Chocolate Olive Oil Cake
A rich and moist chocolate cake that combines the depth of cocoa with the unique flavor of olive oil, creating a delightful dessert experience.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup Dutch-process cocoa powder Use high-quality cocoa for best results.
- 1 cup granulated sugar
- 1/2 cup brown sugar Adds moisture and a hint of caramel flavor.
- 1 teaspoon baking soda Helps the cake rise.
- 1 teaspoon baking powder Works with baking soda for proper leavening.
- 1/2 teaspoon salt Enhances the flavors.
Wet Ingredients
- 1/2 cup olive oil Creates moisture and richness.
- 2 large eggs Bind the ingredients.
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk Contributes tenderness.
- 1 cup hot coffee Intensifies the chocolate flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease a 9-inch round cake pan and line the bottom with parchment for easy release.
- In a large bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, baking soda, baking powder, and salt until combined.
Mixing
- Stir in the olive oil, eggs, vanilla extract, and buttermilk into the dry mixture and whisk until just combined.
- Pour in the hot coffee and whisk until the batter is smooth and glossy.
Baking
- Transfer the batter to the prepared cake pan and smooth the top with a spatula.
- Place in the preheated oven and bake for 35–40 minutes, until the center springs back when touched lightly and a toothpick comes out clean or with a few moist crumbs.
Cooling and Serving
- Let the cake cool in the pan for 15 minutes, then carefully turn it out onto a wire rack to cool completely.
- Before serving, dust the top with confectioners’ sugar.
Notes
Serve the cake with a dollop of whipped cream or fresh berries for added flavor. This cake can be made ahead and frozen. Store any leftover cake in an airtight container.