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Chocolate Olive Oil Cake
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

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.

Course: Dessert
Cuisine: American
Keyword: best chocolate cake, olive oil cake, vegan cake
Servings: 16
Calories: 670 kcal
Author: Chef Dennis Littley
Ingredients
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
Frosting
  • 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
Mocha Glaze
  • 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
Instructions
  1. Preheat the oven to 350ºF.
  2. Mix the flour, sugar, cocoa, baking soda and salt together in a large bowl.
  3. With your mixer on low speed beat in the oil, vinegar, vanilla, and water until smooth.
  4. Pour the mixture into the two 9" prepared pans, coated with butter and dusted in flour or sugar.
  5. 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.
  6. Put the cake pans on cooling racks and cool for 15 to 20 minutes before removing the cakes from the pans to cool completely.
  7. Allow to cool completely before frosting.
Frosting
  1. 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
Glaze
  1. stir together the instant espresso and boiling water until smooth. Set aside.
  2. Combine the cream and the corn syrup in a heavy saucepan and bring to a boil over medium heat.
  3. Remove the pan from the heat and stir in the espresso.
  4. Pour the mixture over the chocolate and let sit, covered, for 2 to 3 minutes.
  5. Stir until the chocolate is completely melted and the sauce is very smooth.
  6. 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.
  7. Reheat chilled sauce over very low heat on the stove top or in the microwave until warm enough to pour easily.
Assembly
  1. 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.
Nutrition Facts
Chocolate Olive Oil Cake
Amount Per Serving
Calories 670 Calories from Fat 387
% Daily Value*
Fat 43g66%
Saturated Fat 21g105%
Cholesterol 66mg22%
Sodium 280mg12%
Potassium 320mg9%
Carbohydrates 64g21%
Fiber 4g16%
Sugar 37g41%
Protein 7g14%
Vitamin A 755IU15%
Vitamin C 0.2mg0%
Calcium 80mg8%
Iron 4.9mg27%
* Percent Daily Values are based on a 2000 calorie diet.