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Chocolate Olive Oil Cake
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Chocolate Olive Oil Cake

4.89 from 18 votes
Super soft chocolate olive oil cake with a creamy chocolate frosting
Prep Time40 minutes
Cook Time30 minutes
Total Time1 hour 10 minutes
Servings: 9 x13 inch pan
Author: Maria Corcuera

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 9x13 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 aside
    2 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 combined
    1 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 incorporated
    1 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 consistency
    1/4 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 use
    3/4 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

Nutrition

Serving: 1g | Calories: 545kcal | Carbohydrates: 57g | Protein: 5g | Fat: 34g | Saturated Fat: 10g | Polyunsaturated Fat: 21g | Cholesterol: 59mg | Sodium: 288mg | Fiber: 2g | Sugar: 37g
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