Chocolate Olive Oil Cake

Olive oil cake has earned a reputation for its moist, tender crumb and distinct flavor. Where butter quietly disappears into the background, olive oil brings its own character to the table, adding notes that range from fruity and floral to grassy and peppery, depending on the oil you use.

While classic olive oil cake is understated and elegant, chocolate olive oil cake is bold and brooding in the best of ways. This chocolate version, developed by our colleague Melissa Gray-Streett in our Birmingham, Alabama, test kitchen, builds on this foundation. Dutch-process cocoa and a touch of instant espresso powder build that bittersweet intensity, while olive oil keeps the crumb tender and moist. Buttermilk plays two key roles here: Its acidity reacts with the baking soda to provide lift and structure, and its mild tang offsets the richness of the oil and chocolate. 

The method stays intentionally simple. The batter comes together in a single bowl—dry ingredients whisked first, then combined with eggs, buttermilk, olive oil, vanilla, and coffee. There's no creaming, melting, or special mixing equipment required. You just need a whisk and a steady hand.

Because cake batters rarely bake above 200°F (93°C), the process is gentle enough to preserve olive oil's volatile aromatic compounds. This means that the flavor of the oil you start with is the flavor you'll taste in the final cake. A light, neutral olive oil will fade quietly into the background, giving you moisture with subtle character. But a robust extra-virgin oil—whether fruity and floral, grassy and green, or peppery and sharp—defines the cake's flavor and makes it more memorable. Either way, you'll end up with a tender, flavorful cake—it's just a matter of what kind of flavor profile you want from the oil. Whether you reach for a subtle or stronger oil, make sure you choose a high-quality olive oil; the investment pays off in a cake that's fragrant and multi-layered.

Once cooled, the cake is finished simply with a dusting of confectioners' sugar. If you want something more indulgent, serve it with a scoop of vanilla ice cream and a drizzle of more olive oil. Whether served as an elegant post-dinner dessert or eaten with an afternoon cup of coffee or tea, this cake never fails to satisfy.