a single-layer rich, dark chocolate cake made with olive oil, and an irresistible shiny chocolate glaze
Hey guys! This olive oil chocolate cake is so universal, it’s almost silly. First of all, it’s INCREDIBLY simple to put together. I mean, you really don’t have to be a baker to nail this one. Second, you probably have most, if not all, of the ingredients in your pantry already. Third, it doesn’t have eggs, or butter, so it’s dairy free and vegan!! I know, I know, I’ll give you a minute to digest all that.
This may be hard to believe, but every Friday night Shabbat dinner, and every time I host a dinner party, I get baker’s block. That means, I have millions of recipes swirling around in my head at any given moment, but have no idea which to choose. In comes the Olive Oil Chocolate Cake. It is seriously the Ace up my sleeve! No matter who’s coming over, or how little time I have, it always turns out perfectly, and is such a crowd pleaser. What I love the most about this recipe is that it’s so fuss-free. Everything happens in ONE bowl.
If you’re not convinced at this point, then I give up! Just kidding, I’d never give up on you! After I shot the pictures for this post, I took half of the cake to my friends’ house. She made dinner, and I brought dessert. They’re notorious for being super picky eaters, but I had no doubt that they wouldn’t be able to resist the dark chocolate-y lure of this Olive Oil Chocolate Cake.
And another thing. We all hate this word, so I’m sorry in advance. The cake is MOIST af. The olive oil adds a subtle fruity-ness, but also keeps the cake super moist and fresh for up to 3-4 days. In these summer months, I suggest storing it in the fridge so it doesn’t get too soft. Just let it come to room temperature for about 15 minutes before you serve it. The beauty is really in the simplicity here. Top it with fresh fruit, sprinkles, chocolate shavings, be creative! Get the kids involved, it’s hard to mess up, so if you’re kind of a control freak in the kitchen like, and have a hard time relinquishing control, don’t worry! It’s truly a little black dress that can be accessorized however you feel.
Guys, make this for your friends and fam, trust me, it’s worth turning on your oven for 45 minutes in July lol. If you do make this, or any other recipe from the blog, be sure to share it and tag me @leanne.shor on Instagram so I can see these recipes come to life in your kitchens! Love it now, but want to make it later? Just Pin It to your favorite board on Pinterest to save it forever and ever. Click on the “Pin it” icon on any image on the blog.
Signing off for now, about to have a baby any day, nbd…will keep you posted on Instagram!
xoxo, LeAnne
Olive Oil Chocolate Cake
Ingredients
- 3/4 cup unsweetened cocoa powder
- 1 1/2 cups unbleached all purpose flour
- 1 tsp kosher salt
- 1 1/2 tsp baking soda
- 2 tsp instant coffee
- 3/4 cup dark brown sugar
- 3/4 cup sugar
- 1/2 cup mild olive oil (not extra virgin)
- 2 tsp pure vanilla extract
- 1 1/2 cups water
- 1 tablespoon white vinegar
Chocolate Glaze
- 3/4 cup semisweet chocolate chips regular or vegan
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon light corn syrup
- 3 tablespoons mild olive oil (not extra virgin)
- 1 tsp pure vanilla extract
- 1/4 tsp kosher salt
Instructions
Preheat the oven to 350 degrees F. Line a 9" cake pan with a parchment circle. Spray the pan well with nonstick cooking spray. Set aside
In a large bowl, combine the flour, cocoa powder, baking soda, kosher salt, instant coffee, brown sugar, white sugar. Whisk to fully combine, leaving no lumps of sugar.
Add the olive oil, water, vanilla extract, and white vinegar. Whisk to combine. Pour the batter into the prepared pan. Bake 45-50 minutes, until a skewer comes out clean. A few moist crumbs are ok. Set aside to cool for 15 minutes. Then invert the cake onto a plate, and allow to cool completely.
Meanwhile, make the glaze. In a small sauce pan, combine the chocolate chips, cocoa powder, olive oil, corn syrup, vanilla, and salt over medium-low heat. Whisk until the chocolate has melted, and the glaze is really smooth. Remove from heat, and pour over the cooled cake. Use an offset spatula or a knife to spread the glaze. Top with berries, sprinkles, chocolate shavings, BE CREATIVE!