Chocolate Olive Oil Cake with Chocolate Fudge Frosting
A moist chocolate cake made with olive oil and topped with a silky chocolate fudge frosting! Or keep it simple with a dusting of powdered sugar to serve with a hot cup of coffee. This Chocolate Olive Oil Cake with Chocolate Fudge Frosting is the perfect last minute holiday dessert recipe!
How to Make Chocolate Fudge Frosting:
- In the bowl of a stand mixer fitted with the whisk attachment, combine the melted butter and cocoa powder. Beat on HIGH for 2 minutes.
- Add half the powdered sugar and half the heavy cream. Beat for 1-2 minutes, until fluffy.
- Add the remaining half of powdered sugar and heavy cream. Beat until smooth.
- Mix in the vanilla extract.
- Add the whole milk one tablespoon at a time until desired frosting texture.
Substitutes for Frosting the Cake:
- Dusting with powdered sugar
- Garnish with thinly sliced oranges
How to Make Chocolate Olive Oil Cake:
- Preheat oven to 325F. Grease and line the bottoms with parchment a 9-inch springform baking pan.
- In a large bowl, beat the sugar and eggs together for 2 minutes, until pale and fluffy.
- Whisk in the vanilla and olive oil for 1 minute.
- Whisk in the cocoa powder until smooth. Stir in the orange zest and espresso powder.
- In a separate bowl, whisk the flour, baking soda, and salt together.
- Add the flour mixture to the wet ingredients bowl. Add the boiling water.
- Whisk just until combined.
- Transfer the batter to the prepared baking pan.
- Bake for 25-30 minutes, until a toothpick inserted into the center comes out with only a few moist crumbs.
- Let cool completely.
How to Store Leftover Cake:
Store leftover chocolate olive oil cake in a cake container or covered with plastic wrap on the counter at room temperature for up to 2 days, and in the fridge up to 4 days.
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I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
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If you loved this delicious recipe I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #abrightmoment and tagging me @brightmomentco. It always makes my day seeing y’alls creations!
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“”For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
Chocolate Olive Oil Cake with Chocolate Fudge Frosting
PREP TIME: 15 COOK TIME: 20 TOTAL: 35
INGREDIENTS
Servings: 10-12
For the Chocolate Olive Oil Cake:
- 1 cup Granulated Cane Sugar
- 3 Vital Farms Organic Large Brown Eggs
- 2 tsp. Vanilla Extract
- 2/3 cup Extra Virgin Olive Oil
- 1/2 cup Unsweetened (High Quality) Cocoa Powder
- Zest of 1 Orange
- 1 tsp. Espresso Powder
- 1 1/4 cup All Purpose Flour
- 1/2 tsp. Baking Soda
- 1/2 tsp. Fine Sea Salt
- 1/2 cup Boiling Water
For the Chocolate Fudge Frosting:
- 8 tbsp. (1 stick) Unsalted Butter, melted
- 1 cup Unsweetened (High Quality) Cocoa Powder
- 4 cups Powdered Sugar
- 2/3 cup Heavy Cream
- 1 tbsp. Vanilla Extract
- 1/4 cup Whole Milk
INSTRUCTIONS
For the Chocolate Olive Oil Cake:
- Preheat oven to 325F. Grease and line the bottoms with parchment a 9-inch springform baking pan.
- In a large bowl, beat the sugar and eggs together for 2 minutes, until pale and fluffy.
- Whisk in the vanilla and olive oil for 1 minute.
- Whisk in the cocoa powder until smooth. Stir in the orange zest and espresso powder.
- In a separate bowl, whisk the flour, baking soda, and salt together.
- Add the flour mixture to the wet ingredients bowl. Add the boiling water.
- Whisk just until combined.
- Transfer the batter to the prepared baking pan.
- Bake for 25-30 minutes, until a toothpick inserted into the center comes out with only a few moist crumbs.
- Let cool completely.
For the Chocolate Fudge Frosting:
- In the bowl of a stand mixer fitted with the whisk attachment, combine the melted butter and cocoa powder. Beat on HIGH for 2 minutes.
- Add half the powdered sugar and half the heavy cream. Beat for 1-2 minutes, until fluffy.
- Add the remaining half of powdered sugar and heavy cream. Beat until smooth.
- Mix in the vanilla extract.
- Add the whole milk one tablespoon at a time until desired frosting texture.
- Frost the cooled cake, then garnish with chocolate shavings to enjoy!
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
Did you love this recipe?
I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram – tagging me @brightmomentco. It always makes my day seeing y’alls creations!
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Follow along for more great A Bright Moment recipes.
Made this cake twice! Comes out perfect every time. I do half the frosting recipe because I always have extra, but you can always use the extra for dipping fruit! My husband and house church eat this cake up every time! So delicious 😋