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
- 2 x 20 cm cake tins
- large glass bowl
- Measuring jug
- Electric whisk
- medium heatproof bowl
- small saucepan
- Wooden spoon
- wire rack
- 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
- 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).