An incredibly rich, indulgent chocolate olive oil cake that’s easy to make—no mixer required. The cake is moist and deeply chocolatey, lightly spiced with cinnamon and cardamom, and finished with a silky chocolate-cardamom ganache and a scatter of chopped pistachios for crunch and color.
Some years ago I supplied chocolate cakes to a neighborhood restaurant. It felt close to running a little bakery and I still miss that routine—and that cake. This recipe is a scaled-down, simplified version I developed to capture that same fudgy, chocolate-forward texture and flavor, while keeping the method approachable for home bakers.
This cake is a twist on a classic sour-cream chocolate cake but uses olive oil instead of butter. The olive oil adds a subtle floral note and tender crumb, while coffee intensifies the chocolate without making the cake taste like coffee. A pinch of cinnamon and a touch of cardamom in both the batter and the ganache elevate the flavor and make the cake feel special without complicating the process.
Table of Contents
- Why this is the ultimate chocolate olive oil cake
- Ingredients you’ll need
- How to make chocolate olive oil cake
- Recipe tips and FAQs
- Get the recipe
- More chocolate cakes
Why this is the ultimate chocolate olive oil cake
- The crumb is soft and tender, yet the cake stays wonderfully moist and almost fudgy, thanks to olive oil and sour cream.
- Flavors are layered: deep chocolate, a hint of coffee to boost richness, and warm notes of cinnamon and cardamom.
- It’s an elegant single-layer cake that looks beautiful with minimal effort—ideal for dinner guests or a simple celebration.
- Every step is straightforward. You only need a few bowls and a whisk; no electric mixer required.
Ingredients you’ll need
- Extra-virgin olive oil — any everyday bottle works fine; it gives the cake a subtle fruitiness.
- Sour cream — adds richness and moisture. Full-fat plain Greek yogurt is an acceptable substitute.
- Unsweetened cocoa powder — natural or Dutch-process will both work.
- Coffee — brewed coffee or instant espresso enhances the chocolate; it won’t make the cake taste like coffee.
- Cinnamon and cardamom — a small amount of each adds warmth and an exotic note.
- All-purpose flour, granulated sugar, baking soda, salt, and eggs — the basic components that hold the cake together.
- Heavy cream and dark chocolate — the base for the ganache topping.
- Light corn syrup — optional, a tablespoon keeps ganache glossy and smooth.
- Pistachios — optional garnish for contrast and texture.
How to make chocolate olive oil cake
- Preheat and prepare pan. Heat the oven to 350°F and grease an 8- or 9-inch round pan. Line the bottom with parchment for easy release.
- Mix dry ingredients. In a large bowl whisk together flour, sugar, cocoa powder, baking soda, cinnamon, cardamom, and salt until evenly combined.
- Whisk wet ingredients. In a separate bowl whisk sour cream and eggs until smooth, then whisk in olive oil and coffee. Pour the wet mixture into the dry and stir until combined—avoid overmixing; a few small lumps are fine.
- Bake. Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Cool in the pan 10 minutes, then transfer to a wire rack to cool completely.
- Make ganache. Heat heavy cream until steaming and pour over chopped chocolate in a bowl. Let sit for 5 minutes, then stir until smooth. Stir in light corn syrup (if using) and 1/2 teaspoon ground cardamom. Let the ganache cool 20–30 minutes until spreadable, stirring occasionally.
- Frost and finish. Place the cooled cake on a serving plate and spread the ganache evenly over the top. Scatter chopped pistachios if you like.
- Serve. Slice and enjoy right away. Store in an airtight container at room temperature for a few days; the cake is best within the first 1–2 days.
Baking tip: How to prevent cake from sticking to the pan
A cake that sticks is always disappointing. To avoid it:
- Line the bottom with a parchment circle trimmed to fit.
- Grease the pan thoroughly with butter or use a baking spray that contains flour.
- Avoid thin, dark nonstick pans for standard cakes if you want even browning; they tend to over-brown edges.
Recipe tips and FAQs
- Bring dairy and eggs to room temperature. Room-temperature sour cream and eggs mix more easily and give more consistent rise and texture.
- Pan size. An 8- or 9-inch round pan works; a 9-inch will yield a slightly shorter cake with broader slices.
- Ingredient quality. This is a forgiving recipe—use what you have. A good-quality chocolate improves ganache, but you don’t need an expensive bar.
- Storage. For best texture, store at room temperature in an airtight container for up to 3–5 days. Refrigeration will firm the ganache.
- Freezing. Freeze the unfrosted cake layers if needed; apply ganache fresh after thawing for the best texture.
Get the recipe
Chocolate Olive Oil Cake
Servings: 10
Prep Time: 20 mins
Cook Time: 25 mins
Assembly Time: 20 mins
Total Time: 1 hr 5 mins
Ingredients
For the cake:
- 1 ¼ cup (156 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- ½ cup (55 g) unsweetened cocoa powder
- 1 ¼ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- ½ teaspoon salt
- ⅔ cup (140 g) sour cream, room temperature
- 2 large eggs, room temperature
- ½ cup (50 g) olive oil
- ⅔ cup (150 g) coffee
For the ganache:
- 1 ¼ cup (212 g) semi-sweet or bittersweet chocolate, chopped or chips
- 1 cup (227 g) heavy cream
- 1 tablespoon (33 g) light corn syrup (optional)
- ½ teaspoon ground cardamom
- Chopped pistachios, for topping (optional)
Equipment
Mixing bowls
8- or 9-inch cake pan
Instructions
- Preheat oven to 350°F. Grease an 8- or 9-inch pan and line the bottom with parchment paper.
- In a large bowl, sift or whisk together flour, sugar, cocoa, baking soda, cinnamon, cardamom, and salt.
- In another bowl whisk sour cream and eggs until smooth. Add olive oil, then coffee, whisking to combine. Pour into the dry ingredients and whisk until just combined; a few small lumps are fine.
- Pour batter into the prepared pan and bake 25–30 minutes, until a toothpick comes out with a few moist crumbs. Cool in the pan 10 minutes, then transfer to a wire rack to cool completely.
- To make ganache, heat heavy cream until steaming. Place chopped chocolate in a bowl, pour hot cream over it to cover, and let sit 5 minutes. Stir until smooth. Add corn syrup (if using) and cardamom.
- Let ganache cool 20–30 minutes until spreadable. Spread over the cooled cake and top with pistachios if desired.
- Serve immediately or store in an airtight container at room temperature for a few days.
Notes
- About the coffee: It enhances the chocolate flavor without making the cake taste like coffee. Instant espresso or brewed coffee both work. If you prefer not to use coffee, replace it with hot water, but coffee gives a richer chocolate taste.
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