Julie Clark
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Chocolate Olive Oil Loaf Cake
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Rich, ultra-moist chocolate olive oil loaf cake is ready for the oven in 15 minutes and bakes in a loaf pan. No mixer needed. It has a fruity depth thanks to olive oil and glossy chocolate glaze.
Since we’ve been switching to using olive oil and fell in love with lemon olive oil cake, I decided it was time to make a chocolate version. Our fruit loaf cakes are popular amongst home bakers, so I wanted to try this in a loaf cake, too.
This chocolate olive oil loaf cake mixes in one bowl, is rich and decadent and unbelievably moist. And the 3 ingredient chocolate glaze on top makes the perfect silky drizzle.
What kind of olive oil is best for cakes?
A high quality light, mild olive oil or delicate extra-virgin olive oil is best so the oil flavor doesn’t overpower the other ingredients. I buy olive oil at Costco. Their Kirkland brand works great with this olive oil cake recipe.
Delicate olive oil adds buttery and fruity notes to cakes. Avoid a robust olive oil since it can add a peppery, slightly bitter taste. Spanish olive oil is known to be have a strong flavor so I avoid this.
Ingredients for a Chocolate Olive Oil Loaf Cake
This recipe calls for pantry staples such as all-purpose flour, milk, cocoa powder, eggs, sugar, chocolate chips and olive oil.
The recipe calls for hot water being mixed into the batter. This is similar to our chocolate cake recipe, and if you’d like extra chocolate flavor, use hot coffee instead of water. It deepens the chocolate flavor.
How to Make Chocolate Olive Oil Loaf Cake: Step-by-Step
Dry Ingredients. Add the flour, granulated sugar, cocoa powder, baking powder and salt to a large bowl. Whisk until well combined and set aside.
Wet Ingredients. Add to a smaller mixing bowl the olive oil, eggs and vanilla extract. Whisk until well combined.
Combine. Pour the olive oil mixture into the bowl with the flour mixture. Pour in the boiling water and quickly whisk until well combined. The batter will be thin.
Fold in the chocolate chips.
Bake & Glaze. Spoon the cake batter into the prepared loaf pan. Bake for 50 minutes, or until cooked through. The cake is cooked through when it springs back when lightly touched in the center. A skewer or toothpick can also be inserted into the center of the cake and should come out clean. Allow the cake to cool completely before removing from the pan to a wire rack, then top with glaze.
How do you store olive oil cake?
Store in an airtight container on the counter for up to 4 days. I don’t recommend the fridge for storage because it can dry the crumb out.
Freeze the cake whole or individual slices in an airtight container for up to 3 months. Thaw at room temperature before eating.
Frequently Asked Questions
Can I make this gluten free?
Yes. I prefer King Arthur Gluten-Free 1:1 All-Purpose Flour and get the best results with this.
Can I make this with vegetable oil?
Yes, although it will change the flavor slightly. If you choose vegetable oil, I recommend using hot coffee instead of water in the batter.
Can I make this cake dairy free?
Yes, use dairy free chocolate chips and almond milk or coconut milk in the glaze.
Can I use a different cake pan?
Yes. Bake this in an 9″ round baking pan for 30-35 minutes or an 8″ round cake pan for 35-40 minutes.
What are some variations or toppings?
A simple drizzle of cocoa glaze is delicious on this cake, but you could also add a sprinkle of powdered sugar, fresh fruit such as raspberries or a chocolate frosting.
Add a touch of cinnamon or cardamom to the cake to add more depth.
Chocolate Olive Oil Loaf Cake
Rich, ultra-moist chocolate olive oil loaf cake with a fruity depth and glossy chocolate glaze. Easy one-bowl recipe ready in about an hour.
Servings 10
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 4 minutes
Ingredients
FOR THE CAKE:
- 1½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup cocoa powder
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup olive oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup boiling water
- ½ cup semi-sweet chocolate chips
FOR THE GLAZE:
- ¾ cup powdered sugar
- ¼ cup cocoa powder
- 2-3 tablespoons heavy cream or milk
Instructions
- Preheat the oven to 325ºF. Line an 8 ½ inch x 4 ½ inch loaf tin with parchment paper or spray with non-stick cooking spray. Set aside.
- Add the flour, granulated sugar, cocoa powder, baking powder and salt to a large mixing bowl. Whisk until well combined and set aside.1½ cups all-purpose flour, 1 cup granulated sugar, ½ cup cocoa powder, 2 teaspoons baking powder, ½ teaspoon salt
- Add to a smaller mixing bowl the olive oil, eggs and vanilla extract. Whisk until well combined.½ cup olive oil, 2 large eggs, 1 teaspoon vanilla extract
- Pour the olive oil mixture into the bowl with the flour mixture. Pour in the boiling water and quickly whisk until well combined. The batter will be thin.1 cup boiling water
- Fold in the chocolate chips.½ cup semi-sweet chocolate chips
- Pour the cake batter into the prepared loaf pan. Bake for 50 minutes, or until cooked through. The cake is cooked through when it springs back when lightly touched in the center. A skewer or toothpick can also be inserted into the center of the cake and should come out clean.
- Allow the cake to cool completely in the loaf pan.
- To make the glaze, mix together in a small bowl the powdered sugar, cocoa powder and enough milk to make a glaze of drizzling consistency. Drizzle over the cooled cake.¾ cup powdered sugar, ¼ cup cocoa powder, 2-3 tablespoons heavy cream
- Store this cake in an airtight container in the fridge for up to 3 days. Bring to room temperature before eating.
Notes
The calories shown are based on the cake being cut into 10 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Calories: 361kcal | Carbohydrates: 52g | Protein: 5g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 38mg | Sodium: 136mg | Potassium: 270mg | Fiber: 4g | Sugar: 32g | Vitamin A: 63IU | Calcium: 61mg | Iron: 3mg
