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.
Evan @swEEts
For a self proclaimed non-baker.. this is one decadently delicious looking cake! I've actually never made an olive oil cake but I've always been interested in trying it. Well done Chef!
Daydreamer Desserts
What a mouthwatering cake, although I've made olive oil gelato in the past, can't say that I've made an olive oil cake. Must add this one to the list. Thanks for sharing Chef!
All Our Fingers in the Pie
I have that wacky cake recipe. I think it was a depression era recipe – no eggs.
a. maren
i am so intrigued by olive oil cakes! i feel like they are everywhere lately, and i have yet to try one! this recipe looks amazing. sorry your mascarpone cream didn't work out though! it sure looks pretty in the photos…
http://www.icyviolets.blogspot.com
Brindusa
If you say so, I will give it a try. I am still skeptic about it, because I once baked some olive oil cupcakes, and they were a disaster. But this cake looks fantastic. Thanks.
Debbie
I have never had an olive oil cake! Its not something that's typically sold at stores, I am pretty excited to try this…I imagine its healthier (if its not don't tell me) 🙂
A little bit of everything
WOW, this cake is to die for. The running chocolate ganache made my chin drop.
You did a wonderful job.
Thanks for sharing
Maranda
Oh. Em. GEE!!! I don't have to make this cake…I'm already in love. But I WILL make this cake! It may be the first thing I make in my new home. Amazing!!!
spcookiequeen
Looks like my kind of breakfast. I love olive oil cake, never had it with chocolate before. Brilliant, I must say. I can't wait to try it. Hope you are having a good week.
-Gina-
the constant hunger
Wow, Chef, this looks amazing. The perfect thing to cheer me up on a gray, cloudy day.
Candace
omygoodness Chef! I had my first olive oil cake recently and thought it couldn't get any better. Mine was with Meyer Lemons. The chocolae cake definitely wins…hands down. I am so going to make this. That glaze on it looks spoon-licking good.
Jennifer-Adventuresome Kitchen
Good morning Dennis! I'm finally making the rounds! Thanks for your very kind words yesterday! Your olive oil cake looks fabulous! I'm imagining the combination of chocolate and a hint of a good olive oil in a moist and smooth cake! Wow!!! And I always love hearing about Mama Jeannette- more stories please 🙂 Hope you have an awesome week!
Angie's Recipes
Denise, that's such a sinfully decadent chocolatey cake!
Michael Toa
What a beautiful, luscious cake Chef. Love the glaze just dripping on the sides of the cake. Yum!
Peggy
You've really outdone yourself with this one Dennis! This sounds absolutely amazing and I am so intrigued! Can't wait to try it out!