Chocolate Olive Oil Cake is an incredibly moist cake that comes together easily. Olive oil and Dutch cocoa powder boost the chocolate flavor with a glossy, fudge frosting on top.

There’s something undeniably luxurious about a chocolate cake that feels both effortless and elegant. This Chocolate Olive Oil Cake is exactly that: an everyday cake that’s good enough for a special occasion. It’s deeply chocolaty, plush with moist crumbs, and finished with a glossy chocolate fudge frosting.  

Instead of the usual vegetable oil that is the basis of oil cakes, this one showcases extra-virgin olive oil for a tender crumb, fruitiness, and subtle complexity. Think of it as a chocolate version of a classic olive oil cake, elevated with great ingredients like Dutch cocoa powder to boost the chocolate flavor.

Notes about the Ingredients

The magic of this olive oil cake recipe is that it uses mostly everyday ingredients, but with bakery-level results. Here’s what you need to know about some of the ingredients in this cake:

Olive oil. Use good-quality ​extra-virgin olive oil. It doesn’t need to be the priciest bottle on your shelf, but it should taste pleasant on its own. The olive oil flavor becomes subtle once baked—more of a background fruitiness than anything assertive. If you’re used to a butter-based cake, this will feel lighter yet still rich. Try the Lebanese extra virgin olive oil in my shop for this cake!

The cocoa. There are two types of cocoa powder to choose from at the grocery store. For my recipe, we use Dutch rather than natural cocoa powder for a deep chocolate color and flavor. 

Flavorings. Pure vanilla extract is a must in most every chocolate recipe I develop, for the balance it brings to the overall flavor profile. You can add warm spice flavors as I do with a similar cake in my Lebanese Baking cookbook, such as cardamom or cinnamon.

Espresso powder. Many dark chocolate cakes like this one call for instant espresso powder, which enhances the chocolate flavor perfectly.

Yogurt. I’m a huge fan of yogurt in cakes for the moisture and tenderness it adds. Sour cream makes a fine substitute. 

Eggs. The whole egg plus an extra yolk give this cake volume and lift. I prefer that to just egg whites with the olive oil 

For the chocolate fudge frosting, use good dark chocolate chips such as Ghirardelli 60% or other bittersweet chocolate (such as Lindt), finely chopped.

Expert Tips

Prepare your pan well. Line the bottom of your 8‑inch cake pan (or 8‑inch springform pan) with parchment paper and lightly grease the sides. Then coat the interior with a touch of cocoa powder. Sometimes flour coatings leave a white residue on the cake. This ensures the tender crumb doesn’t stick, and the cake releases cleanly every time. 

Bring ingredients to room temperature. For the best texture and combining of the cake ingredients, have the eggs, yogurt, and butter (for the frosting) all at room temperature. This helps everything blend smoothly, preventing overmixing and a dense cake.

Mix dry and wet ingredients separately. This cake recipe does not ask much of us! So mixing the dry ingredients in a medium bowl and the wet ingredients in another bowl is a step not to skip. We do this so that the ingredients will all combine readily without overmixing–the enemy of tenderness!

Don’t fret over the loose batter. This cake uses plenty of liquid, so you’ll end up with a shiny, fairly loose batter. That’s exactly what you want; it leads to those ultra-soft, moist crumbs once baked.

Use the toothpick test (or cake tester). Baking times can vary by oven, so trust visual and tactile cues. When the cake looks set around the edges and slightly springy in the center, insert a toothpick test or cake tester into the middle. You’re looking for just a few moist crumbs, not wet batter. Overbaking will dry out the cake, so check a few minutes before you think it might be done.

Cool on a wire rack before frosting. Let the cake cool in the prepared pan for a short time, then release and cool completely on a wire rack. If you frost while it’s too warm, your glossy chocolate fudge frosting can slide or melt. Patience pays off here.

Serve it your way

This cake is stunning on its own, but it’s also wonderful:

• With a scoop of vanilla ice cream or whipped cream
• Paired with a glass of complex red wine

Variations

One of the reasons this becomes a house favorite is how adaptable it is. Try mixing it up these ways:

Different oils. This may be an olive oil cake, but any neutral oil such as vegetable oil will work fine too. 

Flavorings. Add 1/2 teaspoon cinnamon or cardamom to the cake. A fall flavor that works well with the chocolate: pumpkin spice. 
Toppings. The frosting on this cake is absolutely gorgeous–it’s a wonderful backdrop for crushed pistachios, flaked coconut, ground almonds, dried rose petals, flaky salt, you name it. Also try citrus zest or chocolate shavings made from a bar of bittersweet chocolate. You can also opt to leave off the frosting and instead dust the top with more unsweetened cocoa powder or confectioners’ sugar.

Layer cake or mini cakes. While this recipe is written for a single 8‑inch round, you can bake individual cakes in (well-greased) ramekins or muffin tins, or double it for a simple two-layer chocolate cake recipe. You can also bake it in a different shape, but remember to adjust baking time.

It’s the frosting that transforms this cake from “Tuesday dessert” to celebration centerpiece.

Glaze style. If you prefer a thinner topping, stir in a bit more hot water into the frosting until it resembles a pourable chocolate glaze, then pour over the cooled cake and let it drip down the sides. Place a piece of parchment under the wire rack to catch drips and keep your counter clean.

Storage

The cake stores beautifully, making it ideal for baking ahead or enjoying over several days.

Room temperature storage. Once frosted, keep the cake at room temperature in an airtight container or well-covered under glass on a cake stand. It stays moist for 2–3 days. In fact, the texture may even improve by the second day as the flavors meld.

Refrigerator. For longer storage, refrigerate the cake. Chill until the frosting is firm, then wrap the whole cake or individual slices tightly. Let slices come back to room temperature before serving.

Freezer. You can freeze the cake (unfrosted or frosted) by wrapping it well in plastic once frozen, then foil. Thaw uncovered overnight in the fridge, then let it sit at room temperature before serving. This makes it a great make-ahead cake recipe for a special occasion when you don’t want to bake at the last minute.

More Cakes to enjoy

There are many fantastic chocolate cakes here! Try the Chocolate Torte, the Flourless Chocolate Cake, and the Double Chocolate Cake Recipe with whipped meringue frosting.

Another recipe that incorporates olive oil with chocolate is my Olive Oil Brownies recipe, for thick, rich, chewy brownies topped with sea salt.

Make phenomenal, easy buttercreams for your cakes with My Mom’s Chocolate Buttercream recipe, Raspberry Buttercream, and Cream Cheese Frosting.