Chocolate Olive Oil Cake
Super soft chocolate olive oil cake with a creamy chocolate frosting and chocolate curls to decorate
Can you use olive oil to make chocolate cake?
Yes you can! and the results are amazing!
The fat used in this cake was from olive oil, and the combination with chocolate does wonders to your taste buds!
The type of olive oil you choose to use depends on how strong or mild you want the olive oil flavor to be. Personally, I do like to taste some of the olive oil in there, but it totally depends on your taste!
Go for a mild olive oil if you don’t want that much of a flavor, or for a stronger one if you prefer to taste it in your cake
Ingredients you’ll need to make this Chocolate Olive Oil cake:
All-purpose flour
Cocoa powder
Baking powder
Baking soda
Salt
Olive Oil
Granulated sugar
Eggs, room temperature
Vanilla extract
Sour cream, room temperature
Freshly brewed strong coffee
Unsalted butter, room temperature
Powdered sugar, sifted
Cocoa powder, sifted
60% chocolate
Heavy whipping cream, room temperature
Tips and Tricks
Cake
Using room temperature eggs and sour cream will make sure that your ingredients mix more evenly and your cake stays nice and soft. Leave eggs and sour cream outside of fridge for 30 min prior to using. If pressed on time, allow eggs to sit -completely covered- in warm (no hot) water for 5 minutes
Buttercream
For the buttercream, using room temperature cream, butter and chocolate is a must. If you add anything cold, the melted chocolate could seize, and you could end up with a crumbly mess instead of a creamy and soft chocolate frosting.
Beating the frosting for 3 minutes with all of the ingredients makes it soft and fluffy, so don’t skip this step!
If when you’re finished beating, you see that you need your frosting to be softer, add more heavy cream, bit by bit, until reaching desired consistency
Chocolate Curls
When making the curls, chocolate shouldn’t be completely set, or completely melted, it should be right in the middle!
If the chocolate sets before you’re finished making the curls, just pop the cookie sheet in the oven for 30 seconds until it softens enough to make the curls
You can watch this video for a tutorial on how to make the chocolate curls.
Follow this link if you’re looking for more Cake recipes, or take a look at the links below to see some of my favorite ones.
If you make this recipe, please be sure to give it a rating and leave a comment!
Chocolate Olive Oil Cake
Ingredients
Chocolate Olive Oil Cake
- 2 1/2 Cups All-purpose flour
- 3/4 Cup cocoa powder
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 1/2 Cup Olive Oil
- 1 1/2 Cups granulated sugar
- 3 units eggs room temperature
- 1 teaspoon vanilla extract
- 1/2 Cup sour cream room temperature
- 1 Cup freshly brewed strong coffee
Chocolate Frosting
- 1/2 Cup unsalted butter room temperature
- 1 3/4 Cup powdered sugar sifted
- 1/3 Cup cocoa powder sifted
- 1/3 Cup 60% chocolate measured then melted and cooled
- 1 tsp vanilla extract
- 1/2 teaspoon salt
- 1/4 Cup heavy whipping cream room temperature
- 3/4 Cup semi-sweet chocolate for chocolate curls optional
Instructions
Cake
- Pre-heat oven to 350 F. Line the bottom and sides of a 9×13 inch baking pan with parchment paper and set aside
- In a medium sized bowl, sift flour, cocoa powder, baking soda, baking powder, salt and set aside2 1/2 Cups (312.5 g) All-purpose flour, 3/4 Cup (64.5 g) cocoa powder, 1/2 teaspoon (0.5 teaspoon) baking powder, 1 1/2 teaspoons (1.5 teaspoons) baking soda, 1/2 teaspoon (0.5 teaspoon) salt
- Beat oil and sugar for 1 minute, add eggs, one by one, beating after each addition. Add vanilla and sour cream and mix until combined1 1/2 Cup (354.9 ml) Olive Oil, 1 1/2 Cups (300 g) granulated sugar, 3 units eggs, 1 teaspoon vanilla extract, 1/2 Cup (115 g) sour cream
- Alternate coffee and dry ingredients, finishing with dry ingredients and beating until well incorporated1 Cup (237 g) freshly brewed strong coffee
- Pour batter into the prepared pan and bake for 30 minutes, or until a toothpick inserted in the middle comes out clean. Remove from the oven and let cool for 15 minutes, then remove from the pan and let it cool completely over a wire rack
Chocolate frosting
- Beat butter until creamy, about 1.5 minutes. Add powdered sugar, cocoa powder, melted chocolate, vanilla extract and salt. Beat on lowest until just incorporated, then beat in medium speed. Mixture will look dry and crumbly.1/2 Cup (113.5 g) unsalted butter, 1 3/4 Cup (210 g) powdered sugar, 1/3 Cup (28.7 g) cocoa powder, 1/3 Cup (58.3 g) 60% chocolate, 1 tsp vanilla extract, 1/2 teaspoon (0.5 teaspoon) salt
- Add heavy whipping cream and beat for additional 3 minutes, or until light and fluffy. Add more cream (little by little) if you want a softer consistency1/4 Cup (59.1 ml) heavy whipping cream
- Melt the chocolate for the chocolate curls. Spread the chocolate evenly on the back part of a cookie sheet, bang the pan a few times on your counter to smooth the chocolate, then refrigerate for 1-2 minutes. You want the chocolate to be 60-70% set, not completely set for the curls to work. With a knife or a spatula, scrape the chocolate carefully, until curls are formed. Make them as big or small, short or long as you like. Refrigerate until completely set or when ready to use3/4 Cup (131.3 g) semi-sweet chocolate for chocolate curls
- Frost the cooled cake with the frosting, making swirls with the back of a spoon or with a spatula. Place the curls to decorate the cake
