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Easy chocolate fudge cake on wooden cake stand surrounded by chocolate shavings
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Moist Chocolate Olive Oil Cake

This Chocolate Olive Oil Cake is rich, moist, and fudgy! Made with extra virgin olive oil for a soft texture and intense chocolate flavor. Easy one-bowl recipe!
Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8 slices
Calories 456kcal
Author Samantha Pickthall

Ingredients

Chocolate Cake

  • 1 cup granulated sugar, golden or white
  • 2 large eggs, at room temperature
  • 3/4 cup extra virgin olive oil
  • 3/4 cup whole milk, at room temperature
  • 1 tsp vanilla extract
  • 1 1/2 cups (225g) all-purpose flour, scooped & leveled
  • 1/2 cup Dutch-process cocoa powder, or unsweetened natural cocoa powder
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt

Chocolate Icing

  • 3/4 cup powdered sugar
  • 3 Tbsp cocoa powder
  • 3 Tbsp whole milk

Decorate

  • Milk or dark chocolate block, grated
US Customary - Metric

Instructions

Cake

  • Preheat & Prepare Pan: Preheat oven to 180ºC (356ºF). Line an 8-inch round baking pan with parchment paper. Alternatively, grease a non-stick pan with melted butter and dust with cocoa powder for smooth sides.
  • Mix Eggs & Sugar: In a large mixing bowl, beat sugar and eggs on low-medium speed for 30 seconds until combined.
    1 cup granulated sugar,, 2 large eggs,
  • Incorporate Olive Oil & Liquids: With the mixer running on low speed, gradually drizzle in the olive oil, allowing it to emulsify (about 2 minutes). Pour in the milk and vanilla, then beat for 20 seconds until well incorporated.
    3/4 cup extra virgin olive oil, 3/4 cup whole milk,, 1 tsp vanilla extract
  • Incorporate Dry Ingredients: Sift in flour, cocoa powder, baking powder, and baking soda. Sprinkle over the salt. Beat on slow-medium speed until just combined, ensuring no dry pockets remain. Scrape down the sides and fold through any remaining flour.
    1 1/2 cups (225g) all-purpose flour,, 1/2 cup Dutch-process cocoa powder,, 1 1/2 tsp baking powder, 1/4 tsp baking soda, 1/2 tsp salt
  • Bake: Pour batter into the prepared tin and smooth the top. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
  • Cool: Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Chocolate Icing

  • Prepare Icing: In a bowl, sift together powdered sugar and cocoa powder. Add milk and whisk until smooth and thick.
    3/4 cup powdered sugar, 3 Tbsp cocoa powder, 3 Tbsp whole milk
  • Glaze & Serve: Pour icing over the cooled cake, spreading gently. Let it drizzle slightly over the sides and set. Once firm, sprinkle with grated chocolate. Slice and enjoy!
    Milk or dark chocolate block,

Video

Notes

Store: Keep the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to 1 week.
Freeze: Wrap individual cake slices tightly in cling film (plastic wrap) and place them in an airtight container or freezer-safe bag. Freeze for up to 3 months.
Thaw: When ready to eat, thaw overnight in the refrigerator for the best texture. Alternatively, let the slices sit at room temperature for a few hours before serving.

Nutrition

Calories: 456kcal | Carbohydrates: 60g | Protein: 6g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Trans Fat: 0.004g | Cholesterol: 44mg | Sodium: 210mg | Potassium: 271mg | Fiber: 3g | Sugar: 38g | Vitamin A: 106IU | Calcium: 87mg | Iron: 2mg