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.
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.
Tips of making Olive Oil Chocolate Cake
- Weighing the mixture into the tins ensures an even size and rise in both cakes.
- Don’t make the chocolate fudge icing too stiff or it won’t glide over the cakes. Adding enough milk will sort this.
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.
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!
- Creme Egg Chocolate Cake
- Walnut Mocha Torte
- Blackberry & Apple Cake
- Banana Cake with Chocolate Topping
- Coffee & Walnut Cake
- Oreo Cake
- Lemon & Mascarpone Cake
- Kinder Bueno Cake with Gold Drip
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
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).
Mel
Looks delicious Quick question – is the oven 170c fan or 170c conventional?
Camilla
Hi Mel, thank you, it’s conventional 170C.
Amy Treasure
I’ve put oil in cake before but never olive oil so I’m going to try this. It looks so rich and delicious, can’t wait!
Camilla
Excellent Amy, I’m sure you’ll love it:-)
Martina Evans
Fantastic recipe, the cake looks delicious!
Maya Russell
I think I might make this today as there is a birthday this weekend!
Camilla
Good idea:-)
Maya Russell
I did make this yesterday- very easy. It hasn’t risen as much as yours but I think I used a heavier olive oil. Can’t wait to eat it!
Camilla
Great Maya:-)
slinky
Absolutely mouth-watering cake <3
Camilla
Thanks, we love it:-)
William Gould
It does look and sound delicious!
Camilla
Thanks William, it’s the cake I make for everyone’s birthday:-)
Paul Wilson
Choccy!
Ann Robinson
I’m not surprised it went quickly, it looks great
Camilla
Thank you, we had it again for my daugther’s birthday today:-)
Herbert Appleby
I could murder a wedge of this right about now 🙂
Camilla
Me too:-)
Bev
Looks very moist – lovely!
Rachel O'neill
ohhh sounds lovely, we’ve got a family baking day planned for Sunday, sow ill give it a go.
Heather Haigh
I love olive oil chocolate cake – so moist and light.
Victoria
I’m a HUGE fan of olive oil chocolate cakes – it works so well.
Emma Nixon
Will make a note to try this next time I am asked to make a choccie cake….
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!
Camilla
It’s one of my favourite cakes and definitely my favourite chocolate cake:-)
Paul Wilson
Cake that’s healthier is definitely the way forward.
Evelyn Moffat
Looks delicious
Choclette
This looks deliciously moist and a lovely cake to have at a birthday tea.
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!
Richard
Yum!