Chocolate Olive Oil Snack Cake

Name: Chocolate Olive Oil Snack Cake
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 9 servings
Ingredients: 1 cup all-purpose flour; 1/2 cup unsweetened cocoa powder; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup granulated sugar; 1/2 cup olive oil; 2 large eggs; 1 teaspoon vanilla extract; 1 cup hot water

Highlighted under: Creative Baking Ideas

I absolutely love this Chocolate Olive Oil Snack Cake. It’s moist, rich, and every bite is infused with a subtle hint of olive oil that elevates the chocolate flavor beautifully. I found that using high-quality olive oil not only ensures the cake keeps its moist texture, but it also adds a depth that regular butter simply can't match. With a few simple ingredients and minimal prep time, it's my go-to recipe for an indulgent treat that feels fancy yet is surprisingly easy to whip up.

Created by

Allegra Stone

Last updated on 2026-02-07T22:56:36.102Z

When I first tried baking with olive oil, I was pleasantly surprised by how it transformed the cake's flavor. I decided to experiment and created this Chocolate Olive Oil Snack Cake that quickly became a favorite in my household. The delicate balance of rich chocolate combined with a hint of olive oil makes it a unique and delightful dessert.

During testing, I realized that allowing the cake to cool before serving enhances its moisture and flavor. Serving it with a dusting of powdered sugar or a scoop of vanilla ice cream takes it to the next level, making it a perfect dessert for gatherings or simply enjoying at home.

Why You'll Love This Recipe
Rich chocolate flavor paired with fresh olive oil
Moist and velvety texture that lingers
Perfect for any occasion, whether casual or festive

Understanding Olive Oil in Baking

Using olive oil instead of traditional butter in this Chocolate Olive Oil Snack Cake not only enhances the flavor but also contributes to its moistness. Olive oil's unique blend of fats ensures the cake remains tender without drying out. Additionally, high-quality extra virgin olive oil can impart a subtle fruitiness that complements the rich chocolate flavor, elevating the cake's overall profile. For the best results, opt for an olive oil that you enjoy drizzling over food, as this will translate into your baking.

If you prefer a milder taste, light olive oil or pure olive oil can be used as substitutes; just be aware that they may lack the depth of flavor that extra virgin olive oil provides. When measuring the olive oil, pouring it into a liquid measuring cup is key to avoiding excess, which can alter the cake’s texture.

Baking Tips for Success

When mixing your ingredients, achieving the right consistency is crucial. The combined batter should be smooth but thin, which you will notice when you incorporate the hot water. This step is essential because the hot water helps in blooming the cocoa powder, intensifying the chocolate flavor and yielding a more tender crumb. Avoid overmixing after adding the water; a few gentle folds will suffice to maintain the batter's light texture.

Pay careful attention to the baking time; every oven varies slightly, and it’s best to check for doneness at the 25-minute mark. Insert a toothpick into the center of the cake; it should come out clean or with few moist crumbs attached. If the toothpick is coated in batter, give it an additional 2-5 minutes, but avoid overbaking to keep the cake moist.

Ingredients

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup granulated sugar
1/2 cup olive oil
2 large eggs
1 teaspoon vanilla extract
1 cup hot water

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.

Mix Dry Ingredients

In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.

Combine Wet Ingredients

In another bowl, whisk together the sugar, olive oil, eggs, and vanilla until smooth. Gradually add the wet mixture to the dry ingredients.

Add Hot Water

Stir in the hot water until well combined; the batter will be thin.

Bake

Pour the batter into the prepared cake pan and bake for 25 minutes, or until a toothpick comes out clean.

Cool and Serve

Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack. Dust with powdered sugar before serving.

Pro Tips

For an extra touch, you can fold in chocolate chips or chopped nuts into the batter before baking.

Storing and Serving

Once your Chocolate Olive Oil Snack Cake has cooled completely, it's best to store it in an airtight container at room temperature for 3-4 days. For longer storage, consider freezing individual slices wrapped in plastic wrap and placed in a freezer bag. This allows you to enjoy a slice whenever the craving strikes without compromising freshness. Just remember to let it thaw at room temperature before indulging.

Serving suggestions for this cake can elevate its indulgence. A simple dusting of powdered sugar on top creates an elegant finish, while fresh berries or a scoop of vanilla ice cream can add a delicious contrast. If you're feeling adventurous, drizzle some chocolate ganache over the cake for an extra layer of richness that chocolate lovers will appreciate.

Variations to Try

Feel free to experiment with the flavor profile of your Chocolate Olive Oil Snack Cake! Adding espresso powder is a fantastic way to amplify the chocolate flavor. A teaspoon mixed in with the dry ingredients can deepen the cake's richness without overpowering it. Additionally, consider folding in a half-cup of chopped nuts or chocolate chips to the batter for an added crunch and melt-in-your-mouth surprise.

For a fruity twist, you can replace some of the hot water with fresh orange juice. This will impart a citrusy brightness that complements the chocolates well. Just reduce the amount of sugar slightly since orange juice adds some natural sweetness. Whatever variation you choose, ensure to keep an eye on baking times, as ingredient changes can affect the cake's moisture and texture.

Questions About Recipes

→ Can I use a different oil instead of olive oil?

You can use vegetable or canola oils, but the flavor will not be as rich.

→ How do I store leftover cake?

Store it in an airtight container at room temperature for up to 3 days or in the refrigerator for a week.

→ Can I freeze this cake?

Yes, once cooled completely, wrap it tightly in plastic wrap and place it in a freezer-safe container for up to 3 months.

→ What can I serve with this cake?

It pairs wonderfully with vanilla ice cream, whipped cream, or a dusting of powdered sugar.