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Dark chocolate olive oil cake is a one-bowl cake that swaps butter for fruity olive oil, giving it a moist, almost fudgy crumb that stays soft for days.
There’s something about the smell of melted dark chocolate and warm olive oil hitting a mixing bowl that makes a kitchen feel like it’s doing something right.
I first made this cake after a trip to Puglia, where olive oil showed up in everything, including dessert. It wasn’t heavy. It wasn’t greasy. It was deep and dark, with a grown-up edge.
This version uses 70% dark chocolate melted right into the oil, so every bite tastes like chocolate, not just cocoa powder. A finish of flaky salt on top cuts the richness.
No mixer needed. Two bowls, a whisk, and about 38 minutes in the oven.
Why You’ll Love This Recipe
- Comes together in one bowl, no mixer required
- Stays moist for days thanks to olive oil
- Deep chocolate flavor from real melted chocolate, not just cocoa
- Flaky salt topping balances the richness
Ingredient Notes
- All-purpose flour: Gives the cake its structure. Swap in a 1:1 gluten-free blend if needed, the texture stays close to the original.
- Dutch-processed cocoa powder: Gives a darker color and smoother, less acidic flavor. Natural cocoa works too but tastes sharper and lighter in color.
- Dark chocolate, 70%: Use a bar you’d eat on its own, chopped by hand. Chocolate chips contain stabilizers that keep them from melting into a smooth mixture.
- Extra virgin olive oil: This is the main fat in the cake, so its flavor comes through. Use a fruity, everyday bottle, not your best finishing oil.
- Buttermilk: Adds tang and keeps the crumb tender. No buttermilk? Stir 1.5 tsp lemon juice into 180 ml milk and let it sit 5 minutes.
- Eggs: Use room temperature eggs so they blend smoothly into the batter instead of seizing the melted chocolate.
- Light brown sugar: Adds moisture and a faint caramel note alongside the granulated sugar. All granulated sugar works but the cake will be slightly drier.
- Flaky sea salt: A topping only, added after baking for crunch and contrast. Skip it if you prefer a sweeter finish.
Fudgy Dark Chocolate Olive Oil Cake with Flaky Salt
Ingredients
Method
- Heat oven to 175 C / 350 F. Grease a 9-inch round cake pan and line the base with parchment paper.
- Melt the chopped chocolate with 60 ml of the olive oil in the microwave in 20-second bursts, stirring between each, until smooth. Set aside to cool slightly.
- Whisk the flour, cocoa powder, baking soda, baking powder, and salt together in a medium bowl.
- In a large bowl, whisk the eggs, granulated sugar, and brown sugar for 2 minutes until pale and slightly thickened.
- Whisk the remaining 120 ml olive oil, the melted chocolate mixture, buttermilk, and vanilla into the egg mixture until smooth.
- Fold the dry ingredients into the wet ingredients in three additions, stopping as soon as no streaks of flour remain.
- Pour the batter into the prepared pan and tap it firmly on the counter twice to release air bubbles.
- Bake for 35 to 40 minutes, until a toothpick comes out with a few moist crumbs and the internal temp reads 200 F / 93 C. The center should spring back lightly when pressed, a clean toothpick means it's overbaked and will dry out.
- Cool the cake in the pan for 15 minutes, then turn it out onto a wire rack.
- Once fully cool, drizzle with a little extra olive oil and sprinkle with flaky sea salt before slicing.
Notes
- Use a kitchen scale for the flour and cocoa for the most consistent crumb.
- Let the melted chocolate mixture cool slightly before adding it to the eggs so it doesn't scramble them.
- Line the pan bottom with parchment, this cake sticks more than a butter cake does.
- Taste your olive oil first, a bitter or rancid oil will show up in the finished cake.
Tips for Success
- Melt the chocolate and oil together slowly so the chocolate doesn’t seize or turn grainy.
- Stop mixing once the flour disappears into the batter, overmixing builds gluten and toughens the crumb.
- Pull the cake at 35 minutes if your oven runs hot, since the top can look done before the center sets.
- Cool the cake fully before slicing or the fudgy center will smear instead of holding a clean edge.
- Weigh your flour if you have a scale, since scooped flour can pack in an extra 20 to 30 grams.
Variations
- Add 1 tsp espresso powder to the dry ingredients to deepen the chocolate flavor without adding coffee taste.
- Swap half the flour for almond flour for a denser, slightly nutty crumb with more moisture.
- Stir in 100 g chopped hazelnuts or orange zest for texture and a citrus lift against the dark chocolate.
Storage and Reheating
Dark chocolate olive oil cake keeps at room temperature for up to 3 days under a cake dome or wrapped in foil.
For longer storage, refrigerate up to a week. Bring slices to room temperature or microwave for 10 to 15 seconds before serving so the crumb softens back up.
Wrap individual slices tightly and freeze up to 3 months. Thaw overnight in the fridge or at room temperature for about an hour before eating.
Serving Suggestions
Dark chocolate olive oil cake works on its own with just the flaky salt on top, or with a scoop of vanilla or salted caramel ice cream melting into the crumb.
A spoonful of softly whipped cream or mascarpone with a little orange zest plays well against the bitterness of the dark chocolate.
For coffee, pour something dark and unsweetened. Espresso or a strong pour-over cuts through the richness better than milky coffee does.
FAQ
Why did my dark chocolate olive oil cake sink in the middle?
Your cake likely came out of the oven before the center finished setting. Check for a toothpick with a few moist crumbs and an internal temp around 200 F / 93 C before pulling it, and avoid opening the oven door in the first 25 minutes since the drop in heat can collapse a cake that’s still rising.
Can I use regular vegetable oil instead of olive oil in this cake?
You can, but the cake loses the fruity, slightly peppery edge that makes this version distinct. Olive oil is the main flavor carrier here alongside the chocolate, so a neutral oil gives a flatter, sweeter cake. If you swap, use the same 180 ml amount and expect a milder finish.
Can I freeze dark chocolate olive oil cake?
Yes, wrap slices tightly in plastic then foil and freeze up to 3 months. Thaw overnight in the fridge or at room temperature for about an hour before serving. The crumb stays just as moist since olive oil doesn’t harden the way butter does when chilled.
What goes well with dark chocolate olive oil cake?
Unsweetened whipped cream, mascarpone, or a scoop of vanilla ice cream all work since the cake is already rich on its own. A dark espresso or a glass of orange-scented dessert wine also complements the bitterness of the 70% chocolate. Skip anything overly sweet since the cake doesn’t need extra sugar on top.
Is dark chocolate olive oil cake dairy free?
It can be, if you swap the buttermilk for a plant-based milk mixed with a little lemon juice or vinegar. Check your dark chocolate too, since some bars contain milk solids. Everything else in the batter, flour, cocoa, eggs, sugar, and olive oil, is naturally dairy free.
What makes olive oil cake different from a regular chocolate cake?
Olive oil cake swaps butter for olive oil, which stays liquid at room temperature and keeps the crumb moist for days instead of just hours. It also carries a fruity, slightly bitter note that pairs with dark chocolate instead of disappearing into it like butter does. The texture leans denser and more fudgy than a classic butter cake.
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