This is the best chocolate cake you will ever make, and it contains no eggs. Try it with my mocha glaze and mascarpone cream filling or with a chocolate sauce and just plain whipped cream! Either way you'll love my chocolate olive oil cake.
My favorite Chocolate Olive Oil Cake.
Everyone knows my roots are in Italian Cuisine, and when in doubt I always fall back to what has served me faithfully these many years.
The first time I ever had an olive oil cake, or for that matter, olive oil was in Mama Jeanette’s kitchen. She asked me what I wanted for dessert and I said a chocolate cake, she laughed and said: “sonny boy, Mama Jeanette has just the cake for you!”
When I saw her add the olive oil, I tried to imagine how I would ever be able to eat that cake…..sigh……but after my first bite, my doubts vanished and I ate half the cake that night.
It had been many years since I had that chocolate olive oil cake, and I did take some liberties with the recipe. I added a mascarpone filling and a mocha glaze.
The cake was excellent, as good as I remembered, and the mocha glaze was a nice addition. And the mascarpone cream went well with the chocolate. If you want to make a simpler cake, whipped cream would make a delicious filling.
I do hope you give this cake a try, I promise it will be love at first bite! And if you like cake as much as I do, you may want to try my Orange Yogurt Cake.
If you’ve tried my Chocolate Olive Oil Cake or any other recipe on askchefdennis.com please don’t forget to rate the recipe and let me know where you found it in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram @chefdenniseats and @chefdennistravels, Twitter and Facebook.
This is the best chocolate cake you will ever make, and it contains no eggs. Try it with my mocha glaze and mascarpone cream filling or with a chocolate sauce and just plain whipped cream! Either way you'll love my chocolate olive oil cake.
- 3 Cups All Purpose Flour
- 2 cups sugar
- 6 tablespoons cocoa
- 2 teaspoons baking soda
- ½ teaspoon salt
- 3/4 cup Extra Virgin Olive Oil
- 2 tablespoons white vinegar
- 1 tablespoon vanilla extract
- 2 cups cold water
- 1 cup mascarpone or cream cheese
- 1 cup heavy cream
- ½ Cup Greek Yogurt
- ¼ Cup granulated sugar
- ¼ teaspoon kosher salt
- ½ teaspoon pure vanilla extract
- 2 tablespoons powdered instant espresso
- ¼ cup boiling water
- 1 ½ cups heavy cream
- 2 tablespoons light corn syrup
- 2 2/3 cups finely chopped dark chocolate
- Preheat the oven to 350ºF.
- Mix the flour, sugar, cocoa, baking soda and salt together in a large bowl.
- With your mixer on low speed beat in the oil, vinegar, vanilla, and water until smooth.
- Pour the mixture into the two 9" prepared pans, coated with butter and dusted in flour or sugar.
- Bake for 30 minutes or until a cake skewer inserted in the center of the cake comes out clean. Do not over bake the cake. It should be firm to the touch, and a cake skewer inserted in the middle of the cake should come out clean.
- Put the cake pans on cooling racks and cool for 15 to 20 minutes before removing the cakes from the pans to cool completely.
- Allow to cool completely before frosting.
- To make the frosting, combine the mascarpone, cream, Greek yogurt, sugar, salt, and vanilla and beat on medium speed until the mixture becomes thick, about 5 minutes
- stir together the instant espresso and boiling water until smooth. Set aside.
- Combine the cream and the corn syrup in a heavy saucepan and bring to a boil over medium heat.
- Remove the pan from the heat and stir in the espresso.
- Pour the mixture over the chocolate and let sit, covered, for 2 to 3 minutes.
- Stir until the chocolate is completely melted and the sauce is very smooth.
- Keep warm until ready to use, or let cool to room temperature and store in a container with a tight-fitting lid in the refrigerator for up to 2 weeks.
- Reheat chilled sauce over very low heat on the stove top or in the microwave until warm enough to pour easily.
- Frost Between the cake layers and pour a generous amount of the mocha glaze over the top of the cake allowing it to run down the sides.
christine says
April 20, 2013 at 5:55 pmThis is my second time making your cake. I absolutely love the chocolate cake itself. It’s moist but not too fudgey. The perfect chocolate cake!
Chef Dennis says
April 20, 2013 at 6:07 pmHi Christine
I’m so happy to hear that you like my olive oil cake, it is one of my favorite chocolate cakes!
Dennis
Julie says
October 19, 2012 at 9:30 pmYour chocolate olive oil cake is the best chocolate cake I have ever eaten…very moist and fudgy. It is the only chocolate cake I make for my family now…truly easy and delicious. My husband says it tastes just like his grandmother’s cake. Thanks so very much for sharing!
Chef D says
October 20, 2012 at 6:14 amthank you Julie! I’m so happy to hear that you and your husband have enjoyed my olive oil cake. It’s one of the first desserts I teach my girls, its so easy to make and incredibly delicious!
Helene Dsouza I Masala Herb says
September 15, 2012 at 5:37 amLove oilve oil in cakes, keeps it all well moist for some days. =)
chef, can I ask you why u chose to use Extra Virgin Olive Oil instead of simple Olive oil for the baking? I was taught to use normal olive oil because extra virgin olive oil contains some healthy nutrients that get destroyed when heated up. just curious… =)
Chef D says
September 15, 2012 at 6:39 amhi Helene
that is true, but Extra virgin is the only olive oil I buy, so I use it for everything. I do keep a bottle of canola oil on hand and now I use coconut oil for somethings. But with the olive oil, its easier to just buy one.
thanks for asking!
Dennis
Angela says
April 29, 2012 at 6:26 pmThankyou Chef,
Forgot to ask can they be fozen?
Thanks
Angela says
April 29, 2012 at 10:09 amHi,
I was wondering if this recipie could be made into cupcakes and iced with buttercream icing or cream cheese icing?
Thanks
Chef D says
April 29, 2012 at 10:51 amhi Angela
yes this recipe can easily be made into cupcakes, I do them at school all the time. And what ever type of frosting you like will work, I would love one with a good buttercream!
cheers
Dennis
Erandi says
March 19, 2012 at 1:16 amAwesome, the final result is something more than just a choco-cake!! Isn’t dry, there is no excess of humidity . Is just perfect!!!
I have to say this is my new favorite choco-recipe, tks!!!!
Chef D says
March 19, 2012 at 5:52 amIt is an amazing chocolate cake, so easy to make and delicious! Thanks for letting me know you tried it!
EA-The Spicy RD says
February 12, 2012 at 4:29 pmGorgeous cake! I’ve bookmarked several cakes with olive oil to try, but I think this will be at the top of my list, and I’ll take your suggestion to make it with whipped cream. Simply amazing!!
Shelly says
February 11, 2012 at 10:55 pmEverything turned out great but the glaze….please clarify the amount of chopped chocolate. 2 2/3 cups is alot of chopped chocolate and my glaze was very thick…like fudge 🙁
Chef D says
February 11, 2012 at 11:31 pmI’m sorry about the glaze not turning out, was it warm when you used it because in the refrig it will thicken like fudge. I’m a bit of a chocolate freak so I probably used much more than necessary. My glaze is more like a ganache, if you would like it to be a little more runny, cut back the chocolate by a cup, just make sure to start with the cream before adding the coffee. Of course you could leave the coffee out altogether if you like too. Thinning chocolate can be tricky and I have found that only heavy cream or corn syrup will do to get it started but once its started to melt and thin, you can use other liquids, just thin it down till its more to your liking.
thanks for trying the cake and if you have any other questions please don’t hesitate to email me.
Liza says
February 3, 2012 at 5:59 pmI made this incredible cake today and OH MY, it is awesome! I took the chef’s advice and just made whipped cream for the frosting/filling, which made the recipe even simpler. Sooo good!!
Chef D says
February 3, 2012 at 6:38 pmisn’t it amazing! who knew a cake that simple would be so delicious! Thank you so much for letting me know!
Gwenevere says
April 19, 2011 at 12:26 pmGlaze aside…I can eat this cake! No milk No egss (yeah for wacky cake!) I'm also diggin your profile pic on foodbuz, mostly because I want to garden but I'm frozen with fear. 🙂
Dina says
April 15, 2011 at 10:01 pmwow, what a great looking cake! i really want to try that frosting. sounds delish!
All That's Left Are The Crumbs says
April 15, 2011 at 6:36 amI have never tried an olive oil cake before, but you can bet I will be very soon. Such beautiful and enticing photos as always.
Kelly says
April 14, 2011 at 12:52 amChef Dennis this looks incredible! I love all the ingredients and of course, as always, your pictures are gorgeous! I will definitely be making this in my immediate future 🙂
Lauren at Keep It Sweet says
April 13, 2011 at 5:13 pmI'd really like to take a spoon to that mocha glaze!
Suhaina says
April 13, 2011 at 4:43 amoh wow..thats a lovely cake and so easy too….no eggs thats amazing…will surely give it a try..
Drachma Girl says
April 12, 2011 at 1:27 pmOlive Oil Cake… this is very appealing to me, considering I am Greek and you also added Greek yogurt too? How wonderful & delicious!!! Thank you for posting all these terrific recipes! 🙂
Torviewtoronto says
April 7, 2011 at 11:48 pmcake and presentation looks wonderful delicious cake
Lawyer Loves Lunch says
April 7, 2011 at 9:17 pmI recently tried making my first olive oil cake (a lemon one) and was amazed by how moist it was! This one looks like a way better, kicked up version of mine and I can't wait to give it a go 🙂
mangiabella says
April 7, 2011 at 1:57 amreally Dennis…this is stellar….I love the thought of olive oil in this…you have outdone yourself in the grandest way….where is the LOVE button???
Joy says
April 7, 2011 at 1:39 amThe cake looks wonderful.
TKN says
April 6, 2011 at 4:30 pmBad time for me to start a weight loss program. Your cake looks incredible and your photos are excellent. 🙂
Plateful says
April 6, 2011 at 4:24 pmAh, the cake looks heavenly and the glaze makes it totally irresistible!! I'm craving cakes now..:)
I've been checking out your other posts and I have to say, I'm hooked! I especially loved your posts on 'ask chef dennis'- very informative! Gonna stalk your posts from now, hope you don't mind..lol.
Evan @swEEts says
April 6, 2011 at 1:22 amFor a self proclaimed non-baker.. this is one decadently delicious looking cake! I've actually never made an olive oil cake but I've always been interested in trying it. Well done Chef!
Daydreamer Desserts says
April 6, 2011 at 12:30 amWhat a mouthwatering cake, although I've made olive oil gelato in the past, can't say that I've made an olive oil cake. Must add this one to the list. Thanks for sharing Chef!
All Our Fingers in the Pie says
April 5, 2011 at 8:10 pmI have that wacky cake recipe. I think it was a depression era recipe – no eggs.
a. maren says
April 5, 2011 at 8:02 pmi am so intrigued by olive oil cakes! i feel like they are everywhere lately, and i have yet to try one! this recipe looks amazing. sorry your mascarpone cream didn't work out though! it sure looks pretty in the photos…
http://www.icyviolets.blogspot.com
Brindusa says
April 5, 2011 at 7:35 pmIf you say so, I will give it a try. I am still skeptic about it, because I once baked some olive oil cupcakes, and they were a disaster. But this cake looks fantastic. Thanks.
Debbie says
April 5, 2011 at 7:19 pmI have never had an olive oil cake! Its not something that's typically sold at stores, I am pretty excited to try this…I imagine its healthier (if its not don't tell me) 🙂
A little bit of everything says
April 5, 2011 at 7:11 pmWOW, this cake is to die for. The running chocolate ganache made my chin drop.
You did a wonderful job.
Thanks for sharing
Maranda says
April 5, 2011 at 5:53 pmOh. Em. GEE!!! I don't have to make this cake…I'm already in love. But I WILL make this cake! It may be the first thing I make in my new home. Amazing!!!
spcookiequeen says
April 5, 2011 at 4:03 pmLooks like my kind of breakfast. I love olive oil cake, never had it with chocolate before. Brilliant, I must say. I can't wait to try it. Hope you are having a good week.
-Gina-
Candace says
April 5, 2011 at 2:31 pmomygoodness Chef! I had my first olive oil cake recently and thought it couldn't get any better. Mine was with Meyer Lemons. The chocolae cake definitely wins…hands down. I am so going to make this. That glaze on it looks spoon-licking good.
Jennifer-Adventuresome Kitchen says
April 5, 2011 at 1:58 pmGood morning Dennis! I'm finally making the rounds! Thanks for your very kind words yesterday! Your olive oil cake looks fabulous! I'm imagining the combination of chocolate and a hint of a good olive oil in a moist and smooth cake! Wow!!! And I always love hearing about Mama Jeannette- more stories please 🙂 Hope you have an awesome week!
Angie's Recipes says
April 5, 2011 at 1:32 pmDenise, that's such a sinfully decadent chocolatey cake!
Michael Toa says
April 5, 2011 at 12:58 pmWhat a beautiful, luscious cake Chef. Love the glaze just dripping on the sides of the cake. Yum!
Peggy says
April 5, 2011 at 12:33 pmYou've really outdone yourself with this one Dennis! This sounds absolutely amazing and I am so intrigued! Can't wait to try it out!
Drick says
April 5, 2011 at 11:59 amDennis, that is indeed a good sounding cake, no wonder you remember it… looks tasty even with the marscapone filling