If you are craving a dessert that perfectly balances richness and moisture, you will absolutely adore this Decadent Chocolate Olive Oil Cake with Homemade Chocolate Frosting Recipe. This cake is so much more than your typical chocolate cake—it’s an experience full of deep cocoa flavors complemented by the subtle fruitiness of olive oil, resulting in a tender crumb that melts in your mouth. The homemade chocolate frosting adds just the right amount of creamy sweetness and gloss, making it a show-stopping treat for any occasion. Trust me, once you try this Decadent Chocolate Olive Oil Cake with Homemade Chocolate Frosting Recipe, it will quickly become a treasured favorite in your baking repertoire.
Ingredients You’ll Need
Don’t let the simplicity of the ingredients fool you; each one plays a crucial role in creating the perfect texture, flavor, and appearance of this cake. From the moistness imparted by olive oil to the rich depth of quality cocoa powder, these straightforward staples combine to make this cake anything but ordinary.
- Olive Oil: Using fresh olive oil ensures the cake stays supremely moist while adding a hint of fruity flavor.
- Sugar: Provides the essential sweetness and helps create a tender crumb.
- Eggs: Binds the ingredients together and adds structure to the cake.
- Buttermilk: Adds tang and extra moisture for a soft, delicate texture.
- Cocoa Powder: I recommend a high-quality unsweetened cocoa powder for a rich chocolate taste; Callebaut is a favorite of mine.
- Vanilla Extract: Enhances the chocolate flavors and adds warmth.
- Flour: All-purpose or a mix with cake flour works great to achieve just the right crumb.
- Baking Soda & Baking Powder: Leaveners that help the cake rise perfectly and stay light.
- Salt: Balances sweetness and enhances overall flavor.
- Hot Water: Activates the leaveners and intensifies the cocoa flavor.
For the Homemade Chocolate Frosting:
- Butter: Softened, either salted or unsalted—you can add salt yourself if needed for balanced flavor.
- Cocoa Powder: Gives the frosting a deep chocolate intensity that pairs beautifully with the cake.
- Powdered Sugar: Sweetens and adds smooth texture.
- Heavy Cream or Milk: Creates a luscious, creamy consistency.
- Light Corn Syrup: Optional but highly recommended for a shiny, glossy frosting finish.
How to Make Decadent Chocolate Olive Oil Cake with Homemade Chocolate Frosting Recipe
Step 1: Mix the Dry Ingredients
Start by combining the flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl. This ensures that your dry ingredients are well incorporated and your baking powder and soda will work evenly throughout the batter for a consistent rise.
Step 2: Combine the Wet Ingredients
In a separate mixing bowl, beat together the olive oil, eggs, buttermilk, and vanilla extract for about one minute. This careful blending helps to trap air, which will give the cake a delightful lightness despite its rich nature.
Step 3: Bring Wet and Dry Together
Gently add the dry ingredient mixture into the wet ingredients, stirring until they’re just combined. Then pour in the hot water, mixing carefully. The batter will be thin, but don’t worry—this is exactly what creates that moist, tender crumb you love in the Decadent Chocolate Olive Oil Cake with Homemade Chocolate Frosting Recipe.
Step 4: Prepare Pans and Bake
Spray your 9-inch cake pans with non-stick spray or line them with parchment paper rounds for the easiest release. Divide the batter evenly between the pans and bake at 350°F for about 22 to 25 minutes. Remember to test doneness by inserting a toothpick or cake tester in the center before removing from the oven—it should come out clean or with only a few moist crumbs.
Step 5: Make the Homemade Chocolate Frosting
While the cake cools, make that luscious frosting you’re dreaming about. In a mixing bowl, cream together the softened butter, cocoa powder, powdered sugar, and heavy cream or milk until the mixture is light and fluffy. Add a splash of light corn syrup if you want your frosting to shine with a beautiful glossy finish.
Step 6: Frost the Cake
Once the cake layers have cooled completely, frost generously. You can apply a thick, even layer of the silky homemade chocolate frosting between layers and over the entire cake. Finish by decorating with chocolate shavings, chips, or colorful sprinkles if you want to get a little festive.
How to Serve Decadent Chocolate Olive Oil Cake with Homemade Chocolate Frosting Recipe
Garnishes
Adding a simple garnish can turn this delightful cake into a stunning centerpiece. Fresh raspberries, a light dusting of cocoa powder, or chocolate curls give an elegant and appetizing look that invites everyone to dig in.
Side Dishes
This cake is quite rich all on its own, but pairing it with lightly sweetened whipped cream or a scoop of vanilla bean ice cream makes for a harmonious balance. Fresh berries on the side also add a refreshing contrast to the deep chocolate flavors.
Creative Ways to Present
If you’re serving guests, consider stacking mini versions of this cake as individual servings or cutting the cake into neat squares and layering them in transparent parfait glasses with frosting and berries for a stunning dessert presentation that still carries all the charm of the original recipe.
Make Ahead and Storage
Storing Leftovers
Once frosted, store the cake in an airtight container at room temperature for up to two days, or in the refrigerator for up to five days. Keeping it covered prevents the cake from drying out while preserving that divine freshness.
Freezing
You can freeze unfrosted cake layers wrapped tightly in plastic wrap and then foil for up to three months. Defrost in the refrigerator overnight before frosting. Alternatively, freeze a fully frosted cake for up to one month, but be mindful the frosting texture might change slightly.
Reheating
Though this cake is divine served at room temperature, if you prefer a warm slice, gently microwave a piece for 10 to 15 seconds. This slightly melts the frosting, making the chocolate even more irresistible.
FAQs
Can I substitute olive oil with another oil?
While you can use a neutral oil like vegetable or canola, olive oil adds a unique moistness and slight fruity undertone that defines this cake’s character. For the Decadent Chocolate Olive Oil Cake with Homemade Chocolate Frosting Recipe, I highly recommend sticking to olive oil for best results.
Why is the batter so thin?
The thin batter might seem unusual if you’re used to thicker cake batters, but it’s essential for making the cake exceptionally moist and tender. The hot water helps bloom the cocoa and activate the leaveners, so trust the process!
What type of cocoa powder should I use?
I suggest using a high-quality unsweetened cocoa powder like Callebaut. It provides deeper, more intense chocolate flavor that really shines through in this recipe.
Can I make this cake gluten-free?
You can substitute the flour with a gluten-free blend designed for baking, but ensure it contains xanthan gum or similar for structure. Baking times may vary slightly, so keep an eye on the cake as it bakes.
How do I get the frosting glossy?
Adding a small amount of light corn syrup to the frosting is the secret to that beautiful sheen. It also helps the frosting stay smooth and creamy longer.
Final Thoughts
I couldn’t be more excited to share this Decadent Chocolate Olive Oil Cake with Homemade Chocolate Frosting Recipe with you. It’s a true crowd-pleaser that’s effortlessly elegant and reliably delicious. Whether you’re celebrating a special occasion or just treating yourself, this cake will become one of your go-to recipes for chocolate indulgence. So grab those ingredients and get baking—you’re about to create something truly spectacular!
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Decadent Chocolate Olive Oil Cake with Homemade Chocolate Frosting Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8-10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Chocolate Olive Oil Cake is a moist, rich, and tender chocolate cake made with olive oil and buttermilk for extra moistness and flavor. It’s frosted with a homemade chocolate buttercream frosting that’s creamy and glossy, making it a decadent treat perfect for any occasion. The cake uses high-quality unsweetened cocoa powder and a hint of vanilla, while the frosting includes a touch of corn syrup for a shiny finish.
Ingredients
Chocolate Cake Ingredients:
- 1/2 cup fresh olive oil
- 1 1/4 cups granulated sugar
- 2 large eggs
- 1 cup buttermilk
- 3/4 cup unsweetened baking cocoa powder (high quality)
- 1 3/4 cups all-purpose flour (or half cake flour, half all-purpose flour)
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup hot water
- 1 teaspoon vanilla extract
Chocolate Frosting Ingredients:
- 1/2 cup (1 stick) softened butter (salted or unsalted; if unsalted, add pinch of salt)
- 1/4 cup unsweetened cocoa powder
- 2 cups powdered sugar
- 2–3 tablespoons heavy cream or milk (adjust for desired consistency)
- 1 tablespoon light corn syrup (optional, for glossy finish)
Instructions
- Prepare dry ingredients: In a large bowl, stir together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined.
- Mix wet ingredients: In a separate mixing bowl, beat the olive oil, eggs, buttermilk, and vanilla extract together for 1 minute until smooth and combined.
- Combine wet and dry ingredients: Add the dry ingredient mixture to the wet ingredients and stir until just combined. Pour in the hot water last and mix thoroughly. The batter will be quite liquidy, which is expected for a moist cake.
- Prepare pans and bake: Spray one or two 9-inch cake pans with non-stick cooking spray or line with parchment paper rounds. Pour the batter evenly into the pan(s). Bake in a preheated oven at 350°F (175°C) for 22-25 minutes. To check doneness, insert a toothpick or cake tester into the center of the cake; it should come out clean or with a few moist crumbs attached.
- Cool the cake: Once baked, remove the cake from the oven and let it cool completely in the pan before removing or frosting.
- Make the chocolate buttercream frosting: In a mixing bowl, cream together the softened butter and cocoa powder until combined. Gradually beat in the powdered sugar and add the heavy cream or milk a tablespoon at a time until the frosting reaches a light and fluffy consistency. Add the light corn syrup, if using, to achieve a glossy finish. Adjust cream or sugar as needed for texture.
- Assemble the cake: Once the cake layers have cooled and been removed from the pans, spread the chocolate buttercream frosting evenly over the top of each layer. Stack the layers and frost the exterior of the cake.
- Decorate: Optionally, top the finished cake with chocolate shavings, chocolate chips, or sprinkles for extra decoration and texture.
Notes
- Ensure to use fresh olive oil to maintain the cake’s moistness and avoid any off-flavors.
- Do not overbake the cake; check doneness early to keep it soft and tender.
- High-quality cocoa powder significantly improves the cake’s chocolate flavor.
- The hot water in the batter is important to activate the leavening agents and create moisture.
- Use parchment paper rounds for easier cake removal if desired.
- The corn syrup in the frosting is optional but adds a professional shiny finish.
- If preferred, split the cake batter between two pans for layered cakes, or bake in one pan and slice horizontally after cooling.
