Chocolate Cake with Olive Oil Recipe – Spanish Special
Chocolate Cake with Olive Oil is a deeply moist, tender, and flavorful cake that swaps butter for olive oil, creating a lighter texture with rich chocolate depth. The olive oil enhances the cocoa flavor while keeping the cake soft for days, making it perfect for everyday indulgence or special occasions.
This cake is simple, elegant, and surprisingly luxurious—ideal for bakers who love modern, wholesome desserts.
- Prep Time15 min
- Cook Time40 min
- Total Time55 min
Chocolate Cake with Olive Oil Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup sugar
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 1/2 cup extra virgin olive oil
- 1 cup milk (or plant-based milk)
- 1 tsp vanilla extract
- 1 tbsp vinegar or lemon juice
- Powdered sugar or chocolate glaze for topping (optional)
Chocolate Cake with Olive Oil Instructions
Preheat oven to 180°C (350°F). Grease and line a cake pan.
In a bowl, whisk flour, cocoa powder, baking soda, sugar, and salt.
In another bowl, beat eggs, olive oil, milk, vanilla, and vinegar.
Gradually combine wet ingredients with dry ingredients until smooth.
Pour batter into prepared pan and level the top.
Bake for 35–40 minutes, or until a toothpick inserted comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack.
Dust with powdered sugar or drizzle with chocolate glaze before serving.
Recipe Notes :
Use mild olive oil to avoid overpowering flavor
Do not overmix for a soft crumb
Cocoa quality matters—use good-quality cocoa powder
Tastes better next day as flavors deepen
