Chocolate Olive Oil Cake

This one-bowl Chocolate Olive Oil Cake is made with olive oil instead of butter, resulting in a moist, fluffy, and rich cake that’s perfect for beginners or anyone craving a decadent dessert!

Ingredients:

For the Chocolate Cake

• 1 1/2 cups (225g) all-purpose flour, scooped and leveled

• 1/2 cup Dutch-process cocoa powder

• 1 1/2 teaspoon baking powder

• 1/4 teaspoon baking soda

• 1/2 teaspoon salt

• 1 cup granulated sugar

• 2 large eggs, at room temperature

• 3/4 cup extra virgin olive oil

• 3/4 cup whole milk, at room temperature

• 1 teaspoon vanilla extract

For the Chocolate Icing

• 3/4 cup powdered sugar

• 3 Tablespoons cocoa powder

• 3 Tablespoons whole milk

For Decorating

• Grated milk or dark chocolate

Instructions

For the Cake

1. Preheat the oven to 350F. Line an 8-inch round baking pan with parchment paper or grease it with melted butter and dust with cocoa powder for smooth sides.

2. In a large mixing bowl, combine sugar and eggs. Using electric hand beaters, beat on low-medium speed for 30 seconds until well combined. Scrape down the sides of the bowl.

3. While beating on medium speed, slowly drizzle in the olive oil a little at a time over 2 minutes to emulsify it into the batter.

4. Add milk and vanilla extract. Beat for 20 seconds until fully incorporated. Scrape down the sides.

5. Sift the flour, cocoa powder, baking powder, and baking soda into the bowl. Sprinkle in the salt.

6. Beat on low-medium speed just until the batter is smooth and no streaks of flour remain. Avoid overmixing.

7. Scrape down the sides and gently fold in any remaining dry ingredients.

8. Pour the batter into the prepared baking tin.

9. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.

10. Remove from the oven and let the cake cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

    For the Chocolate Icing

11. In a mixing bowl, sift together powdered sugar and cocoa powder.

12. Add milk and whisk until the icing is smooth and thick.

13. Pour the icing over the cooled cake, spreading it gently with a spatula or the back of a spoon. Let it drizzle down the sides.

14. Sprinkle grated chocolate over the icing and allow it to set.

Notes

• Storage: Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week.

• Tip: For an extra indulgent flavor, try adding a teaspoon of espresso powder to the batter to enhance the chocolate flavor.

Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
Servings: 8 slices