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Moist, rich, and bursting with bold citrus flavor, this Chocolate Orange Olive Oil Cake is the kind of indulgence that feels elegant and effortless all at once. The infusion of extra virgin olive oil gives the cake a lush, tender crumb while enhancing the deep notes of dark chocolate. Topped with a glossy chocolate glaze and slices of vibrant orange, it’s a showstopper perfect for dinner parties or cozy afternoons with tea.
Whether you’re a fan of citrus desserts or simply seeking a unique twist on classic chocolate cake, this recipe delivers on both flavor and visual appeal.
Ingredients
For the Cake:
- 1 cup high-quality extra virgin olive oil
- ¾ cup unsweetened cocoa powder
- 1 cup hot water
- 1¾ cups all-purpose flour
- 1½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1¼ cups granulated sugar
- 3 large eggs
- 1 tbsp orange zest (from 1 large orange)
- ½ cup fresh orange juice
- 1 tsp pure vanilla extract
For the Ganache Glaze:
- ¾ cup heavy cream
- 6 oz dark chocolate, finely chopped
- 1 tbsp olive oil
- Optional: 1 tsp orange zest
Topping:
- Thinly sliced fresh oranges or blood oranges
- Optional: orange peel curls or chocolate shavings
Instructions
1. Prep the Cake:
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. Bloom the Cocoa:
In a medium bowl, whisk the cocoa powder with the hot water until smooth. Let cool to room temperature.
3. Mix Dry Ingredients:
In another bowl, whisk together flour, baking soda, baking powder, and salt.
4. Combine Wet Ingredients:
In a large bowl, beat sugar, eggs, and orange zest until light and fluffy. Slowly stream in the olive oil while whisking. Add the orange juice, vanilla extract, and cooled cocoa mixture. Mix well.
5. Finish the Batter:
Gradually stir in the dry ingredients until just combined. Do not overmix.
6. Bake:
Pour the batter into the prepared pan and bake for 40–45 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Ganache & Garnish
1. Make the Ganache:
Heat cream until just simmering, then pour over the chopped chocolate. Let sit for 2 minutes, then stir until smooth. Stir in olive oil and optional orange zest for a glossy finish.
2. Glaze the Cake:
Once the cake is completely cool, pour the ganache over the top, letting it drip down the sides naturally.
3. Decorate:
Top with fresh orange slices and chocolate shavings for a striking presentation.
Tips & Variations
- Vegan Option: Swap eggs for flax eggs and use plant-based cream and chocolate.
- Gluten-Free: Use a 1:1 gluten-free baking flour.
- Bittersweet Boost: Use 70% cocoa chocolate for a richer flavor.
- Storage: Keeps well covered at room temperature for 2 days or refrigerated up to 5 days.
