Name: Chocolate Olive Oil Cake
Prep time: 15 min
Cook time: 30 min
Total time: 1 h 15 min
Cuisine: Modern
Ingredients: For the cake:; 1 ¼ cups all-purpose flour (156 grams); 1 cup granulated sugar (200 grams); ½ cup unsweetened cocoa powder (55 grams); 1 ¼ teaspoons baking soda; ½ teaspoon ground cinnamon; ½ teaspoon ground cardamom; ½ teaspoon salt; ⅔ cup sour cream, at room temperature (140 grams); 2 large eggs, at room temperature; ½ cup extra-virgin olive oil (50 grams); ⅔ cup freshly brewed coffee, warm or room temperature (150 grams); For the ganache:; 1 ¼ cups semi-sweet or bittersweet chocolate, chopped or chips (212 grams); 1 cup heavy cream (227 grams); 1 tablespoon light corn syrup (33 grams); ½ teaspoon ground cardamom; Chopped pistachios for topping, optional

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This chocolate olive oil cake is deeply rich, moist, and indulgent, yet surprisingly simple to prepare. Made without a mixer, it delivers an intense chocolate flavor enhanced by olive oil, warm spices, and coffee, then finished with a silky chocolate ganache and optional pistachios for texture and elegance.

Why You’ll Love This Recipe

This cake has a luxuriously soft and fudgy texture that stays moist for days.
The flavor is complex and balanced, combining deep cocoa, subtle fruitiness from olive oil, and warm notes of cinnamon and cardamom.
It looks stunning while being easy enough for everyday baking.
No mixer is required, and the recipe uses simple techniques and basic equipment.
Perfect for gatherings, celebrations, or whenever you want an impressive chocolate dessert with minimal effort.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cake
1 ¼ cups all-purpose flour (156 grams)
1 cup granulated sugar (200 grams)
½ cup unsweetened cocoa powder (55 grams)
1 ¼ teaspoons baking soda
½ teaspoon ground cinnamon
½ teaspoon ground cardamom
½ teaspoon salt
⅔ cup sour cream, at room temperature (140 grams)
2 large eggs, at room temperature
½ cup extra-virgin olive oil (50 grams)
⅔ cup freshly brewed coffee, warm or room temperature (150 grams)

For the ganache
1 ¼ cups semi-sweet or bittersweet chocolate, chopped or chips (212 grams)
1 cup heavy cream (227 grams)
1 tablespoon light corn syrup (33 grams)
½ teaspoon ground cardamom
Chopped pistachios for topping, optional

Directions

Preheat the oven to 350°F. Grease one 8-inch or 9-inch round cake pan and line the bottom with parchment paper.

In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, cinnamon, cardamom, and salt.

In a separate bowl, whisk the sour cream and eggs until smooth. Add the olive oil and whisk again, then whisk in the coffee.

Pour the wet ingredients into the dry ingredients and whisk just until combined. Do not overmix; a few small lumps are fine.

Pour the batter into the prepared pan and smooth the top. Bake for 25 to 30 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.

Let the cake cool in the pan for 10 minutes, then remove it and place on a wire rack to cool completely.

To make the ganache, heat the heavy cream until steaming. Pour it over the chocolate in a heatproof bowl, ensuring all the chocolate is covered. Let sit for 5 minutes, then stir until smooth. Add the corn syrup and ground cardamom and stir to combine.

Allow the ganache to cool for 20 to 30 minutes, stirring occasionally, until it thickens to a spreadable consistency.

Spread the ganache evenly over the cooled cake. Sprinkle with chopped pistachios if desired. Slice and serve.

Servings and timing

Servings: 8 slices

Preparation time: 15 minutes
Baking time: 25–30 minutes
Cooling and ganache time: 30 minutes
Total time: approximately 1 hour 15 minutes

Variations

Use Greek yogurt instead of sour cream for a slightly tangier flavor.
Add a pinch of espresso powder to intensify the chocolate taste.
Top with fresh berries instead of pistachios for a fruity contrast.
Bake the cake in a loaf pan for a more casual presentation, adjusting baking time as needed.
Replace cardamom with nutmeg or extra cinnamon for a different spice profile.

Storage/Reheating

Store the cake at room temperature in an airtight container for up to 5 days.
For best texture, avoid refrigeration, as it can cause the ganache to firm up too much.
If reheating a slice, warm gently at low power in the microwave for a few seconds to soften the ganache.

FAQs

Can I make this cake without coffee?

Yes, you can substitute the coffee with water, but coffee enhances the chocolate flavor without making the cake taste like coffee.

What type of olive oil works best?

A standard extra-virgin olive oil works perfectly. There is no need for an expensive or specialty oil.

Can I make this cake ahead of time?

Yes, the cake actually tastes even better the next day as the flavors develop.

Is this cake very sweet?

The sweetness is balanced by cocoa and spices, making it rich without being overly sweet.

Can I freeze this cake?

You can freeze the unfrosted cake, tightly wrapped, for up to 2 months. Add the ganache after thawing.

What pan size should I use?

Both 8-inch and 9-inch round pans work well. A 9-inch pan will give you slightly thinner slices.

Can I skip the corn syrup in the ganache?

Yes, but the ganache will be less glossy and slightly firmer.

How do I know when the cake is done?

A toothpick inserted in the center should come out with a few moist crumbs, not wet batter.

Can I use milk chocolate instead of dark chocolate?

You can, but the ganache will be sweeter and less intense in chocolate flavor.

Is this cake suitable for special occasions?

Absolutely. Its elegant appearance and rich flavor make it ideal for celebrations and dinner parties.

Conclusion

This chocolate olive oil cake is proof that a dessert can be both simple and luxurious. With its moist crumb, deep chocolate flavor, and silky ganache topping, it’s a reliable recipe you’ll return to again and again for both everyday treats and special moments.