Italian Olive Oil Chocolate Cake Recipe
This Italian olive oil chocolate cake combines the fruity depth of quality extra virgin olive oil with rich cocoa, creating a moist, tender crumb with subtle complexity. The olive oil replaces butter, giving the cake its characteristic silky texture and allowing the chocolate flavor to shine without heaviness. A traditional dolce from Southern Italy, this cake pairs beautifully with espresso or sweet wine.
Ingredients
- 200 ml extra virgin olive oil
- 175 g all-purpose flour
- 50 g unsweetened cocoa powder
- 200 g granulated sugar
- 3 large eggs
- 120 ml whole milk
- 1 tablespoon white vinegar
- 10 g baking powder
- 3 g fine sea salt
- 5 ml vanilla extract
- 50 g dark chocolate (70% cocoa), finely chopped
- pinch of ground cinnamon
Instructions
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Preheat oven to 180°C (350°F). Grease a 23 cm (9 inch) round cake pan and line the bottom with parchment paper.
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In a small bowl, combine milk with white vinegar and let sit for 2 minutes to create buttermilk. Set aside.
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In a large mixing bowl, whisk together flour, cocoa powder, baking powder, salt, and cinnamon. Set aside.
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In another bowl, whisk together eggs and granulated sugar until pale and thick, about 3 minutes.
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Slowly drizzle olive oil into the egg mixture while whisking constantly, then add vanilla extract and the buttermilk mixture, whisking until fully combined.
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Gently fold the wet ingredients into the dry ingredients using a rubber spatula until just combined, then fold in the chopped dark chocolate, being careful not to overmix.
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Pour batter into prepared pan and smooth the top with a spatula. Tap the pan gently on the counter twice to release air bubbles.
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Bake for 32-35 minutes, until a toothpick inserted into the center comes out with only a few moist crumbs attached.
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Remove from oven and let cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
Substitutions
- For a dairy-free version, replace milk with unsweetened almond milk or oat milk
- For gluten-free, substitute all-purpose flour with a 1:1 gluten-free flour blend
- For egg-free, replace each egg with 45 g unsweetened applesauce plus 3 g baking soda (added to dry ingredients)
- For refined sugar-free, use coconut sugar or brown sugar in equal measure
Tips
- Use high-quality extra virgin olive oil with a fruity, not peppery, profile; the oil flavor should complement rather than overpower the chocolate
- Do not overmix the batter once wet and dry ingredients combine; this keeps the crumb tender and prevents a dense cake
- For deeper chocolate flavor, replace 25 g of flour with additional cocoa powder, reducing baking powder to 8 g to maintain rise
This cake reflects the Italian approach to baking, where olive oil—a pantry staple—replaces butter as the primary fat. Popular in regions like Tuscany and Umbria, this style of chocolate cake has become a modern favorite among Italian home bakers seeking healthier, more flavorful alternatives to traditional butter-based cakes.
Frequently Asked Questions
How long does Italian Olive Oil Chocolate Cake Recipe take to make?
Italian Olive Oil Chocolate Cake Recipe takes about 50 minutes total — 15 minutes of prep and 35 minutes of cooking — and makes 10 servings.
What can I substitute in Italian Olive Oil Chocolate Cake Recipe?
You can adapt it easily: For a dairy-free version, replace milk with unsweetened almond milk or oat milk; For gluten-free, substitute all-purpose flour with a 1:1 gluten-free flour blend; For egg-free, replace each egg with 45 g unsweetened applesauce plus 3 g baking soda (added to dry ingredients).
How should I store leftover Italian Olive Oil Chocolate Cake Recipe?
Store leftovers covered in the refrigerator for up to 3 days.
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