in color. Increase mixer speed to medium, and beat until mixture thickens and holds stiff peaks. (If ganache texture starts to look granular, you’ve overwhipped.) Use immediately.


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  1. This looks delicious! One thing I’ve been told is that a cake made with oil (vs. butter) will not dry out or otherwise lose its texture when refrigerated.

  2. I’ve made this cake twice, once for a good friend and his wife and the other because it was so good. It’s easy to put together and the whipped ganache is very nice. I used black cocoa instead of the dutch process which added another depth of flavor. I’d really like to be able to post photos of the projects that I’ve attempted from this site.


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