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.
Drick says
Dennis, that is indeed a good sounding cake, no wonder you remember it… looks tasty even with the marscapone filling
Pacheco Patty says
That is one gorgeous cake:-)
Sounds like you enjoyed putting this together and the photograph is a beauty. Have a great week;-)
Leslie Uhl says
That is one incredibly delicious-looking cake! I must admit to having doubts about the olive oil part, but will just have to try it and see. Knowing your recipes, it's got to be good!
Leslie
Monet says
Hi sweet man…of course, precious Mama Jeanette introduced you to this creation. I love olive oil cakes too, but I've never tried a chocolate variety. This must change. Thank you for sharing, for creating, and for inspiring me to remember all the beauty and good in this world. Many blessings tomorrow and in the days to come this week.
Yummy Mummy says
wow, this is a great recipe! I love olive oil cake, but have never had it in a chocolate cake. Isn't it amazing what some coffee will do to chocolate?! Scrumptious.
kita says
Oh goodness. Ive never had olive oil cake but I want a slice right now. It looks moist and delicious.
Eileen says
Oh my gosh! That cake looks so inviting. I could use a big piece right about now. Thanks for sharing!
Lo-mo says
Wow! What an amazing looking treat! Everything from the filling to the mocha glaze….wonderful! I love it!
Mary S says
Being a big fan of olive oil in sweet recipes, this thrilled me, add in the mascarpone and I'm over the moon. Beautiful!
Sarah-Jane - SiliconeMoulds.com says
it's SO wrong. 2am and now I want chocolate cake. No no no no no !!!
Looks just too good to resist Dennis
Manu says
This looks divine! I must admit that even though I am Italian I have never used olive oil in a cake… shame on me!!!! I will have to try this one out very soon! It looks so moist! 🙂
kitchenarian says
I have heard of olive oil cake but I have never eaten it before. This looks so amazing. Thanks for the recipe!
Priya says
Lovely Chocolate Cake Dennis. Its on my TO -DO -NOW list because its Vegan to boot.
lostpastremembered says
So many interesting changes to the recipe… from the yogurt in the frosting to the espresso in the glaze.. it all looks great!
Krissy says
What a gorgeous cake! It looks so moist. I have been making a chocolate olive oil cake for years now and never thought to add a layer of mascarpone. Thanks so much for sharing. I think I will be making this tomorrow!