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.
Magic of Spice
Oh wow does that ever look delicious!
Susi's Kochen und Backen
What a great cake! I don't think I've ever baked a cake with olive oil, but after reading this I'm intrigued! The mascarpone cream sounds delicious as well, it might not have been what you were looking for, but it sure sounds like I could eat it with a spoon :o)
Wilde in the Kitchen
Such a fantastic looking cake! I love the frosting you put in the center of the cake, yum! I'm definitely bookmarking!
Absurd Baker
This cake is just so awesome! I must bake this soon! What a wonderful recipe. The extra virgin olive oil bottle on my cupboard can't wait to mingle with chocolate. Yum.
Susan
Wow! This is such a beautiful cake! I love your layer of mascarpone icing … seems less sweet and just a perfect creaminess to add to the chocolate experience! Wow!
So special looking too!
Lindsay @eat,knit,grow
That's mouthwateringly amazing looking. I want!!
Georgia | The Comfort of Cooking
Dennis, this cake is to die for! I keep meaning to try and bake with olive oil, but this cake has given me that much-needed push to finally do it! Thanks so much for sharing this beautiful creation. I hope you're having a great week!
Susie Bee on Maui
Chef, another great recipe. I love olive oil cakes; I make one with chocolate chips and one with cranberries.
Sorry to hear the mascarpone cream didn't work, it sounded very interesting and looks great!
briarrose
Incredible cake! I've never tried olive oil before, but I'm going to give it a whirl. Honestly after seeing that picture….I just have to have it. 😉
Sandy @ Everyday Southwest
How did yo know I'm craving chocolate mocha cake?
Wait a minute… I'm always craving chocolate mocha cake!
Thank you for sharing the recipe and the memories.
Wendy Irene
The world is full of some of the most amazing olive oils so I can imagine the taste with chocolate in my mind and I think I would love it. My favorite tasting I did years ago was at O& Co. I had no idea how many immensely different variations of olive oil there could be. I was most surprised by the 2 tablespoons white vinegar in the recipe. It has intrigued me! Happy week to you 🙂
Jill@MadAboutMacarons
Dennis, your mixture of chocolate and olive oil is just incredible. I wouldn't swap a piece of this heaven for anything – not even a macaron! You're incredible.
Joy, The Herbed Kitchen
As always Dennis, you have created a thing of beauty. I keep meaning to make an olive oil cake and you have most definitely inspired me.
Mari
Oh my Dennis. I would eat this entire cake in one sitting. Olive oil cake is probably my favorite…and add chocolate to it, you have a happy girl. Love your Italian roots. And thanks for the Twitter shout-out too! Can't wait for the next swap.
Mari
I love these vintage recipe, the are worth tasting. Chef, Dennis, the cake looks delicious!!
Have a great week 🙂