12 Decadent Chocolate Olive Oil Cake Recipes

Just when you thought chocolate cake couldn’t get any more indulgent, along comes the game-changer: olive oil. Yes, you heard that right! Our roundup of 12 Decadent Chocolate Olive Oil Cake Recipes is here to revolutionize your baking adventures. Perfect for home cooks looking to impress or simply treat themselves, these recipes promise moist, rich, and utterly delicious outcomes. Ready to dive into chocolatey bliss? Let’s get baking!

Dark Chocolate Olive Oil Cake with Sea Salt

Ready to dive into a dessert that’s as sophisticated as it is simple? This dark chocolate olive oil cake with a sprinkle of sea salt is a game-changer. You’ll love how the rich cocoa pairs with the fruity olive oil, creating a moist, tender crumb that’s downright irresistible.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 3/4 cup unsweetened cocoa powder, Dutch-processed
• 1 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1 cup granulated sugar
• 3/4 cup extra-virgin olive oil
• 2 pasture-raised eggs, lightly beaten
• 1 teaspoon pure vanilla extract
• 1 cup buttermilk, room temperature
• Flaky sea salt, for garnish

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.
2. In a large bowl, whisk together the sifted flour, cocoa powder, baking soda, and fine sea salt until well combined.
3. In a separate bowl, mix the granulated sugar and olive oil until smooth. Tip: Ensure the sugar is fully dissolved to avoid a grainy texture.
4. Add the lightly beaten eggs and vanilla extract to the sugar mixture, stirring until just incorporated.
5. Alternately add the dry ingredients and buttermilk to the wet ingredients, beginning and ending with the dry. Mix until the batter is smooth. Tip: Do not overmix to keep the cake tender.
6. Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Tip: Check the cake at 30 minutes to prevent overbaking.
7. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Sprinkle with flaky sea salt before serving.

You’ll notice the cake’s dense yet velvety texture, with the sea salt enhancing the deep chocolate flavors. Try serving it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Vegan Chocolate Olive Oil Cake

Zesty and rich, this vegan chocolate olive oil cake is a game-changer for your dessert repertoire. You’ll love how the deep cocoa flavors meld with the fruity notes of extra virgin olive oil, creating a moist, indulgent treat that’s surprisingly easy to whip up.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/3 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp fine sea salt
• 1 cup cold water
• 1/3 cup extra virgin olive oil
• 2 tsp pure vanilla extract
• 1 tbsp apple cider vinegar

Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease an 8-inch round cake pan with olive oil and line the bottom with parchment paper for easy removal.
2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and sea salt until well combined.
3. Add the cold water, olive oil, vanilla extract, and apple cider vinegar to the dry ingredients. Whisk until the batter is smooth and free of lumps. Tip: Ensure all ingredients are at room temperature to achieve a uniform batter.
4. Pour the batter into the prepared cake pan, smoothing the top with a spatula. Tip: Tap the pan gently on the counter to remove any air bubbles.
5. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Tip: Avoid opening the oven door during the first 25 minutes to prevent the cake from sinking.
6. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Fluffy yet dense, this cake boasts a velvety crumb and a robust chocolate flavor that’s elevated by the olive oil’s subtle fruitiness. Serve it dusted with powdered sugar or alongside a scoop of dairy-free vanilla ice cream for an extra special touch.

Gluten-Free Chocolate Olive Oil Cake

Ready to dive into a dessert that’s as indulgent as it is inclusive? This gluten-free chocolate olive oil cake is a game-changer, offering a rich, moist texture that’ll have everyone asking for seconds.

Ingredients

• 1 cup almond flour, finely ground
• 1/2 cup cocoa powder, unsweetened and sifted
• 1/2 teaspoon sea salt
• 1/2 teaspoon baking soda
• 3 pasture-raised eggs, lightly beaten
• 3/4 cup granulated sugar
• 1/2 cup extra-virgin olive oil
• 1 teaspoon pure vanilla extract
• 1/2 cup hot water

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with olive oil and line the bottom with parchment paper for easy removal.
2. In a medium bowl, whisk together the almond flour, cocoa powder, sea salt, and baking soda until well combined.
3. In a large bowl, beat the eggs and sugar together with an electric mixer on medium speed until pale and slightly thickened, about 3 minutes.
4. Gradually add the olive oil and vanilla extract to the egg mixture, beating until fully incorporated.
5. Fold the dry ingredients into the wet ingredients with a spatula, mixing just until no flour streaks remain. Tip: Overmixing can lead to a dense cake, so stop as soon as it’s combined.
6. Slowly pour in the hot water, stirring gently until the batter is smooth. The batter will be thin, but that’s perfect for a moist cake.
7. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking to ensure even cooking.
8. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Tip: For an extra glossy finish, brush the top with a bit of olive oil while still warm.

Every bite of this cake is a delight, with its deep chocolate flavor and tender crumb. Serve it with a dollop of whipped coconut cream for a dairy-free option or a sprinkle of flaky sea salt to enhance the chocolate notes.

Chocolate Olive Oil Cake with Raspberry Coulis

Even if you’re not a baker, this chocolate olive oil cake with raspberry coulis is a game-changer. It’s moist, rich, and surprisingly easy to make, perfect for impressing guests or treating yourself.

Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 1/2 cups granulated sugar
• 1 1/2 tsp baking soda
• 3/4 tsp baking powder
• 3/4 tsp salt
• 2 pasture-raised eggs, lightly beaten
• 3/4 cup whole milk
• 2 tbsp pure vanilla extract
• 3/4 cup extra-virgin olive oil
• 3/4 cup boiling water
• 1 1/2 cups fresh raspberries
• 1/4 cup granulated sugar
• 1 tbsp lemon juice

Instructions

1. Preheat your oven to 350°F. Grease a 9-inch round cake pan with olive oil and line the bottom with parchment paper.
2. In a large bowl, sift together the flour, cocoa powder, sugar, baking soda, baking powder, and salt.
3. Add the beaten eggs, milk, vanilla extract, and olive oil to the dry ingredients. Mix until just combined.
4. Carefully pour in the boiling water and stir until the batter is smooth. The batter will be thin; this is normal.
5. Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
6. While the cake bakes, make the raspberry coulis by blending the raspberries, sugar, and lemon juice until smooth. Strain through a fine-mesh sieve to remove seeds.
7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
8. Serve the cake with the raspberry coulis drizzled on top or on the side.

Perfectly moist with a deep chocolate flavor, this cake pairs beautifully with the tartness of the raspberry coulis. Try serving it with a scoop of vanilla ice cream for an extra indulgent treat.

Espresso Chocolate Olive Oil Cake

Just when you thought your love for coffee and chocolate couldn’t get any deeper, here comes a cake that combines them with the rich, fruity notes of olive oil. It’s a game-changer for your dessert repertoire.

Ingredients

• 1 cup all-purpose flour, sifted
• 1/2 cup unsweetened cocoa powder, Dutch-processed
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp fine sea salt
• 3/4 cup granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup extra-virgin olive oil
• 1/2 cup strong brewed espresso, cooled
• 1 tsp pure vanilla extract

Instructions

1. Preheat your oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.
2. In a medium bowl, whisk together the sifted flour, cocoa powder, baking powder, baking soda, and sea salt until well combined.
3. In a separate large bowl, beat the sugar and eggs together until pale and slightly thickened, about 2 minutes. Tip: Ensure your eggs are at room temperature for better volume.
4. Gradually drizzle in the olive oil while continuously beating the mixture to emulsify.
5. Stir in the cooled espresso and vanilla extract until fully incorporated.
6. Gently fold the dry ingredients into the wet ingredients in three additions, being careful not to overmix. Tip: Overmixing can lead to a dense cake.
7. Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even cooking.
8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Light and moist with a deep chocolate flavor accentuated by the espresso, this cake is a delight. Serve it with a dusting of powdered sugar or a dollop of whipped cream for an extra treat.

Orange Infused Chocolate Olive Oil Cake

Unbelievably moist and bursting with flavor, this orange infused chocolate olive oil cake is a game-changer for your dessert repertoire. You’ll love how the citrus and chocolate play together, creating a sophisticated yet comforting treat.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 3/4 cup granulated sugar
• 1/2 cup high-quality cocoa powder, unsweetened
• 1 tsp baking soda
• 1/2 tsp fine sea salt
• 1 cup extra-virgin olive oil
• 3 pasture-raised eggs, lightly beaten
• 1 tbsp pure vanilla extract
• 1/2 cup freshly squeezed orange juice
• Zest of 1 large orange
• 1/2 cup hot water

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with olive oil and line the bottom with parchment paper for easy removal.
2. In a large mixing bowl, whisk together the sifted flour, granulated sugar, cocoa powder, baking soda, and sea salt until well combined.
3. Add the extra-virgin olive oil, lightly beaten eggs, and pure vanilla extract to the dry ingredients. Mix until just combined to avoid overworking the batter.
4. Gently fold in the freshly squeezed orange juice and zest, ensuring the zest is evenly distributed throughout the batter.
5. Carefully pour in the hot water and stir until the batter is smooth and homogenous. The hot water helps to bloom the cocoa powder, enhancing the chocolate flavor.
6. Pour the batter into the prepared cake pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. This resting period helps the cake set properly.

What sets this cake apart is its luxuriously moist crumb and the bright, citrusy notes that cut through the rich chocolate. Serve it with a dollop of whipped cream and a sprinkle of orange zest for an extra touch of elegance.

Chocolate Olive Oil Cake with Hazelnut Crunch

Kickstart your baking adventure with this decadent Chocolate Olive Oil Cake, a perfect blend of rich flavors and satisfying textures. You’ll love how the hazelnut crunch adds a delightful contrast to the moist, tender crumb.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 3/4 cup high-quality cocoa powder
• 1 tsp baking soda
• 1/2 tsp fine sea salt
• 1 cup granulated sugar
• 3/4 cup extra-virgin olive oil
• 2 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 3/4 cup buttermilk, room temperature
• 1/2 cup toasted hazelnuts, roughly chopped

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a large bowl, whisk together the sifted flour, cocoa powder, baking soda, and sea salt until well combined.
3. In a separate bowl, mix the granulated sugar and olive oil until smooth. Tip: Ensure the sugar is fully dissolved for a smoother batter.
4. Add the lightly beaten eggs and vanilla extract to the sugar mixture, stirring until just incorporated.
5. Alternately add the dry ingredients and buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined. Tip: Overmixing can lead to a dense cake.
6. Fold in the roughly chopped toasted hazelnuts, reserving a handful for garnish.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Tip: Check the cake at the 30-minute mark to prevent overbaking.
9. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Best enjoyed with a dusting of powdered sugar or a dollop of whipped cream. The olive oil ensures a luxuriously moist texture, while the hazelnuts provide a satisfying crunch in every bite.

Spiced Chocolate Olive Oil Cake

Ever find yourself craving something rich, a little unexpected, but totally comforting? This spiced chocolate olive oil cake is your answer—moist, deeply flavorful, and with a hint of warmth from the spices.

Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp sea salt
• 1 tsp ground cinnamon
• 1/2 tsp ground cardamom
• 1/4 tsp ground cloves
• 1 cup granulated sugar
• 3/4 cup extra-virgin olive oil
• 2 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 3/4 cup buttermilk
• 1/2 cup hot water

Instructions

1. Preheat your oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.
2. In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, sea salt, cinnamon, cardamom, and cloves until well combined.
3. In another bowl, mix the sugar and olive oil until smooth. Add the eggs one at a time, then stir in the vanilla extract.
4. Alternately add the dry ingredients and buttermilk to the wet ingredients, starting and ending with the dry ingredients. Mix until just combined.
5. Gently stir in the hot water until the batter is smooth. The batter will be thin—this is normal.
6. Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Flavorful and moist, this cake has a tender crumb and a rich chocolatey depth. Serve it with a dusting of powdered sugar or a dollop of whipped cream for an extra special touch.

Chocolate Olive Oil Cake with Whipped Cream

Perfect for when you’re craving something sweet but not overly indulgent, this chocolate olive oil cake is a game-changer. You’ll love how the rich cocoa pairs with the fruity notes of extra virgin olive oil, topped with light, fluffy whipped cream.

Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 1/2 cups granulated sugar
• 1 tsp baking soda
• 1/2 tsp fine sea salt
• 2 pasture-raised eggs, lightly beaten
• 3/4 cup extra virgin olive oil
• 1 cup whole milk
• 1 tsp pure vanilla extract
• 1 cup heavy cream
• 2 tbsp powdered sugar

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with olive oil and line the bottom with parchment paper.
2. In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, and sea salt until well combined.
3. Add the lightly beaten eggs, olive oil, milk, and vanilla extract to the dry ingredients. Mix until just combined; avoid overmixing to ensure a tender crumb.
4. Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
5. While the cake cools, make the whipped cream by beating the heavy cream and powdered sugar on medium-high speed until soft peaks form, about 3 minutes.
6. Once the cake has cooled to room temperature, spread the whipped cream evenly over the top.

Velvety and moist, this cake boasts a deep chocolate flavor balanced by the subtle complexity of olive oil. Serve it with fresh berries or a drizzle of honey for an extra touch of sweetness.

Almond Chocolate Olive Oil Cake

You’re going to love this Almond Chocolate Olive Oil Cake—it’s rich, moist, and has a depth of flavor that’s surprisingly easy to achieve. Perfect for when you’re craving something decadent but not overly complicated.

Ingredients

• 1 1/2 cups almond flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp sea salt
• 3 pasture-raised eggs, lightly beaten
• 1 cup granulated sugar
• 3/4 cup extra-virgin olive oil
• 1 tsp pure vanilla extract
• 1/2 cup boiling water

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with olive oil, then line the bottom with parchment paper for easy removal.
2. In a large bowl, whisk together the almond flour, cocoa powder, baking soda, and sea salt until well combined.
3. In another bowl, mix the lightly beaten eggs, granulated sugar, olive oil, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined—be careful not to overmix.
5. Carefully pour in the boiling water and stir until the batter is smooth and slightly thin.
6. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Unbelievably moist with a rich chocolate flavor and a subtle nuttiness from the almond flour, this cake is a showstopper. Serve it with a dusting of powdered sugar or a dollop of whipped cream for an extra touch of elegance.

Chocolate Olive Oil Cake with Fresh Berries

Zesty and utterly indulgent, this chocolate olive oil cake is your next go-to dessert. You’ll love how the rich cocoa pairs with the fruity notes of extra virgin olive oil, topped with a burst of fresh berries for that perfect finish.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 3/4 cup unsweetened cocoa powder, Dutch-processed
• 1 1/2 tsp baking powder
• 1/2 tsp fine sea salt
• 3 pasture-raised eggs, lightly beaten
• 1 cup granulated sugar
• 3/4 cup extra virgin olive oil
• 1/2 cup whole milk, at room temperature
• 1 tsp pure vanilla extract
• 1 cup mixed fresh berries (strawberries, raspberries, blueberries)

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together the sifted flour, cocoa powder, baking powder, and sea salt until well combined.
3. In a large bowl, combine the lightly beaten eggs and granulated sugar. Whisk vigorously until the mixture is pale and slightly thickened, about 2 minutes.
4. Gradually drizzle in the extra virgin olive oil while continuously whisking to emulsify the mixture.
5. Add the whole milk and pure vanilla extract to the wet ingredients, stirring until just incorporated.
6. Gently fold the dry ingredients into the wet mixture using a spatula, being careful not to overmix.
7. Pour the batter into the prepared cake pan, smoothing the top with the spatula.
8. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10. Top the cooled cake with mixed fresh berries just before serving.

Lusciously moist with a tender crumb, this cake boasts a deep chocolate flavor complemented by the subtle fruitiness of olive oil. For an extra touch, drizzle with a bit of melted dark chocolate or serve with a dollop of whipped cream.

Layered Chocolate Olive Oil Cake with Ganache

Baking this layered chocolate olive oil cake with ganache is like wrapping yourself in a warm, decadent hug. You’ll love how the rich flavors and moist texture come together, making it a showstopper for any occasion.

Ingredients

• 1 3/4 cups all-purpose flour, sifted
• 3/4 cup unsweetened cocoa powder, Dutch-processed
• 1 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 1 cup granulated sugar
• 3/4 cup extra-virgin olive oil
• 2 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 1 cup buttermilk, room temperature
• 1/2 cup boiling water
• 8 oz high-quality dark chocolate, finely chopped
• 3/4 cup heavy cream
• 2 tbsp unsalted butter, room temperature

Instructions

1. Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
2. In a large bowl, whisk together the sifted flour, cocoa powder, baking soda, and sea salt until well combined.
3. In another bowl, mix the sugar and olive oil until smooth. Add the lightly beaten eggs and vanilla extract, stirring until fully incorporated.
4. Alternately add the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined.
5. Gently fold in the boiling water until the batter is smooth. The batter will be thin; this is normal.
6. Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
8. For the ganache, place the finely chopped chocolate in a heatproof bowl. Heat the heavy cream until just boiling, then pour over the chocolate. Let sit for 2 minutes, then stir until smooth. Add the butter and stir until fully incorporated.
9. Once the cakes are cool, spread a layer of ganache on top of one cake, then place the second cake on top. Cover the entire cake with the remaining ganache.

This cake boasts a moist, tender crumb with a deep chocolate flavor, elevated by the fruity notes of olive oil. Serve it with a sprinkle of sea salt or fresh berries for an extra touch of elegance.

Conclusion

Just when you thought chocolate cakes couldn’t get any better, these 12 decadent chocolate olive oil cake recipes prove otherwise! Perfect for home cooks looking to impress or simply indulge, each recipe offers a unique twist on the classic. We’d love to hear which one becomes your favorite—don’t forget to leave a comment and share this sweet roundup on Pinterest for fellow chocolate lovers to enjoy!