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5 from 3 votes

Chocolate Olive Oil Cake

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.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Keyword: best chocolate cake, olive oil cake, vegan cake
Servings: 16
Calories: 670kcal
Author: Chef Dennis Littley

Ingredients

Cake

  • 3 cups all-purpose flour
  • 2 cups sugar
  • 6 tablespoons cocoa
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • ¾ cup extra virgin olive oil *mild if possible
  • 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 ⅔ cups finely chopped dark chocolate

Instructions

  • 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.

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

Glaze

  • 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.

Assembly

  • 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

Calories: 670kcal | Carbohydrates: 64g | Protein: 7g | Fat: 43g | Saturated Fat: 21g | Cholesterol: 66mg | Sodium: 280mg | Potassium: 320mg | Fiber: 4g | Sugar: 37g | Vitamin A: 755IU | Vitamin C: 0.2mg | Calcium: 80mg | Iron: 4.9mg