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.
Shelly
Everything turned out great but the glaze….please clarify the amount of chopped chocolate. 2 2/3 cups is alot of chopped chocolate and my glaze was very thick…like fudge 🙁
Chef D
I’m sorry about the glaze not turning out, was it warm when you used it because in the refrig it will thicken like fudge. I’m a bit of a chocolate freak so I probably used much more than necessary. My glaze is more like a ganache, if you would like it to be a little more runny, cut back the chocolate by a cup, just make sure to start with the cream before adding the coffee. Of course you could leave the coffee out altogether if you like too. Thinning chocolate can be tricky and I have found that only heavy cream or corn syrup will do to get it started but once its started to melt and thin, you can use other liquids, just thin it down till its more to your liking.
thanks for trying the cake and if you have any other questions please don’t hesitate to email me.
Liza
I made this incredible cake today and OH MY, it is awesome! I took the chef’s advice and just made whipped cream for the frosting/filling, which made the recipe even simpler. Sooo good!!
Chef D
isn’t it amazing! who knew a cake that simple would be so delicious! Thank you so much for letting me know!
Gwenevere
Glaze aside…I can eat this cake! No milk No egss (yeah for wacky cake!) I'm also diggin your profile pic on foodbuz, mostly because I want to garden but I'm frozen with fear. 🙂
Dina
wow, what a great looking cake! i really want to try that frosting. sounds delish!
All That's Left Are The Crumbs
I have never tried an olive oil cake before, but you can bet I will be very soon. Such beautiful and enticing photos as always.
Kelly
Chef Dennis this looks incredible! I love all the ingredients and of course, as always, your pictures are gorgeous! I will definitely be making this in my immediate future 🙂
Lauren at Keep It Sweet
I'd really like to take a spoon to that mocha glaze!
Suhaina
oh wow..thats a lovely cake and so easy too….no eggs thats amazing…will surely give it a try..
Drachma Girl
Olive Oil Cake… this is very appealing to me, considering I am Greek and you also added Greek yogurt too? How wonderful & delicious!!! Thank you for posting all these terrific recipes! 🙂
Torviewtoronto
cake and presentation looks wonderful delicious cake
Lawyer Loves Lunch
I recently tried making my first olive oil cake (a lemon one) and was amazed by how moist it was! This one looks like a way better, kicked up version of mine and I can't wait to give it a go 🙂
mangiabella
really Dennis…this is stellar….I love the thought of olive oil in this…you have outdone yourself in the grandest way….where is the LOVE button???
Joy
The cake looks wonderful.
TKN
Bad time for me to start a weight loss program. Your cake looks incredible and your photos are excellent. 🙂
Plateful
Ah, the cake looks heavenly and the glaze makes it totally irresistible!! I'm craving cakes now..:)
I've been checking out your other posts and I have to say, I'm hooked! I especially loved your posts on 'ask chef dennis'- very informative! Gonna stalk your posts from now, hope you don't mind..lol.