Chocolate Olive Oil Cake
User Reviews
4.9
Chocolate Olive Oil Cake
Description
Chocolate Olive Oil Cake brings together all-purpose flour, cocoa powder, espresso powder, baking powder, baking soda, and salt, whisked with sugar, then gently mixed with wet ingredients including olive oil, milk, eggs, vanilla extract, and hot water. This approach ensures a smooth, well-incorporated batter. Baking at 350˚F for about 30 to 35 minutes creates a cake with a tender crumb and a moist interior.
The use of olive oil instead of butter adds moistness and a subtle fruity note, while the espresso powder deepens the chocolate's flavor without coffee taste. The cake is finished optionally with powdered sugar for a simple garnish.
Letting the cake cool fully before storage is recommended to maintain texture. The cake keeps well at room temperature for a few days or refrigerated for up to five.
For best results, use room-temperature eggs and avoid overmixing to prevent a dense result. Sifting dry ingredients helps create a lighter batter, and checking doneness with a toothpick ensures perfect baking.
Ingredients
- baking spray as needed, nonstick
- 1 ¼ cups all-purpose flour
- ¾ cup sugar
- ½ cup cocoa powder
- 2 teaspoons instant espresso powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅔ cup olive oil
- ½ cup milk
- 3 egg at room temperature
- 1 teaspoon vanilla extract
- ¼ cup water hot
- powdered sugar optional, for garnish
Instructions
- Preheat the oven to 350˚F and line the bottom of a 9-inch cake pan with parchment paper, then spray with nonstick baking spray.
- In a large bowl, whisk together flour, sugar, cocoa powder, espresso powder, baking powder, baking soda, and salt.
- In a separate medium bowl, whisk together olive oil, milk, eggs, and vanilla extract.
- Add the wet ingredients to the dry ingredients and fold together until combined. Add the hot water and mix until combined. Scraped into the prepared pan, smoothing the batter into an even layer.
- Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
Notes
- Use room-temperature eggs for better incorporation into the batter.
- Fold dry and wet ingredients gently to prevent a dense cake.
- Sifting dry ingredients is optional but helps create a lighter texture.
- Check doneness by inserting a toothpick into the center; it should come out clean or with few crumbs.
- Cool the cake for 10 minutes in the pan before transferring to a wire rack to cool completely.
- Store in an airtight container at room temperature for a few days or refrigerate for up to 5 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 350 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 350kcal | 18% |
| Carbohydrates | 38g | 13% |
| Protein | 6g | 12% |
| Fat | 21g | 32% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 63mg | 21% |
| Sodium | 199mg | 8% |
| Potassium | 158mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 20g | 40% |
| Vitamin A | 114IU | 2% |
| Calcium | 54mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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