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.
jose manuel
La textura que le tiene que dar el aceite de oliva tiene que ser exquisita.
Saludos
sara @ CaffeIna
I LOVE baking with Olive Oil. Maybe I'm biased because I'm Italian but I think olive oil is just the best. I never tried it on a chocolate cake though. I must! I'll have the hubby be the taste tester of the cake….I'll dig into that wonderful filling.
I hope you have a nice week ahead of you, Chef!
Tiffany
Chef Dennis, this sounds (and looks) amazing! My favorite restaurant in Ann Arbor makes a rosemary olive oil cake that is to die for. Your version of a CHOCOLATE, MOCHA, olive oil cake with MARSCAPONE cream!?!? Well, it has left me speechless 😀
Culinarian
This looks absolutely incredible!
Becky
I have never had an olive oil cake, but this will be my first. Such a gorgeous chocolate cake dripping with Mocha glaze and the marscapone filling. You never fail to be amazing.
RavieNomNoms
WOW, what an interesting idea! I will most definitely have to try this…looks so amazing!
Pretend Chef
I'm not a big dessert person but this is one beautiful chocolate cake. Yummy!
Pola
Looks great! Will have to try that!
A SPICY PERSPECTIVE
Oh Dennis, that cake looks utterly divine!
I've had other olive oil cakes in the past, but not in a chocolate cake. I can just imagine how good that must taste. Bravo!
justine
I need this right away … yum!!!
Parsley Sage
Olive oil cake!? I'm simply amazed. I had no idea you could use olive oil that way. And the cake looks incredibly so its clearly something very cool that I've been missing out on. I must remedy that immediately!
Thanks so much for sharing 🙂
Jenn
I've had olive oil bread, but never olive oil cake… It looks decadent! I'll definitely be trying this. Thanks for sharing Chef!
Elin
Olive oil in a cake !!! I trust you and looking at it , I believe it is good 🙂 Thanks Chef for sharing such a wonderful chocolate cake. I will surely try this out for it looks yummy! Have a nice day , Chef
Megan
Um, YUM! You have a knack for making me hungry early in the mornings. 🙂
Jackie
How fun, Dennis! It looks delicious too but I agree, it probably would've been better with a simple whipped cream. Mascarpone seems too dense for the cake!
Jax x