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Olive Oil Chocolate Cake

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Olive Oil Chocolate Cake is a moist chocolate cake sandwiched and decorated with a delicious chocolate fudge frosting! Best of all it’s fool proof and perfect as a birthday cake.

Olive Oil Chocolate Cake on a cake plate in garden., close up

As it was my husband’s birthday today it was a good excuse to raid my recipe box and find a Chocolate Cake recipe.  This one was given to me many, many years ago by an old colleague. 

I decided to give the recipe an up to date feel with light olive oil and a bit of a makeover using grated white and dark chocolate chocolate. 

The results are a chocolate cake lover’s dream come true! Everyone had seconds at our tea party, I’ve never seen a cake polished off so quickly.

Is this Chocolate Cake easy to make?

Even if you’re not the best baker you really can’t go wrong with this cake as it’s so easy to make. Unlike many cakes, there’s no creaming butter and sugar together, you’re just whisking wet ingredients into dry to make a runny batter.

Olive Oil Chocolate Cake with slice on plate.

Tips of making Olive Oil Chocolate Cake

  • Weighing the mixture into the tins ensures an even size and rise in both cakes.

2 halves of Olive Oil Chocolate Cake on a wire rack.

  • Don’t make the chocolate fudge icing too stiff or it won’t glide over the cakes. Adding enough milk will sort this.

Olive Oil Chocolate Cake with hot chocolate fudge frosting applied.

Can you use Extra Virgin Olive oil to make this Chocolate Cake?

No, stick to light olive oil, extra virgin will be too overpowering in flavour.

How long will this Cake keep for?

You can easily keep this Chocolate Olive Oil Cake for up to 3 days in an airtight container.

Olive Oil Chocolate Cake on a cake plate in garden.

More Delicious Cakes

I’m sure you’ll love my Olive Oil Cake and once you’ve made it, you might like to try these fabulous cakes too!

Olive Oil Chocolate Cake with slice on plate.

Do leave a comment and rating below when you make my Chocolate Olive Oil Cake. Better still share a pic by tagging @FabFood4All on social media. I love seeing my creations come to life!

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Olive Oil Chocolate Cake on a cake plate in garden.
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Olive Oil Chocolate Cake

The olive oil in this Olive Oil Chocolate Cake makes it so moist and light and the chocolate fudge frosting is simply delicious!
Course Dessert, teatime
Cuisine British
Prep Time 15 minutes
Cook Time 36 minutes
Total Time 51 minutes
Servings 8 - 10
Author Camilla Hawkins

Equipment

  • 2 x 20 cm cake tins
  • sieve
  • large glass bowl
  • Measuring jug
  • Electric whisk
  • spatula
  • medium heatproof bowl
  • small saucepan
  • Wooden spoon
  • wire rack

Ingredients

  • 185 g / 6.5 oz Plain flour
  • 2 tbsp Cocoa
  • 1 tsp Bicarbonate of soda
  • 1 tsp Baking powder
  • 140 g / 5 oz Castor sugar
  • 2 tbsp Golden syrup
  • 2 large Eggs
  • 150 ml / 5 floz Light olive oil
  • 150 ml / 5 floz Milk

For Chocolate Fudge Frosting

  • 40 g / 1.5 oz Butter unsalted
  • 28 g / 1 oz Cocoa
  • 4 tbsp Milk approx
  • 115 g / 4 oz Icing sugar
  • 1 Strip of White chocolate
  • 1 Strip of Plain chocolate

Instructions

  • Preheat the oven to 170°C.
  • Grease and line 2 x 20 cm (8 inch) cake tins with grease proof paper.
  • Put the oil and milk into a measuring jug.
  • Break the eggs into a small bowl and whisk.
  • Sieve the flour, cocoa, bicarb and baking powder into a large mixing bowl.
  • Make a well in the centre and add sugar and syrup.
  • Gradually stir in the eggs, oil and milk and beat well to make a smooth batter.
  • Pour into the cake tins, weighing to check they are equal.
  • Place in the middle of the oven and bake for 30 to 35 minutes until the cakes spring back when lightly pressed and the cakes starts to shrink back the edge of the tins.
  • Turn the cakes out onto a wire cake rack and leave to cool.
  • Make the chocolate fudge frosting to sandwich and decorate the cake.
  • Melt the butter in a small saucepan.
  • Stir in the cocoa and cook very gently for a minute.
  • Stir in the icing sugar and enough milk to make the desired spreadable consistency.
  • Spread half of the frosting over one cake, lay the second on top and pour the remainder on top and spread over evenly.
  • Next make the chocolate flakes by using a potato peeler on the strips of chocolate.
  • Scatter the flakes over the icing.
  • Serve (can be stored in an air tight container for up to 3 days).

Notes

I found an electric hand whisk perfect for mixing the cake batter.

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Reader Interactions

Comments

  11. Rachel O'neill

    ohhh sounds lovely, we’ve got a family baking day planned for Sunday, sow ill give it a go.

    Reply

  15. Tracy Nixon

    To be asked ‘would you like a slice of Olive Oil Cake?’ might sound a little off-putting but I bet when you taste it you will be bowled over! I asked my mum if she had heard of it and she said she had once tried some and really enjoyed it! I have printed out the recipe and she is going to make one yeah!

    Reply

    • Camilla

      I recently made a different chocolate cake for my daughter’s birthday and although I’d make the ganache again the cake was not a patch on this one!

      Reply

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