My favorite Chocolate Olive Oil Cake.
Everyone knows my roots are in Italian Cuisine, and when in doubt I always fall back to what has served me faithfully these many years.
The first time I ever had an olive oil cake, or for that matter, olive oil was in Mama Jeanette’s kitchen. She asked me what I wanted for dessert and I said a chocolate cake, she laughed and said: “sonny boy, Mama Jeanette has just the cake for you!
When I saw her add the olive oil, I tried to imagine how I would ever be able to eat that cake…..sigh……but after my first bite, my doubts vanished and I ate half the cake that night.
It had been many years since I had that chocolate olive oil cake, and I did take some liberties with the recipe. I added a mascarpone filling and a mocha glaze.
The cake was excellent, as good as I remembered, and the mocha glaze was a nice addition. And the mascarpone cream went well with the chocolate. If you want to make a simpler cake, whipped cream would make a delicious filling.
I do hope you give this cake a try, I promise it will be love at first bite! And if you like cake as much as I do.
- Chocolate Ganache Truffles and Chocolate Dipped Treats
- Vegan Chocolate Fudge Cake
- Triple Chocolate Pecan Fudge Brownies
- Chocolate Cheesecake Bars
- Classical Chocolate Mousse
Chocolate Olive Oil Cake
Ingredients
Cake
- 3 cups all-purpose flour
- 2 cups sugar
- 6 tablespoons cocoa
- 2 teaspoons baking soda
- ½ teaspoon salt
- ¾ cup extra virgin olive oil *mild if possible
- 2 tablespoons white vinegar
- 1 tablespoon vanilla extract
- 2 cups cold water
Frosting
- 1 cup mascarpone or cream cheese
- 1 cup heavy cream
- ½ Cup Greek Yogurt
- ¼ Cup granulated sugar
- ¼ teaspoon kosher salt
- ½ teaspoon pure vanilla extract
Mocha Glaze
- 2 tablespoons powdered instant espresso
- ¼ cup boiling water
- 1 ½ cups heavy cream
- 2 tablespoons light corn syrup
- 2 ⅔ cups finely chopped dark chocolate
Instructions
- Preheat the oven to 350ºF.
- Mix the flour, sugar, cocoa, baking soda and salt together in a large bowl.
- With your mixer on low speed beat in the oil, vinegar, vanilla, and water until smooth.
- Pour the mixture into the two 9″ prepared pans, coated with butter and dusted in flour or sugar.
- Bake for 30 minutes or until a cake skewer inserted in the center of the cake comes out clean. Do not over bake the cake. It should be firm to the touch, and a cake skewer inserted in the middle of the cake should come out clean.
- Put the cake pans on cooling racks and cool for 15 to 20 minutes before removing the cakes from the pans to cool completely.
- Allow to cool completely before frosting.
Frosting
- To make the frosting, combine the mascarpone, cream, Greek yogurt, sugar, salt, and vanilla and beat on medium speed until the mixture becomes thick, about 5 minutes
Glaze
- stir together the instant espresso and boiling water until smooth. Set aside.
- Combine the cream and the corn syrup in a heavy saucepan and bring to a boil over medium heat.
- Remove the pan from the heat and stir in the espresso.
- Pour the mixture over the chocolate and let sit, covered, for 2 to 3 minutes.
- Stir until the chocolate is completely melted and the sauce is very smooth.
- Keep warm until ready to use, or let cool to room temperature and store in a container with a tight-fitting lid in the refrigerator for up to 2 weeks.
- Reheat chilled sauce over very low heat on the stove top or in the microwave until warm enough to pour easily.
Assembly
- Frost Between the cake layers and pour a generous amount of the mocha glaze over the top of the cake allowing it to run down the sides.
Marisa says
Wow, all that chocolately glazey goodness dripping over the sides looks like heaven to me. I've never had EVOO in a cake before. It sounds kind of weird but I'm sure I'll be sold on it as quickly as you were! This is so easy, I'm definitely going to give it a try.
The Glamorous Gourmet says
OMG if that cake tastes half as good as your photos look (which I am sure it does) I am going to make it tomorrow! Fabulous photos – I'm dying to try a chocolate olive oil cake:)
Mikaela Cowles says
This is so perfect! I have been looking for dairy free dessert recipe for a friend of wine who's allergic. I can't wait to try this out.
Andrea the Kitchen Witch says
I'm making this tomorrow! Thank you!!
claire says
wow! so impressed!
i was super nervous about the swap- i love that you kept it chocolate based and you channeled your expertise!
cant wait to try this!
The Mom Chef says
Oh Chef! You know I don't like chocolate but even I'm drooling over that one. I'm sorry that the mascarpone was such a let down though. Would cream cheese have worked better? A bit more sugar? I do so badly want to give this a go for the family!
Boulder Locavore says
Dennis! This looks great! I would not have expected it to be so beautiful and I'm so intrigued with the recipe. Will have to try a gluten free version! Another awesome job.
Charlie @ SweetSaltySpicy says
I've never had olive oil in a cake but this one looks so delicious I'll have to give it a try!
C.M. Reinhardt says
Dennis,
I always love reading your recipes. Not just looking at them, but *reading* them. Your passion and expertise comes through in an approachable way, and in addition, this is a mouth-watering creation. Thank you as always, for participating in the Recipe Swap, and I look forward to many more posts!
Kath says
Oh, and that first photo? Fantastic! Wow!!
Kath says
That looks just fabulous, Dennis! It's very similar to a "wacky" cake that I used to make years ago but had forgotten about. I think yours looks much better, though.
Tanantha says
what a beautiful cake!! The runny chocolcate makes me drool while resting in bed! olive oil chocolate cake? this sounds super and low fat. I don't have to feel sinful for this cake!
scrambledhenfruit says
You might not have been happy with the marscapone cream, but it looks so good nestled between those layers of chocolate. Your version of this cake sounds delicious! 🙂
Amy says
Dennis, everything about this cake is wonderful…from the olive oil in the batter to the mascarpone and greek yogurt filling to the rich glaze! I have made lazy day cakes before but NEVER this good! I am now going to have to try the olive oil and chocolate combo :)!
Maureen says
Followed this link on Twitter and am I glad I did. OMG if I could put my head through the screen you'd have no cake left! It looks yummy !
I'm definitely adding this to my cooking bucket list.