I’ve come to realise over many years of baking that using oil in chocolate cake recipes, instead of butter, is the way to go. It makes the cake way lighter, less dense, and overall just amazing.
Also check out: eggless chocolate sponge cake | chocolate pressure cooker cake
This chocolate olive oil cake has been my go-to recipe for many years and it’s crazy that it hasn’t shown up in the blog yet. I think it’s mainly because I bake it for TH’s birthday almost every year and often when I have guests and these times are usually not leisurely enough to take pictures.
Anyway, the last time I made this chocolate olive oil cake, I did take some pictures so here we go – a truly no-fail chocolate cake recipe with olive oil and it’s eggless too!
I usually bake this chocolate cake in a regular square 8″ pan but after getting this Nordicware bundt pan, I am unable to bake in anything else so please bear with me. Also, this chocolate cake turns out incredibly soft and if you cut into it as soon as it comes out of the oven, like I did, clean pieces are not guaranteed.
The key to making a great chocolate olive oil cake is :
Good quality cocoa powder Not to over-mix the batterNot to worry when the batter is “too runny” – this is normal!Make sure to pre-heat the oven before baking
Chocolate olive oil cake recipe – stepwise
Gather all your ingredients together Add the flour, cocoa, sugar, baking powder, baking sugar, coffee powder, and salt to a mixing bowl Whisk until well incorporated without any lumps In a separate bowl, mix together the oil, vinegar, vanilla, and water Gently pour the wet mixture into the dry ingredients Mix gently to combine without any lumps. Do not over-mix the batter, it will result in a hard cake The matter will be quite runny, this is perfect Pour the batter into the prepared pan and give the pan 1-2 gentle yet firm taps on the kitchen counter to get rid of air bubbles Bake in the pre-heated oven for 30-35 minutes Cool completely before cutting and serving. You can also frost the cake as you desire
