This cake has been on my must-try list for years. I’ve heard as well as experienced in many occasions that oil lends a softer, moister crumb. But since I like butter too much, I’ve just been putting it off. The reason? We whip butter in most cases with sugar to get that tall, light, fluffy texture which is not possible with oil. And of course the flavour and taste of good old butter. I’m a fan! However, with the New Year comes new resolutions and the willingness to experiment a bit more than I would usually do the rest of the year. So I gave it a go. The first time, the the cake turned out a bit dry but nevertheless it was gone in minutes as the kids were at home and I was after all baking the first chocolate cake of the year.
The second time I added warm water to the cocoa powder instead of adding it with my dry ingredients. It was a success. The cake was a moist, chocolatey deliciousness that tasted amazing with a chocolate ganache topping. The biggest plus is that it is such an easy cake to put together. Simple and sweet. Including olive oil and cutting out butter also makes it a bit healthier if you’re counting those calories this month.
Chocolate Olive Oil Cake
Makes a 6 inch round cake
1/2 cup cocoa powder (preferably Dutch Processed)
1/2 cup warm water
1 cup castor sugar
2 large eggs
1 tsp vanilla extract
1 cup self raising flour
1/3 cup plain flour
2/3 cup olive oil
1/4 cup milk
Chocolate Ganache
150 g dark chocolate, roughly chopped
1/4 cup thickened/heavy cream
To make the cake : Preheat oven to 180 degrees C. Grease the base and sides of a 6 inch round pan and line the base with baking paper.
In a small bowl mix the cocoa powder and water together to make a smooth paste.
Using an electric mixer or by hand in a large bowl, beat the eggs and sugar together till pale and creamy. Add the vanilla extract and beat again. Add the flours, olive oil, milk and cocoa mixture and fold till well combined.
Pour into prepared pan and place in the oven. Bake for 35-40 minutes or until a skewer inserted into the middle of the cake comes out clean. Remove from oven. Leave aside for 5-10 minutes to cool slightly, then turn onto a wire rack to cool to room temperature. Once cooled completely, drizzle with chocolate ganache. Leave aside for 10 minutes for ganache to set. Top with fresh berries.
To make the ganache: Place the chocolate and cream together in a microwave safe bowl or cup. Microwave on medium in short bursts of 10-15 seconds until cream reaches boiling point (do not boil). Leave aside for 1 minute for the chocolate to melt. Stir with a spoon till well blended. Pour or drizzle over chocolate cake.
Looks gorgeous Sonali. I am also a fan of butter, but this looks so great, I am off to try it now.
I love olive oil in cakes! Yours looks absolutely amazing!
Good morning Sonali! I had made an olive oil cake a few months ago. The aroma was the best thing about it, for it did come out too dry for my husband’s taste. BUT, chocolate and olive oil? I think this combo warrants a few experiments! I do think your discovery of making a paste first with the cocoa is a fine way to distribute the ingredients, because it’s all about CHEMISTRY, isn’t it! How brilliant of you to try this, and I’m going to make it! Olive oil, the nectar of the culinary gods!
Just beautiful-and looks delicious!
Any chance of substituting the self rising flour with a GF alternative?
This is beautiful Sonali. I love chocolate olive oil cake, it really does taste amazing I”ve made it myself before, but it didn’t rise as much as this one.
Awesome cake Sonali. of course butter is king but olive oil is great in cakes too, and I like a dense cake a bit sometimes.
What an amazing chocolate olive oil cake. I like how you know just the right adjustments to make. The second try is always better than the first if you know what to change. You took a very scientific approach which is a great skill to have for any project. Even when I work with raven software, it takes me a few tries to get the elements right. You got it in the second one. Very impressive.
I bake a lother of oil based cakes mostly because it’s easy, I always have some forms of oil on hand vs butter, and I like lazy cakes where creaming butter and sugar doesn’t need to happen. My secret ingredient in 99% of my cakes is to add full fat yoghurt to it. I use the regular plain yoghurt but full fat and not greek. I use yoghurt instead of milk. The cake always comes our wayyyyy moist then with milk. I use sour cream or mascaporne if I have it but I always have yoghurt at all times. I add 1 small container. For chocolate cakes I always dissolve the cocoa powder in freshly brewed strong coffee. I like to add 70% melted chocolate too. I find a slightly runnier batter gives a way moist cake then a dense batter. Love your blog and pictures 🤗 so great to meet another fellow cake addict.