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

Scale

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)

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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.