Super easy chocolate olive oil cake frosted with a dark chocolate ganache frosting!
Hey heeeeyyyy, how’er my favorite bakers doing?! If you can’t tell by all the photos in this post, we’re doing great over here! Just indulging in some olive oil chocolate cake, no big deal. Really though, it is a big deal, because this recipe, by Bertolli, is absolutely amazing & better yet, it’s super simple.
I’m so excited to share this recipe with you guys! I’ve partnered with my friends over at Bertolli to bring you this rich and indulgent chocolate olive oil cake recipe. I won’t take credit for the recipe, as it was provided by Bertolli but I will say, it is amazing and you definitely don’t want to miss out on this one!
What is a chocolate olive oil cake
Using olive oil in cakes isn’t unheard of; it’s actually quite common nowadays. Most chocolate cakes use oil in place of butter. It produces a lighter texture that’s less heavy feeling, especially for such a strong flavor like chocolate. Sometimes, olive oil can also act as a binding agent to replace eggs so this recipe actually is egg free!
Using olive oil specifically, changes the flavor a little bit. With a strong flavor like chocolate, the olive oil is pretty unnoticeable but in other cakes the olive oil can be embraced with complimenting flavors. The olive oil in this chocolate produces a super light and tender texture with a very rich and dark flavor.
Health benefits of using olive oil
Olive oil is not just delicious, it also has some added health benefits which include:
- high in antioxidants
- high in monounsaturated fats (in place of unhealthy fats)
- strong anti-inflammatory properties
I love using Bertolli’s Extra Virgin Olive Oil for both baking & everyday cooking. It’s got an amazing taste, it’s affordable & sold at most local grocery stores & their quality has always impressed me! They also have 150 years of expertise & they use only the best olives for their oils.
How to store chocolate olive oil cake
This chocolate olive oil cake produces 24 square slices. To get nice clean slices, make sure to refrigerate the cake until the chocolate ganache is fully set on top. It will get a little hard so use a large hot knife to slice. Wipe the excess chocolate off of the knife between every cut.
The cake can be served cold or at room temperature but to keep them fresh, store them in an airtight container in the refrigerator.
If you make this olive oil chocolate cake recipe make sure to snap a shot & tag me @baranbakery on instagram. I’d love to see your creations in the kitchen & share them on my social media as well! If you have a day off or just a couple hours, go bless a friend, family or coworkers with this cake. As always,
Chocolate Olive Oil Cake
- 3 cup all-purpose flour, spooned and leveled
- 2 cup granulated sugar
- 1/2 cup unsweetened cocoa powder, spooned and leveled
- 2 tsp baking soda
- 1 tsp salt
- 1/2 tsp espresso powder *optional
- 2 Tbsp apple cider vinegar
- 2 tsp vanilla extract
- 2/3 cup Bertolli's Olive Oil
- 2 cup cold water
Chocolate Ganache Frosting
- 6 oz heavy cream
- 12 oz dark chocolate, chopped
- 1/2 tsp vanilla extract
- Preheat the oven to 350F (177C). Grease and line a 13" x 9" pan with baking spray and parchment paper and set it aside.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, salt and espresso powder, if using.
- In a medium bowl, whisk together the vinegar, vanilla, olive oil and water until they're well combined.
- Pour the wet ingredients over the flour mixture and whisk them until they're fully combined. Pour the chocolate cake batter into the prepared pan.
- Bake for about 30 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Set it aside to cool completely.
- In a small saucepan, over low-medium heat, bring the heavy cream to a simmer and then add the chocolate.
- Stir the mixture until it's smooth and glossy. Remove from the heat and whisk in the vanilla extract.
- Allow the ganache to cool for about 5-10 minutes, whisking intermittently. Then pour the ganache over the cake and spread it out evenly over the cooled cake. Refrigerate the cake until the ganache is set.
Chocolate olive oil cake can be served cold or at room temperature.
For clean slices, refrigerate the cake until the ganache is hardened and then use a hot knife (wiping the knife between each cut) to slice.
To keep fresh, store it refrigerated in an airtight container.
Add a pinch of salt to the chocolate ganache to make it salted dark chocolate!
Top with vanilla ice cream to make it extra indulgent!
Amount Per Serving: Calories: 286Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 10mgSodium: 209mgCarbohydrates: 39gFiber: 2gSugar: 24gProtein: 3g
Nutrition information may not be fully accurate.
For Similar Recipes:
- Oreo Fudge Brownies
- Double Chocolate Black Forest Cake
- Chocolate Chip Butterscotch Cake
- Death by Chocolate Cake
Thank you for supporting all things Baran Bakery & the brands that make it all possible. This post was sponsored by Bertolli. All opinions are 100% my own.