Dark Chocolate Olive Oil Cake
All Recipes

Dark Chocolate Olive Oil Cake

Everyday

Rich, moist, and deeply chocolatey — this olive oil cake stays fresh for days and proves that healthy fats make better desserts.

Prep: 15 mins
Cook: 45 mins
Serves: 8-10
❄️ Freezes Well

1Ingredients

  • 3/4 cup (177 ml) EVGE extra virgin olive oil
  • 1 cup (200 gr) sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup (118 ml) fresh orange juice plus zest of 1 orange (or use coffee, red wine, or water)
  • 1/2 cup (50 gr) Dutch-processed dark cocoa powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon fine sea salt
  • 1 cup plus 2 tablespoons (135 gr) all-purpose flour
  • 1/2 teaspoon baking soda
  • Powdered sugar for dusting (optional)

2Instructions

This cake breaks all the rules. Olive oil instead of butter. Orange juice in chocolate cake. And somehow, it works better than any traditional recipe.

The olive oil keeps the cake impossibly moist for days. The orange (or coffee, or wine) deepens the chocolate flavor without being detectable. It's the cake that converts skeptics.

Why Olive Oil?

Butter solidifies when cold, which is why most cakes dry out in the refrigerator. Olive oil stays liquid, keeping the crumb moist and tender even days later.

Plus, you're replacing saturated fat with heart-healthy monounsaturated fat. Better for you, better texture. Everyone wins.

The Liquid Options

The recipe calls for a liquid to bloom the cocoa:

  • Orange juice + zest: Bright, Mediterranean, traditional
  • Coffee: Deepens chocolate flavor without adding coffee taste
  • Red wine: Rich, sophisticated, very Greek
  • Water: Neutral, lets the chocolate shine

All work beautifully. Try different versions.

The Method

  1. Preheat oven to 325°F (165°C). Coat a 9x11 inch pan (or 9-inch round) with olive oil.

  2. Bloom the cocoa. In a medium bowl, whisk together your chosen liquid with cocoa powder, cinnamon, salt, and orange zest (if using). Whisk until smooth.

  3. Beat the wet ingredients. Using an electric mixer, beat sugar, olive oil, eggs, and vanilla for about 3 minutes until light and combined.

  4. Combine. Reduce speed and add the cocoa mixture, scraping down the sides.

  5. Add dry ingredients. Gradually beat in flour and baking soda until just combined. Don't overmix.

  6. Bake. Pour into prepared pan. Bake approximately 45 minutes until edges are set and a toothpick comes out clean.

  7. Cool completely. Let cool in pan on a wire rack. The cake continues cooking as it cools.

  8. Dust and serve. Dust with powdered sugar before serving if desired.

Tips

  • Use good cocoa. Dutch-processed gives deeper flavor and darker color than natural cocoa.
  • Don't overbake. The cake should be just set. It continues to firm up as it cools.
  • Room temperature eggs incorporate better and give more volume.

Storage

This cake stays moist at room temperature for 5-6 days, covered. It actually improves on day two as the flavors meld.

Freezes well for up to 2 months, wrapped tightly.

Serving

Serve plain, dusted with powdered sugar, or with:

  • Fresh berries
  • Whipped cream
  • A drizzle of Greek honey
  • A scoop of vanilla ice cream

For a truly Greek experience, serve with strong coffee.

3Tips & Notes

A Note on Olive Oil

For authentic results, use a high-quality extra virgin olive oil — and don't be shy with it. Greeks pour, not drizzle.

Shop EVGE Olive Oil

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