Abingdon Olive Oil Co. – Recipe Blog

If you’re a chocolate lover who can’t resist a slice of moist, fudgy goodness, this Chocolate Olive Oil Cake will have you coming back for more! Imagine the deep, intense flavor of cocoa paired with the luxurious texture of high-quality olive oil. It’s not just any olive oil we’re talking about – Abingdon Olive Oil Company’s Extra Virgin Olive Oil or Butter Olive Oil brings this cake to a whole new level.

Why Olive Oil?

Using olive oil in cakes isn’t new in Mediterranean baking, but it adds a modern twist to classic chocolate cakes. The high-quality Extra Virgin Olive Oil in this recipe enhances the cake’s rich chocolate flavor and lends it an incredibly moist, tender crumb. Olive oil also helps make this cake reminiscent of a brownie, with an extra fudgy center that melts in your mouth. With every bite, you get a velvety, chocolate-dense experience that’s both indulgent and comforting.

A Brownie-Lover’s Dream

If you’re a fan of brownies, this cake is your new favorite dessert. It has the same intense, rich chocolate flavor you’d find in a good brownie but with the lightness of a cake. Think of it as the perfect balance between a brownie’s chewy, dense texture and a cake’s fluffier crumb. Each bite gives you a bittersweet chocolate punch, highlighted by a fruity olive oil undertone that elevates the overall flavor profile.

Perfect for Any Occasion

This cake is simple to make yet impressive to serve. Whether it’s a dinner party or a quiet evening treat, it’s versatile enough to pair with a scoop of vanilla ice cream, a drizzle of caramel, or even a dusting of powdered sugar. And with its fudgy consistency, it’s hard not to sneak a slice straight from the pan!

Tips for the Best Chocolate Olive Oil Cake

1. Choose the Right Olive Oil – Opt for AOOC Extra Virgin Olive Oil for a robust, fruity flavor, or Butter Olive Oil for a buttery smoothness.
2. Whisk Lightly – Avoid overmixing the batter to keep the cake tender.
3. Get Fudgy – Let the cake cool slightly to set; this helps it hold its moist, brownie-like texture.

Give this Chocolate Olive Oil Cake a try and experience how a great olive oil can transform your baking! With just a hint of fruity richness and a whole lot of chocolate, it’s bound to become a new favorite.

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Yield: 1 9-inch cake (8 servings)

Chocolate Olive Oil Cake

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This decadent chocolate olive oil cake combines the rich, intense flavor of cocoa with the luxurious texture and subtle fruitiness of AOOC Extra Virgin Olive Oil or Butter Olive Oil. Simple to make, it bakes to a tender, moist crumb that's perfect for any occasion.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

• 3/4 cup unsweetened cocoa powder
• 1 cup granulated sugar
• 1/2 tsp salt
• 1/4 tsp baking powder
• 1/4 tsp baking soda
• 3/4 cup AOOC Extra Virgin Olive Oil (or AOOC Butter Olive Oil), plus more for greasing the pan
• 3 large eggs
• 1 large egg yolk
• 1 tsp vanilla extract
• 1/2 cup all-purpose flour
• 1/2 cup boiling water

Instructions

1. Prep the Oven and Pan
   Preheat the oven to 325°F (165°C) and place a rack in the middle. Line the bottom of a 9-inch springform pan or an 8- or 9-inch round cake pan with parchment paper. Grease the paper and the sides of the pan with AOOC Extra Virgin Olive Oil or Butter Olive Oil.
   
2. Mix Dry Ingredients
   In a large bowl, whisk together the cocoa powder, sugar, salt, baking powder, and baking soda. Break up any large clumps of cocoa for an even mix.
   
3. Add Wet Ingredients
   Pour in the AOOC Extra Virgin Olive Oil (or Butter Olive Oil), eggs, egg yolk, and vanilla extract. Whisk until smooth and well-combined.
   
4. Incorporate Flour and Water
   Gently fold in the flour with a rubber spatula until the batter is nearly smooth, leaving a few small lumps. Add the boiling water and mix until just combined. Be careful not to overmix.
   
5. Bake
   Pour the batter into the prepared pan. Bake for 25-35 minutes, or until the edges pull slightly away from the pan and a toothpick inserted in the center comes out with only a few crumbs.
   
6. Cool and Serve
   Place the pan on a cooling rack and let it cool for 10 minutes. Run a knife around the edges to loosen the cake. If using a springform pan, unclasp the sides. Otherwise, carefully flip the cake onto a plate, peel away the parchment paper, and flip it back onto the rack or serving plate.

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  Traditional Oils

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 379Total Fat: 24gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 116mgSodium: 238mgCarbohydrates: 36gFiber: 2gSugar: 25gProtein: 6g