Chocolate Olive Oil Cake
User Reviews
5
Chocolate Olive Oil Cake
Description
The Chocolate Olive Oil Cake includes unsweetened cocoa powder combined with flour, sugar, baking soda, and baking powder. Olive oil and buttermilk add moisture and tenderness, contributing to the cake's texture. Hot water is incorporated to activate the leavening agents and keep the batter liquidy for a moist crumb. The batter is baked in a 9-inch pan until a toothpick comes out clean, indicating doneness.
The chocolate frosting is made by creaming butter with cocoa powder, powdered sugar, heavy cream or milk, and light corn syrup, which adds a smooth shine. This frosting is applied once the cake cools, enhancing the chocolate flavor and adding richness to the finished cake.
This cake offers a balance of chocolate richness and moistness from olive oil, suitable for serving as a dessert or special occasion treat. Additional toppings, such as chocolate shavings or chips, can be added for texture and decoration.
Ingredients
- 1 cup flour
- 1 cup + 1 Tablespoon sugar
- 1/2 cup cocoa powder (unsweetened)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup olive oil
- 1 large egg
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1/2 cup water hot
Chocolate Frosting:
- 1/2 cup butter (softened)
- 1/3 cup cocoa powder
- 2 1/2 cups powdered sugar
- 4 Tablespoons heavy cream or milk
- 1 Tablespoon light corn syrup
Instructions
- Preheat oven to 350 degrees. In a large bowl, stir together flour, sugar, cocoa, baking soda, baking powder, and salt.
- In mixing bowl, beat olive oil, eggs, buttermilk, and vanilla for 1 minute.
- Add dry ingredients to wet ingredients and stir until combined. Pour in hot water and mix together. The batter will be liquidy but that's a good thing -- it will create a moist chocolate olive oil cake.
- Spray one 9-inch cake pan with non-stick cooking spray. You can also use parchment paper round. Pour batter evenly into pan. Bake at 22-25 minutes. Place toothpick or cake tester in the center of the cake to check if it comes out clean. Let cool before frosting.
Chocolate Frosting:
- In mixing bowl, cream together Butter, Cocoa, Powdered Sugar, Cream, and corn syrup until light and fluffy. You may want to add more cream or milk depending on consistency. Once the cake has cooled and has been removed from pan, frost with frosting.
- Top with chocolate shavings, chocolate chips, or chocolate sprinkles.
Notes
- Use fresh olive oil to keep the cake moist and tender
- Buttermilk contributes to the tender texture and moist crumb
- Unsweetened cocoa powder should be high quality for best chocolate flavor
- All-purpose or cake flour can be used; a blend of both also works
- Hot water activates leavening and ensures a moist batter consistency
- Butter softened before making frosting helps achieve smooth creaming
- Light corn syrup adds gloss to the frosting but is optional
- Heavy cream or milk may be adjusted to reach desired frosting consistency
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 555 kcal
% Daily Value*
| Calories | 555kcal | 28% |
| Carbohydrates | 87g | 29% |
| Protein | 5g | 10% |
| Fat | 24g | 37% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 58mg | 19% |
| Sodium | 334mg | 14% |
| Potassium | 223mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 69g | 138% |
| Vitamin A | 440IU | 9% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 58mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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