Description

This rich and moist Chocolate Olive Oil Cake combines the deep flavors of black and Dutch-process cocoa with the subtle fruitiness of extra-virgin olive oil for an irresistible dessert. Topped with a finely ground chocolate and sugar mixture that melts slightly in the oven, this cake is perfect for chocolate lovers seeking a unique, tender crumb and intense chocolate flavor.

Ingredients

Scale

Cake 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

Topping Ingredients

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

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and lightly grease a 9-inch square baking pan to prevent sticking.
Mix Dry Ingredients: In a medium-sized bowl, whisk together the cake flour, granulated sugar, black cocoa, Dutch-process cocoa, salt, and baking soda until uniform.
Mix Wet Ingredients: In a separate bowl, whisk the vanilla extract, cider or white vinegar, extra-virgin olive oil, water, and eggs until well combined.
Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir gently until the batter is thoroughly combined but not overmixed. Then pour the batter into the prepared pan spreading evenly.
Bake the Cake: Bake in the preheated oven for 24 to 28 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Prepare the Topping: While the cake bakes, pulse the chocolate wafers or chips in a food processor until finely ground. Stir in the 2 tablespoons of granulated sugar until combined. Alternatively, finely chop the chocolate by hand and mix with sugar if a food processor is not available.
Apply the Topping: Immediately after removing the cake from the oven, sprinkle the ground chocolate and sugar mixture evenly over the hot cake surface. Optionally, sprinkle 1 to 2 teaspoons of coarse sparkling sugar evenly on top of the chocolate mixture.
Melt the Topping: Return the cake to the oven for about one more minute, just until the topping starts to settle and melt slightly.
Cool and Set: Remove the cake from the oven and let it cool to touch. Then place the cake in the refrigerator for about 10 to 15 minutes to allow the chocolate topping to set properly.
Storage: Store the cake covered at room temperature for several days or freeze for longer storage to maintain freshness.

Notes

Use quality extra-virgin olive oil for the best flavor.
Ensure cocoa powders are sifted to avoid lumps in the batter.
The vinegar reacts with baking soda to help the cake rise and tenderize the crumb.
Chop the chocolate very finely if you do not have a food processor for the topping to ensure it melts evenly.
Do not overbake; the cake should remain moist inside with a tender texture.
Allow the chocolate topping to set in the refrigerator for a pleasing texture contrast.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: chocolate cake, olive oil cake, chocolate dessert, bake, cocoa cake, moist chocolate cake, easy chocolate cake