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.
something_good says
Just great! I love olive oil in cakes and on vanilla ice cream (I had such combination while visiting Spain few years ago and I was so impressed).
Lin Ann says
Fabulous cake! I love your story behind the cake. It must have been fun trying to recreate those flavors you remembered.
Lizzy says
Gorgeous cake, Dennis! The contrasting layers and glaze make such a stunning presentation~
Cakewhiz says
I am making a peacock birthday cake for my cousin's birthday this saturday and i was looking to make a different cake since i am getting bored with my usual cake recipes. So, you have posted this recipe at the perfect time. It looks moist and so chocolately….i am sure my cousin would love it!
Hester aka The Chef Doc says
Chef Dennis! I truly thank you for sharing this recipe because I've been wanting to try my hand at adding olive oil to my baking products. This cake looks so amazing and I cannot wait to try it. And the mascarpone filling? Uh huh… that's the way 😉
Free Spirit Eater says
that cake looks out of this world, haven't had chocolate cake in years, just might try this recipe, thanks so much for sharing! =]
thecompletecookbook says
What a remarkable recipe Chef. Mama Jeanette would be proud.
🙂 Mandy
The Cilantropist says
I have only made cake before once with olive oil but I did love it! I was rosemary and olive oil bundt cake so quite different from this one, but the texture was superb. I would love to try the chocolate version! Thanks for sharing Dennis!
Firefly@fireflyblog.org says
The cake looks delicious 🙂 wish I had it now, but will definitely try your recipe 🙂 yummy!
Julia @ DimpleArts says
This cake looks delicious!!! Mouth is watering for a piece.
The Harried Cook says
I am not a chocolate cake fan, and even I want a slice (or two) of that cake! It looks really, really good!
Thanks for sharing… Would love to try it out sometime!
Christine's Pantry says
My mouth is watering! Looks good! Thanks for sharing!
Christine
Ocean Breezes and Country Sneezes says
Wow! Would you please save a slice for me! LOL, I'd love it with a cup of tea!
Kim - Liv Life says
Gorgeous, gorgeous cake!! That's a top 9 photo if I've ever seen one!! Nicely done Dennis, I'm not much for cakes, but this one turned my head.
Lindsay (Rosemarried) says
As usual, you have outdone yourself! I am a sucker for a good olive oil cake. This one, in particular, looks amazing. It looks so beautiful! Thank you for your creative and thoughtful contributions to this swap.