Moist Chocolate Olive Oil Cake with Flaky Sea Salt
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Chocolate olive oil cake with sea salt is a single-layer cake made with cocoa, hot coffee, and 150 ml of olive oil in place of butter. It bakes in a 23 cm / 9-inch springform pan in 40 minutes and slices cleanly after 45 minutes of cooling.
I favor olive oil here because it stays liquid at room temperature, so the crumb is still soft on day two and day three. Butter cakes firm up as they sit. This one doesn’t.
Pick a mild, fruity extra virgin oil. A peppery, grassy bottle turns bitter in the oven and the whole cake tastes harsh, which I learned the hard way with one batch.
The batter is thin and pourable, so don’t worry when it looks loose. It comes together in about 15 minutes with two bowls and a whisk.
Why You’ll Love This Recipe
- Uses two bowls and a whisk, no mixer needed
- Stays soft for 3 days at room temperature
- Keeps it vegetarian, with no butter to soften
- Olive oil and flaky salt balance the bitter cocoa
Ingredient Notes
- extra virgin olive oil: Choose a mild, fruity bottle, not a peppery one, which turns bitter when baked. Light olive oil or avocado oil works in the same amount if you want less olive flavor.
- unsweetened cocoa powder: Natural and Dutch-process both work here. Natural tastes sharper, Dutch-process tastes darker and rounder.
- hot brewed coffee: Coffee deepens the chocolate without tasting like coffee. Use hot water if you’d rather skip it.
- whole milk: Swap in unsweetened oat or soy milk at 1:1 to make the cake dairy free. Almond milk also works but gives a slightly thinner crumb.
- all-purpose flour: A 1:1 gluten-free baking blend works in the same weight. Expect a more delicate crumb that needs the full 45 minutes of cooling.
- flaky sea salt: Maldon or a similar flake gives the best crunch. If you only have fine sea salt, use about 1/4 tsp on top.
Moist Chocolate Olive Oil Cake with Flaky Sea Salt
Ingredients
Method
- Heat the oven to 175 C / 350 F with a rack in the middle. Oil the sides of a 23 cm / 9-inch springform pan with 1 tsp olive oil and line the base with parchment.
- Sift the flour, cocoa, baking powder, baking soda, and 1/2 tsp fine sea salt into a medium bowl. Whisk to combine.
- In a large bowl, whisk the eggs and sugar for 2 minutes until pale and slightly thickened. Whisk in the 150 ml olive oil in a slow stream, then the milk and vanilla, until the mixture looks glossy.
- Add the dry ingredients in two additions, whisking just until no streaks remain. Pour in the hot coffee and whisk until smooth. The batter will be thin, about the consistency of heavy cream.
- Pour the batter into the pan and tap it on the counter twice to release air bubbles. Bake for 40 minutes, checking at 38, until a toothpick shows a few moist crumbs, the top springs back, and the center reads 205 F / 96 C.
- Cool the cake in the pan on a wire rack for 15 minutes. Brush the top with 2 tsp olive oil, sprinkle on the flaky sea salt, then run a knife around the edge and release the ring.
- Cool on the rack for 30 more minutes before slicing into 10 wedges. Cutting earlier gives a gummy center.
Notes
- Use mild extra virgin olive oil, since peppery oils turn bitter during the bake.
- Cool in the pan for 15 minutes before releasing the springform ring.
- Add flaky salt only to the oiled, warm top so it sticks.
- Weigh the flour, 150 g, to avoid a dry crumb.
Tips for Success
- Whisk the eggs and sugar for a full 2 minutes until pale and slightly thickened, since this builds the structure butter would normally provide.
- Sift the cocoa and flour together to break up cocoa clumps, because lumps won’t dissolve in a batter this thin.
- Line the pan base with parchment and oil the sides so the cake releases cleanly after its first 15 minutes of cooling.
- Pull the cake when a toothpick shows a few moist crumbs or the center reads 205 F / 96 C, since extra minutes dry the crumb.
- Sprinkle the flaky salt over the oiled, still-warm top so it sticks, and keep it to about 1 tsp so it seasons without overwhelming.
Variations
- Fold 80 g chopped dark chocolate into the batter for melted pockets, and cut the flaky salt on top to about 3/4 tsp.
- Rub the zest of 1 orange into the sugar with your fingertips before whisking in the eggs for a chocolate-orange version.
- Bake the batter as about 12 muffins in a lined tin at 175 C / 350 F for 18 to 20 minutes.
Storage and Reheating
Chocolate olive oil cake keeps for 3 days at room temperature under a cake dome or wrapped in foil. The flaky salt softens after the first day, so add a fresh pinch before serving.
Refrigerate for up to 5 days, but let slices sit out for 20 minutes first because cold olive oil firms the crumb. Wrapped slices freeze well for up to 2 months and thaw at room temperature in about 1 hour.
To serve a slice warm, microwave it for 10 seconds. Any longer and the edges turn rubbery.
Serving Suggestions
Chocolate olive oil cake with sea salt eats best at room temperature with a spoonful of Greek yogurt or whipped mascarpone and a few raspberries. The tartness cuts through the cocoa.
For a dinner party, serve thin wedges with a drizzle of good olive oil and orange segments. Espresso or a small glass of Vin Santo suits it.
It’s also a practical make-ahead dessert for a weeknight. Bake it the day before, keep it covered, and add the last pinch of salt just before slicing. Roasted strawberries or poached pears from the dessert section round out the plate if you want something fruit-forward.
FAQ
Why is my chocolate olive oil cake gummy in the middle?
A gummy center usually means the cake was underbaked or sliced too early. Bake 38 to 42 minutes until a toothpick comes out with a few moist crumbs, or the center reads 205 F / 96 C. Then cool the cake for 45 minutes in total, because the crumb finishes setting as it cools.
Can I use butter instead of olive oil in chocolate olive oil cake?
Yes, swap in about 140 g melted and slightly cooled butter. The cake will taste more like a classic chocolate cake, and the crumb firms up faster once cooled. For a neutral flavor with similar softness, use avocado or canola oil in the same 150 ml amount.
Can I freeze chocolate olive oil cake with sea salt on top?
Yes, freeze wrapped slices for up to 2 months. Wrap each in plastic and then foil, and thaw at room temperature for about 1 hour. The salt dissolves as the cake thaws, so brush on a touch of olive oil and add a fresh pinch before serving.
What goes well with chocolate olive oil cake?
Tart and creamy partners work best: Greek yogurt, whipped mascarpone, or crème fraîche with fresh raspberries or orange segments. A shot of espresso on the side suits the cocoa. Skip heavy sauces, since the cake already has a rich, fruity crumb.
How do I make chocolate olive oil cake dairy free?
Swap the 120 ml whole milk for unsweetened oat or soy milk in equal amounts. Everything else is already dairy free, since the recipe uses olive oil instead of butter. It still contains 3 eggs, so the cake isn’t vegan.
What is the difference between olive oil cake and a regular chocolate butter cake?
Olive oil cake uses liquid fat and a whisk, while butter cake relies on creaming butter and sugar for lift. The result is a denser, more tender crumb that stays soft for days instead of firming up. Olive oil also adds a faint fruity note that pairs with dark cocoa.
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About The Author
John
John Watson is the passionate food enthusiast behind MePlusFood.com. With a deep love for exploring culinary delights, he shares honest restaurant reviews, mouthwatering recipes, and culinary adventures. Join John on his flavorful journey to savor the world one bite at a time.