Name: Chocolate Olive Oil Cake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 3/4 cups (210g) King Arthur Unbleached Cake Flour; 1 cup (198g) granulated sugar; 2 tablespoons (11g) black cocoa, sifted if lumpy; 2 tablespoons (11g) unsweetened cocoa, Dutch-process or natural, sifted if lumpy; 1/2 teaspoon table salt; 3/4 teaspoon baking soda; 1 teaspoon King Arthur Pure Vanilla Extract; 1 tablespoon (14g) cider vinegar or white vinegar; 3/4 cup (150g) extra-virgin olive oil; 2/3 cup (151g) water; 2 large eggs; 1/3 cup (57g) semisweet chocolate wafers, bittersweet chocolate wafers, or chocolate chips; 2 tablespoons (25g) granulated sugar; 1 to 2 teaspoons coarse sparkling sugar, optional

Ingredients

1 3/4 cups (210g) King Arthur Unbleached Cake Flour

1 cup (198g) granulated sugar

2 tablespoons (11g) black cocoa, sifted if lumpy

2 tablespoons (11g) unsweetened cocoa, Dutch-process or natural, sifted if lumpy

1/2 teaspoon table salt

3/4 teaspoon baking soda

1 teaspoon King Arthur Pure Vanilla Extract

1 tablespoon (14g) cider vinegar or white vinegar

3/4 cup (150g) extra-virgin olive oil

2/3 cup (151g) water

2 large eggs

1/3 cup (57g) semisweet chocolate wafers, bittersweet chocolate wafers, or chocolate chips

2 tablespoons (25g) granulated sugar

1 to 2 teaspoons coarse sparkling sugar, optional

Instructions

Step 1: Preheat your oven to 350°F. Lightly grease a 9-inch square pan to prepare for the batter.

Step 2: In a medium bowl, whisk together the flour, sugar, black cocoa, unsweetened cocoa, salt, and baking soda until evenly combined.

Step 3: In a separate bowl, whisk the vanilla extract, vinegar, olive oil, water, and eggs until smooth. Pour the wet ingredients into the dry ingredients and stir gently until thoroughly combined. Avoid overmixing to keep the cake tender.

Step 4: Pour the batter into the prepared pan and smooth the top. Bake for 24 to 28 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.

Step 5: While the cake is baking, finely grind the chocolate wafers in a food processor or chop finely by hand. Mix the ground chocolate with 2 tablespoons granulated sugar to create the topping.

Step 6: As soon as the cake finishes baking, evenly sprinkle the chocolate topping over the hot cake. If desired, sprinkle 1 to 2 teaspoons of coarse sparkling sugar on top for extra texture and sparkle.

Step 7: Return the cake to the oven for about one minute to let the topping settle and melt slightly into the surface.

Step 8: Remove the cake from the oven and let it cool until just warm to the touch. Then place it in the refrigerator for 10 to 15 minutes to set the chocolate topping.

Tips & Variations

Use high-quality extra-virgin olive oil for the best flavor, as it adds a subtle fruitiness that complements the chocolate.

For a richer topping, try mixing in a pinch of cinnamon or instant espresso powder with the ground chocolate and sugar.

Swap cider vinegar with balsamic vinegar for a deeper tangy note that pairs beautifully with the cocoa.

Serve with a dollop of whipped cream or a scoop of vanilla ice cream to balance the cake’s chocolate intensity.

FAQs

Can I use regular cocoa powder instead of black cocoa?

Yes, but black cocoa has a deeper, almost charcoal-like flavor and a darker color, which gives the cake its characteristic richness. Using regular cocoa will lighten the color and slightly alter the taste.

Why is vinegar included in the recipe?

The vinegar reacts with baking soda to create lift and helps tenderize the cake. It also enhances the chocolate flavor without leaving a noticeable vinegar taste.