Few things can satisfy your sweet-tooth more than a quick, easy and extremely delicious chocolate cake. And for this, this Dark Chocolate Olive Oil Cake hits the mark with a bulls-eye. Made with olive oil instead of butter, its yields a deep dark chocolate taste, intensified by the richness of olive oil. It tastes very chocolatey, yet has an airy and light texture that makes it suited for any occasion, any toppings and any season.
There are a few classic cake recipes that a French baker should have up their sleeve, and a quick and easy chocolate cake is indubitably one of them. And if you’ve been following this blog for a some time now, you know that I have already shared a few of my favorite chocolate cake recipes here, including Julia Child’s Queen of Sheba Chocolate Cake.
So, what sets this chocolate cake apart from the others?
The extra virgin olive oil, of course.
Using olive oil in this chocolate cake is great on so many levels. First, it makes the recipe quick and nifty. You don’t need to worry about melting butter and bringing it back to room temperature after – which saves you at least 15-20 minutes.
The virgin olive oil creates a slightly lighter and airier texture than butter would – which I think makes this cake perfectly suited for warmer days.
And lastly, because olive oil is a liquid at room temperature, it lends its moisture to the cake over time. This means this chocolate cake lasts a few more days than other cake made with butter.
What kind of olive oil should I use?
The quality of the olive oil you use will obviously make a big difference. A high-quality extra virgin olive oil guarantees a cake that will be rich and flavorful.
If possible, choose an olive oil which has a mild fruity profile, which will balance out nicely against the bitterness of the dark chocolate. Avoid using an oil with a strong and/or peppery profile, which will be too overwhelming.
If you would like to know more about how to choose a good bottle of olive oil, I recommend this article.
Can you taste the olive oil?
If you’ve never made a cake with olive oil before, do not fret – yes, you can taste the olive oil, but it is very subtle.
Overall, it truly is the flavor of dark chocolate that stands out. The light fruity notes of the olive oil add complexity and richness, without removing anything from the satisfying taste of a rich chocolate cake we usually yearn for.
I also love that the use of olive oil also keeps this cake moister for a longer time, than if it was made with butter. You can easily keep it for up to 5-6 days (well wrapped) and it won’t be dry.
Adding chopped chocolate in the batter at the end also provides an extra oomph of chocolate taste and an added richness.
How to serve this Dark Chocolate Olive Oil Cake
Because it is quite light and airy, this chocolate cake is versatile and can be served on its own or with any toppings you might like.
On its own, it makes a great snack that you can pack if you’re out for the day and enjoy with your hands.
As a dessert, I love to serve it with a dusting of icing sugar and with strawberries or raspberries, which pair really well with the taste of dark chocolate. You can also top it with crème fraiche, crème anglaise, whipped cream or even chocolate sauce.
How to store this Dark Chocolate Olive Oil Cake
- Chill it. After making (and enjoying) this cake – if you have any leftovers – you can cover it with plastic film and store it in the fridge for up to 5-6 days.
- Don’t freeze it. I don’t recommend freezing this cake. The texture is delicate, and the cake will likely get soggy/mushy when thawing.
My baking tips
- Use high quality chocolate. With just a few ingredients in this recipe, the flavor and texture of this cake relies a lot on the quality of your ingredients, and especially of the chocolate. I recommend splurging a bit for this recipe and buying top-quality 70% cocoa dark chocolate.
- Melt the chocolate and oil on very low heat. Oil is prone to develop a “fried” taste if it reaches a high temperature, which isn’t pleasant here. After melting the chocolate with the oil together, allow it to cool at least 10-15 minutes before mixing it into the egg and sugar mixture. It should come to a barely warm temperature, so it incorporates perfectly with the eggs. If too warm, it will “cook” the eggs and form little hard chunks. If too cold, the chocolate could seize up.
- A key to the success of this cake is to not over-mix your batter once you’ve added the flour or you will get a gummy texture with holes. Simply stop whisking when the flour is just incorporated. You can then use a spatula to scrape the sides of the bowl and ensure no unevenly mixed areas remain.
I hope you’ll love this Dark Chocolate Olive Oil Cake as much as I do! If you have any questions, please leave a comment.
More French cake recipes you may like:
- Lemon Olive Oil Cake
- French Chestnut Cream Cake (Gâteau Ardechois)
- French Walnut Coffee Cake (Gâteau Grenoblois)
- Classic French Apple Cake
- Lemon Yogurt Poppy seed Cake
- Classic French Chocolate Moelleux Cake
- Classic French Pear Cake
24 comments
Your cake looks so lovely and rich and chocolatey Audrey. I like that it doesn’t need any ganache or icing to be delicious. I am bookmarking this one for a future baking session. This is my kind of cake. I’ve just written up a post on my French eating experiences in Montpellier, so I am thinking all things French cuisine at the moment.
Thank you so much, Pauline! I think you’ll love this cake… It’s so rich, yet airy… And the olive oil just gives it an extra layer of wow.
Also, I will absolutely check out your blog post this weekend, it sounds great! Montpellier is an amazing city, with so many hidden gems. Merci!
Can you tell me if your oven temperatures are for a fan assisted or non fan assisted electric ovens?
I have done many of your recipes and so far they have all been delicious. Many thanks, keep blogging.
Hello, Nicole! Unless otherwise stated, all my recipes are for traditional oven temps WITHOUT the use of convection/fan. I know some ovens have a fan that cannot be turned off, and in those cases, I would bake about 25F/15C lower than stated in the recipe. Hope this helps!
I have a question regarding egg size. In your baking recipes, do use the European size Large Egg? Correct me if I’m wrong, but I once read the European size Large Egg is equivalent to a Canadian X-Large Egg. Seems like a silly question, but would it make a difference in the texture of the cake and possibly not cook correctly if I use a Canadian X-Large Egg?
I LOVE your recipes and have owned your recipe book since it’s release in Canada.
Great question, Lisa. Because this blog was conceived when I was living in North America (Canada), my recipes use “their” measurements. So when you see 3 large eggs, it means 3 North American Large sized eggs.
You’re absolutely right that eggs here are smaller, thus we would use an XL egg in France for a North American “Large”.
Your recipe looks amazing. How can I convert this to low carb? Do you know the ratio of almond flour/coconut flour to substitute for the all purpose flour? Thanks!
Thank you, Alice! To answer your question, I do not specifically know the exact way to make this low-carb, but King Arthur Flours (who I trust very much) suggests the following: For non-yeast baking (think cookies, scones, cake, biscuits, muffins), replace 1/4 of the flour (25 percent) with almond flour. For example, if a recipe calls for 1 cup of flour, use 3/4 cup of regular flour and 1/4 cup of almond flour.. I use this method quite often when I bake and am experimenting (but haven’t done it with this cake yet)
I know that you definitely cannot swap all-purpose to almond 1:1, and the more almond flour you use the “greasier” the cake feels, on account of the fats in the nuts. Almond flour also doesn’t “bind” as well as all-purpose flour, so they usually suggest using more egg.
I would try the above suggestion, and simply replace 25% of the all-purpose with almond flour and see how that goes. Hope this helps!
I’m actually visiting Brittany (and Normandy) in October, staying in Saint Malo, in particular. Is this cake indicative of other cakes in the region? I know Brittany has the “fattiest pastry in the world” (Kouign-amann), and other buttery delights, but this recipe uses EVOO. And yes, I plan on having the Kouign-amann. 🙂
Oh, Anita, I am so happy for you to visit the area! I’m certain you’ll love it! St Malo is a beautiful place to be, with so much history. I was there not too long ago, in fact. Same with Normandy. Was lucky enough to bring my (Canadian) husband for a visit of all the beaches, memorials and museums.
To answer your question, no. Olive oil cakes, though they can be found, are definitely not “traditional” at all – especially in Brittany! Butter is king here, there is no doubt about that!
If you’re looking for something neat (and delicious) in St Malo, I suggest trying out Atelier de la Crêpe – it’s actually a crepe school for students, and they offer delicious and unique takes on crepes. I think you’d enjoy it! I know I did.
I plan on making a visit to Crêperie Le Tournesol for a galette, but Atelier de la Crêpe is a 5 minute walk from my hotel. Perhaps I’ll do both! 😋 I’ll need to do a lot of walking for all those buttery baked goods and rich cuisine! Thank you for the information!
The walking come naturally when you’re here… You’ll do a ton of it without even noticing!
I’m going to make this cake at the weekend but can I just check – it requires baking soda (bicarbonate of soda), not baking powder?
Thanks.
Ross
Hello, Ross! So sorry for the late reply but your comment went into the spam bin for some reason. Luckily it’s still before the weekend! You are correct, it is baking soda (bicarbonate) for this recipe. Hope you enjoy it and would love to hear back your thoughts! Happy Baking!
OMG!!! I messed up the recipe a little, and my timer and my oven temperature too -trying to do too many things at once. And yet- this came out delicious!! Amazing cake. This recipe and your lemon poppyseed loaf are winners!!
Phew, Sara!!! Nothing worse than doing too many things at once and realizing you made a miscalculation somewhere… But no better feeling when it still turns out! I am so glad you still got a delicious slice of cake, you recovered perfectly!
This Dark Chocolate Olive Oil Cake looks absolutely decadent, The combination of rich dark chocolate and the smoothness of olive oil is such an interesting twist. I love how the recipe highlights simple ingredients that come together to create something extraordinary. Can’t wait to try this one for a special occasion.
Thank you so much, Supriya! This cake really is simply put together, with simple ingredients, and the result is wonderful! I hope you’ll have a chance to give it a chance soon and let me know if you agree 🙂
This was my first time making an olive oil cake. This was so easy to prepare, and has a lovely taste and texture. It was nice being able to make it a day ahead. The chocolate chunks are a really nice touch. I served it with whipped cream with a bit of Greek yogurt mixed in, and raspberries I had previously frozen. Thank you Audrey!
Glad to know the first time was a success, Michèle 🙂 When I tell people “olive oil cake” they tend to expect something greasy and overly aggressive in taste, but it’s not that at all… Sure, it’s there in flavor, but otherwise, it’s just a delicious cake with subtle notes of the oil. Love the additions as well, a classic combo for a chocolate cake!
Bonjour Audrey, can I use a gluten free flour for this recipe ? Thank you !
Unfortunately, I can’t attest to the results with GF flour, as I’ve never used it for this recipe. But readers have often commented that King Arthur brand GF flour seems to replicate things very well. If you do try, could you please let me know what you used and how it worked? Much appreciated, and happy holidays 🙂
Hello Audrey
I love your recipes, comments, pictures – I have made many. I subscribed to Substack for you. I detest all the pop up ads. That is why I subscribed – and now I have a million more pop up ads . I may cancel because of them .
Hello Lauren. I really appreciate the support.
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