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"A decadent whole chocolate cake topped with ganache and sea salt on a stand, with a single slice served on a plate with fresh raspberries."

The Best Chocolate Olive Oil Cake (Moist, Dairy-Free, No Mixer)

A deeply chocolatey, incredibly moist chocolate olive oil cake made in one bowl with no mixer. Dutch-process cocoa and dark chocolate are bloomed in hot coffee for maximum chocolate intensity. Naturally dairy-free. Optional crackly cocoa sugar crust and olive oil dark chocolate ganache.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 10 Servings
Course: Dessert
Cuisine: American, Mediterranean-inspired
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Chocolate Olive Oil Cake
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup Dutch-process cocoa powder sifted
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3 large eggs room temperature
  • 3/4 cup extra virgin olive oil mild or medium intensity
  • 1 tsp vanilla extract
  • 1/2 cup strong hot coffee or boiling water
  • 2 oz dark chocolate (70% cocoa) finely chopped
  • 1/3 cup warm water
Optional Cocoa Sugar Crust
  • 2 tbsp granulated sugar
  • 1 tbsp Dutch-process cocoa powder
Optional Dark Chocolate Olive Oil Ganache4
  • 4 oz dark chocolate (70% cocoa) finely chopped
  • 1/2 cup extra virgin olive oil mild
  • 1 tbsp honey or maple syrup
  • Flaky sea salt for finishing

Equipment

  • 1 9-inch round cake pan Springform works well for easy removal
  • 1 Large mixing bowl For one-bowl batter
  • 1 Whisk No mixer needed
  • 1 Digital kitchen scale Recommended for chocolate measurement
  • 1 Cake tester or toothpick For doneness check
  • 1 Wire rack For cooling
  • 1 Fine-mesh sieve For sifting cocoa and dusting

Method
 

  1. Preheat oven to 325 degrees F. Grease a 9-inch round cake pan and line with parchment. If using cocoa sugar crust, mix sugar and cocoa and dust evenly over greased pan. Tap out excess.
    "A 9-inch round cake pan lined with parchment paper and dusted with a cocoa-sugar mixture, ready for the Chocolate Olive Oil Cake batter."
  2. Place chopped dark chocolate in a large bowl. Pour hot coffee over chocolate and rest 1 minute. Whisk until fully melted and smooth.
    "A glass bowl filled with smooth, melted dark chocolate, created by mixing chopped chocolate with hot coffee."
  3. Add sifted cocoa powder and whisk until incorporated.
    "Sifted cocoa powder being whisked into a dark chocolate and coffee mixture in a glass bowl to create a smooth, rich batter base."
  4. Add olive oil, eggs, vanilla, and warm water. Whisk until smooth and emulsified.
    "A glass bowl containing a rich, smooth chocolate batter after whisking in olive oil, eggs, vanilla, and warm water."
  5. Add flour, sugar, baking soda, and salt. Whisk until just combined. Batter will be thin. This is correct.
    "A glass bowl with a thin, glossy chocolate cake batter, achieved by mixing in flour, sugar, baking soda, and salt."
  6. Pour batter into prepared pan. Bake 35 to 40 minutes until cake tester comes out clean or with a few moist crumbs.
    "Chocolate cake batter poured into a round cake pan, ready to be baked into a moist Chocolate Olive Oil Cake."
  7. Cool in pan on wire rack for 20 minutes. Invert onto wire rack and cool completely.
    "A perfectly baked chocolate cake resting on a black wire cooling rack on a kitchen counter."
  8. Dust with sifted cocoa powder, or pour ganache over the cooled cake and finish with flaky sea salt.
    "A rich Chocolate Olive Oil Cake topped with smooth, glossy chocolate ganache and a sprinkle of flaky sea salt on a white cake stand."
  9. For ganache: combine chopped chocolate, olive oil, and honey in a heatproof bowl. Microwave in 30-second intervals, stirring between each, until smooth. Cool slightly until pourable.
    "A glass bowl containing a smooth, glossy chocolate ganache made with dark chocolate, olive oil, and honey."
  10. Serve at room temperature. Pairs beautifully with vanilla ice cream, Greek yogurt, or fresh raspberries.
    "A rich, cocoa-dusted Chocolate Olive Oil Cake served on a white cake stand, perfect for pairing with ice cream or fresh berries."

Notes

  • Use Dutch-process cocoa only. Natural cocoa produces a different flavor and color.
  • Do not skip the hot coffee bloom step. It is the primary source of deep chocolate flavor.
  • A mild or medium extra virgin olive oil gives the best balance of flavor. Very robust olive oils can overpower the chocolate.
  • The batter will look very thin and loose before baking. This is normal and correct.
  • This cake is best stored at room temperature, not refrigerated. It keeps moist for up to 4 days.
  • For the ganache, let it cool until slightly thickened before pouring for best coverage.