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Chocolate Olive Oil Cake

An incredibly soft one layer chocolate olive oil cake. This cake is so moist, it needs no topping though it is open to fancier applications.
Prep Time 20 minutes
Cook Time 45 minutes
Servings 1 9 inch cake

Equipment

  • hand mixer or stand mixer
  • 9 inch cake pan, round or square

Ingredients

  • 3 large eggs at room temperature
  • 300g or 1 ½ cups sugar
  • ¾ teaspoon fine sea salt
  • 1 teaspoon pure vanilla extract
  • 200g or 1 cup olive oil
  • 55g or ½ cup dutch process cocoa
  • 1 teaspoons baking powder
  • ¼ teaspoon baking soda
  • 175g or 1 ⅓ cups all purpose flour sifted
  • 300g or 1 ¼ cups buttermilk full fat

Instructions

  • If your eggs are not yet at room temperature, set them in a bowl of hot water to warm up.
  • Preheat the oven to 350 F. Grease and flour a 9 inch cake pan, round or square.
  • Set the eggs and sugar in a large bowl and use a hand mixer (you can also do this in a stand mixer) to beat. Beat until the mix is several shades lighter in color, is airy and when you lift the beaters from the mix it falls in ribbons - about 3-5 minutes. Add the salt and vanilla and beat to combine.
  • With the mixer on, slowly pour in the olive oil. Beat until fully combined.
  • Sift the cocoa into the bowl and beat to combine. Add the flour, baking powder, and baking soda. Start the mixer on low and as you are mixing in the flour, slowly pour in the buttermilk. Once it’s all in, give the bowl a scrape on the sides and bottom and beat to just combine.
  • If you will not be topping the cake and want to do a sugar crisp: sprinkle 3 tablespoons of granulated sugar on top.
  • Bake the cake until a cake tester comes out clean, about 40-45 minutes. LEt cool briefly in the pan then transfer to a wire rack or plate to fully cool.

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