Chocolate Olive Oil Cake

❤️🎂 Why You’ll Love This Chocolate Olive Oil Cake

Sweet: Who doesn’t love a chocolate cake? This recipe is moist (with the help of olive oil) and so flavorful. The perfect cake for a birthday surprise, or just an easy dessert Versatile: Top this cake with your favourite icing, fruit, nuts, coconut flakes, or whatever your little heart desires Quick & Easy: This recipe takes only 15 minutes to prep and 45 minutes to be ready to eat

🍲 Ingredients

Olive Oil – For this recipe, olive oil is a key ingredient. The key is to find the highest quality, premium, 100% organic olive oil. It should be top-notch, full of flavor that adds so much flavor to this chocolate olive oil cake. Cocoa Powder – This is the good stuff that makes the chocolate cake, well, chocolate! What many people don’t know is that cocoa powder is rich in theobromine which helps reduce inflammation and can protect you from diseases. It’s actually low in fat and sugar too, so it’s not as bad as you think it would be!

👩‍🍳 How to Make Chocolate Olive Oil Cake

1. Preheat the oven to 350F and line a 9X9 cake tin with parchment and gently grease.
2. In a medium-sized mixing bowl, add the eggs, sugar, vanilla and olive oil.  Using a whisk, whisk the mixture together, aggressively for 2-3 minutes. You can also use a hand beater, do this for 1 minute.
3. In a separate large mixing bowl, sift in the flour, cocoa powder, salt and baking soda. 
4. Add the wet ingredients to the dry ingredients and stir until combined using a wooden spoon or spatula.
5. Once combined, add the boiling water and stir again just till combined.
6. Transfer the cake to the lined baking tin and cook for 30-32 minutes.
7. Once cooked, let cool for 5 minutes, then carefully use a sharp knife to cut around the edges of the tin and then remove from the tin to a cooling rack to fully cool.
8. Make the cream cheese icing Once the cake is fully cooled.
9. Melt the chocolate in a water bath on the stovetop, stirring fairly constantly until melted OR in the microwave in 30-second intervals, stirring after each interval, until the chocolate is melted. Remove from the heat and add to a medium mixing bowl. Let sit for a few minutes until lukewarm.
10. To the bowl with the chocolate, add the room-temperature cream cheese, use a large whisk and whisk by hand OR hand mixer with a whisk attachment to whip on low speed for 1 minute to combine. Then, add the icing sugar and whisk again until fully combined. Tips: If the icing doesn’t seem thick enough, place it in the fridge for 5-15 minutes and then check the texture. If you find the fridge doesn’t work, add 1 tbsp cocoa powder at a time and whip until the desired consistency is reached. If the icing is too thick, add 1 tbsp of milk at a time, whisking after each addition until the desired consistency is reached.
11. Frost just the top of the cake with the cream cheese icing and then top with the strawberries. Garnish with fresh basil if desired.

🗒 Tips and Tricks

This cake can also be made without the cream cheese icing and served as-is – it’s super delicious this way too Top the Chocolate Olive Oil Cake with whatever you love. You can make Chocolate Icing, Vanilla Icing or whatever you wish

🗒 Best served with

No Churn Vanilla Ice Cream No Churn Chocolate Ice Cream

👝 How to Store Leftovers

Leftover cake can be stored in the fridge for 3-4 days.

🤔 Common Questions