Easy Chocolate Olive Oil Cake with Lemon & Crystallized Ginger: A Moist & Rich Vegan-Friendly Recipe
Prepare to be utterly captivated by this **easy chocolate olive oil cake recipe**! Combining the richness of deep chocolate with the bright, complex notes of lemon zest and the delightful chew of crystallized ginger, this dessert is truly a showstopper. Every slice promises an incredibly moist and tender crumb, making it an unforgettable treat for any occasion. And for those seeking a plant-based option, we’ve included a simple tip to make this exquisite **chocolate olive oil cake vegan**!
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If your heart desires even more chocolatey goodness, be sure to explore my Mini Chocolate Cake, the vibrant Chocolate Orange Cake, or indulge in my unique Brownie Mix Cookies with White Chocolate, Cherries and Pistachios!
Why This Chocolate Olive Oil Cake Stands Out
While I’ve shared many delightful olive oil cake recipes on the blog, from a bright and balanced orange rosemary olive oil cake to a nutty vegan lemon-pistachio olive oil cake, this particular **chocolate olive oil cake** truly distinguishes itself. It’s not just another cake; it’s an experience.
This cake boasts a profoundly rich chocolate flavor, encapsulated in a crumb that is astonishingly moist and dense, yet simultaneously soft and tender. But what truly sets it apart and makes it my absolute favorite is the enchanting burst of flavor from the crystallized ginger meticulously dotted throughout. The marriage of ginger and chocolate is a culinary masterpiece, creating a harmonious blend of sweet, spicy, and bitter notes. Each slightly chewy, crunchy piece of ginger feels like a mini celebration on your palate, adding an irresistible layer of texture and zest that complements the deep cocoa beautifully. This cake isn’t just a dessert; it’s a symphony of flavors and textures.
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Baking with Olive Oil: The Secret to Extra Moist Cakes
Many home bakers are accustomed to using butter in their cakes, but embracing olive oil can truly transform your baking. It’s absolutely wonderful for cakes! While it offers a distinct flavor profile compared to butter, it’s a delightful alternative. The specific characteristics of the olive oil you choose will influence your cake’s taste; a high-quality extra virgin olive oil can infuse your dessert with bright, fruity, and even slightly peppery or savory undertones. These nuanced flavors harmonize exquisitely with citrus, herbs, and, as in this recipe, the rich depth of chocolate.
Beyond flavor, olive oil is a champion for texture. It naturally yields a moister, lighter crumb. Since olive oil remains liquid at room temperature and contains no water (unlike butter, which is about 20% water), cakes made with it boast a luxurious, velvety texture that resists drying out, ensuring your **chocolate olive oil cake** stays fresh and delicious for longer.
The Perfect Pairing: Olive Oil and Chocolate
The combination of olive oil and chocolate might sound unconventional, but it’s a culinary revelation. Olive oil doesn’t just add moisture; it elevates and deepens the chocolate flavor, introducing a fascinating layer of complexity. When paired with the subtle bitterness often found in quality chocolate, the olive oil contributes to an intensely rich, almost profound flavor and an incredibly smooth texture that truly sets this cake apart. This unexpected duo creates a sophisticated dessert that will impress even the most discerning palates.
For more delightful chocolate creations, don’t miss my Mini Egg Brownies, my indulgent Dairy Free Brownies, or the unique Matcha Brownies! And a perfect complement to any chocolate dessert is my rich Chocolate Fudge Frosting!
Key Ingredients for a Perfect Chocolate Olive Oil Cake
Crafting this exceptional **chocolate olive oil cake** requires a few high-quality ingredients, each playing a crucial role in achieving its signature flavor and texture:
- Granulated Sugar: You’ll notice this recipe doesn’t call for an excessive amount of sugar. This is intentional; we aim for a perfectly balanced sweetness that allows the vibrant notes of olive oil, ginger, and lemon zest to truly shine. The sugar provides just enough sweetness without overpowering the more complex flavors.
- Lemon Zest: At first glance, lemon zest in a chocolate cake might seem unusual, but it’s a secret weapon! It brilliantly enhances the brightness of the ginger and adds an unexpected layer of fresh, citrusy contrast to the rich chocolate. This subtle acidity elevates the entire flavor profile of this velvety cake.
- All-Purpose Flour: The foundation of our cake. For best results and consistent texture, always measure your flour by weight using a reliable kitchen scale. If a scale isn’t available, employ the spoon-and-level method to avoid over-measuring, which can lead to a dry cake.
- Baking Powder: This leavening agent is essential for giving our **olive oil cake** its beautiful rise and light, airy structure, ensuring it’s not too dense despite its rich crumb.
- Unsweetened Cocoa Powder: The heart of our chocolate flavor. Like flour, cocoa powder should be measured accurately. Using unsweetened cocoa powder allows us to control the sweetness and achieve that deep, dark chocolate taste. For more chocolate cake inspiration, try my Chocolate Blueberry Cake!
- Ground Ginger: While optional, adding a touch of ground ginger significantly amplifies the overall ginger flavor. It introduces an extra layer of warm spice that perfectly complements the rich chocolate, creating a more robust and intriguing taste.
- Salt: A non-negotiable ingredient in baking. Salt doesn’t just season; it acts as a flavor enhancer, bringing out the best in both the ginger and cocoa, making their flavors pop in this **chocolate olive oil cake**.
- Crystallized Ginger: My absolute favorite element! Also known as candied ginger, these finely chopped pieces provide vibrant bursts of spicy-sweet ginger flavor and a delightful chewy texture in every bite. Simply chop them into small pieces and toss them with your dry ingredients to prevent them from sinking.
- Eggs: Eggs provide structure and moisture to the cake. For optimal emulsion and a perfectly even bake, ensure your eggs are at room temperature before incorporating them into the batter. This helps them blend more uniformly with the other ingredients.
- Vanilla Extract: High-quality pure vanilla extract is crucial for adding depth and warmth to the chocolate flavor. For an even more rewarding baking experience, consider making your own at home with just 2 ingredients! Check out my post on how to make vanilla extract.
- Extra-Virgin Olive Oil: The undisputed star of this recipe! Invest in a high-quality extra-virgin olive oil with a robust, fruity, and perhaps slightly peppery flavor. Cold-pressed and organic varieties are often the best choice for baking, as their flavor profiles are more distinct and less muted. For this cake, I highly recommend La Tourangelle Organic Extra-Virgin Olive Oil, which imparted a truly exceptional taste.
- Whole Milk: Adds richness and moisture. Feel free to substitute with any other type of dairy milk you prefer, or for a vegan option, an unsweetened plant-based milk like almond or soy milk works beautifully.
- Boiling Water: This step is vital for “blooming” the cocoa powder. The hot water helps to dissolve the cocoa solids, intensifying the chocolate flavor and contributing to the cake’s incredibly moist crumb. Don’t skip this!
- Powdered Sugar (Optional Garnish): A simple dusting of powdered sugar adds an elegant finish to your cooled cake. For alternative toppings, consider a sprinkle of more chopped crystallized ginger, delicate shaved chocolate curls, a light dusting of cocoa powder, or even a subtle brush of extra olive oil for added sheen and flavor.
Essential Baking Equipment for Your Chocolate Olive Oil Cake
To successfully bake this delightful **chocolate olive oil cake**, you’ll need a few standard kitchen tools. An 8-inch cake pan is ideal for achieving the perfect height and texture. As always, for precision in baking, I highly recommend using a kitchen scale to measure your dry ingredients, especially flour. Here’s a comprehensive list of all the tools I utilized for this recipe:
Making This Chocolate Olive Oil Cake Vegan-Friendly
Absolutely! This rich **dark chocolate olive oil cake** can be effortlessly adapted to be completely vegan. With a few simple substitutions, everyone can enjoy a slice of this magnificent dessert. To make it vegan, simply ensure you use a vegan-friendly sugar (some conventional sugars are processed with bone char), replace the eggs with a reliable Egg Replacer or homemade flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg, let sit for 5 minutes), and swap the whole milk for your favorite nondairy milk like almond, soy, or oat milk. These adjustments will yield a moist, flavorful vegan chocolate cake that’s just as delightful!
Nutrition Information for Chocolate Olive Oil Cake
A single slice of this delicious and **easy chocolate olive oil cake** offers approximately 246 calories, 4 grams of protein, and 3 grams of saturated fat. It’s a satisfying dessert that delivers on flavor without being overly heavy. For comprehensive nutritional details, please refer to the full nutrition information provided below.
Helpful Tips and Frequently Asked Questions About Olive Oil Cakes
Absolutely not! While olive oil undeniably imparts a subtle flavor to the batter, it enhances the complexity of the cake rather than overpowering it. A good quality extra virgin olive oil adds a bright, slightly peppery, or fruity note that creates a wonderful contrast with the rich, velvety chocolate and the zesty, gingery flavors. This unique interplay of tastes is what makes this cake so incredibly good and surprisingly sophisticated.
The “healthier” aspect depends on your definition. Olive oil isn’t inherently lower in fat or calories than butter, so if you’re solely calorie-counting, it might not offer a significant advantage. However, from a nutritional standpoint, extra-virgin olive oil boasts numerous health benefits. It’s rich in monounsaturated fats and antioxidants, which are known to reduce inflammation, lower the risk of heart disease, and contribute to healthier blood sugar levels. While I’m not a nutrition expert, incorporating extra virgin olive oil might make these cakes a slightly more nutritionally intelligent choice compared to those made with butter. Enjoying any cake in moderation is key!
Absolutely! The flavor of olive oil is incredibly diverse, influenced by its age, grade, and the specific olive variety used. Generally, high-quality extra-virgin olive oil offers a complex flavor profile that can be peppery, fruity, or nutty. When choosing an olive oil for baking, pick one you genuinely enjoy for cooking or dipping. If you love its taste in savory dishes, it will likely be fantastic in this cake! I used La Tourangelle Organic Extra-Virgin Olive Oil for this recipe, and its fruity notes were a perfect match.
Yes, you certainly can! Any box chocolate cake mix recipe that typically calls for vegetable oil can be successfully substituted with olive oil. Just be mindful that the olive oil might impart a subtle flavor to the cake, depending on the intensity of the oil you choose. For a more pronounced olive oil flavor, opt for an extra virgin variety.
This **chocolate olive oil cake** is remarkably forgiving when it comes to storage. You can keep it at room temperature, securely covered, for up to four days. Thanks to the magic of olive oil in the batter, the cake will retain its exquisite moisture and tenderness throughout this period, tasting delicious from the first day to the last!
Yes, absolutely! This **easy chocolate olive oil cake** freezes wonderfully. To preserve its freshness and texture, wrap it tightly first with plastic wrap, ensuring no air pockets, and then with heavy-duty aluminum foil. Properly wrapped, it can be stored in the freezer for up to three months. Thaw at room temperature before serving.
If you embark on this delightful **chocolate olive oil cake** journey, I would be absolutely thrilled if you could leave a star review rating and comment below! Hearing your feedback is truly wonderful and helps me continue sharing these free recipes. And don’t forget to showcase your delicious creations with me by tagging @chenee_today on Instagram!
More Irresistible Cake Recipes You’ll Love
If you enjoyed this unique **chocolate olive oil cake**, you’re in for a treat with these other fabulous cake recipes from my collection:
- Decadent Chocolate Orange Cake
- Classic Marble Loaf Cake
- Exotic Vegan Coconut Cake with Lime Glaze
- Warm and Comforting Chocolate Spice Cake
- Luxurious Passionfruit Cake with White Chocolate Swiss Meringue Buttercream
📖 Recipe: Easy Chocolate Olive Oil Cake with Crystallized Ginger
Easy Chocolate Olive Oil Cake with Crystallized Ginger
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Equipment You May Need
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8-inch Round Cake Pans
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9-inch Springform Pan
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9-inch Round Cake Pan
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Mixing Bowls
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Whisk
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Parchment Paper
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Rubber Spatula
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Measuring Cups and Spoons
Ingredients
- 1 cup (200 g) granulated sugar
- 1 teaspoon (2 g) lemon zest
- 1¼ cup (156 g) all-purpose flour
- ½ cup (43 g) unsweetened cocoa powder
- 1 ½ teaspoon (6 g) baking powder
- ½ teaspoon (1 g) ground ginger
- ½ teaspoon (3 g) salt
- 3 tablespoon (30 g) crystallized ginger – finely chopped
- ¾ cup (177 ml) extra-virgin olive oil
- 3 large eggs
- ½ cup (118 ml) whole milk – feel free to substitute another type of dairy milk or plant-based milk
- 1 teaspoon (5 ml) pure vanilla extract
- ½ cup (118 ml) boiling water
- powdered sugar – (optional) for dusting
Instructions
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Preheat your oven to 350°F (175°C). Prepare an 8- or 9-inch cake pan by spraying it thoroughly with baking spray and lining the bottom with parchment paper. This ensures an easy release.
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In a large mixing bowl, combine the granulated sugar and lemon zest. Use a rubber spatula to mix, gently pressing the zest into the sugar to release its aromatic oils and infuse the sugar with bright citrus flavor.1 cup granulated sugar, 1 teaspoon lemon zest
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To the sugar mixture, add the all-purpose flour, unsweetened cocoa powder, baking powder, ground ginger (if using), and salt. Whisk well after each addition to ensure all dry ingredients are thoroughly combined and no lumps remain.1¼ cup all-purpose flour, ½ cup unsweetened cocoa powder, 1 ½ teaspoon baking powder, ½ teaspoon ground ginger, ½ teaspoon salt
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Stir in the finely chopped crystallized ginger. Coating it with the dry ingredients helps prevent it from sinking to the bottom of the cake during baking, ensuring even distribution of those delightful spicy bursts.3 tablespoon crystallized ginger
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Now, gently whisk in the wet ingredients: first the extra-virgin olive oil, followed by the room-temperature large eggs, whole milk, and pure vanilla extract. Whisk gently after each addition until just combined. Overmixing can lead to a tough cake.¾ cup extra-virgin olive oil, 3 large eggs, ½ cup whole milk, 1 teaspoon pure vanilla extract
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Finally, carefully pour in the boiling water and gently fold it into the batter until completely combined. Don’t be alarmed; the batter will be quite liquidy, but this is key to achieving its characteristic moist texture.½ cup boiling water
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Pour the liquid batter into your prepared cake pan. Bake in the preheated oven for approximately 30-35 minutes, or until a wooden toothpick inserted into the center of the cake comes out clean. (Refer to the notes below for pan size adjustments).
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Allow the **chocolate olive oil cake** to cool in its pan for about 20 minutes before carefully transferring it to a wire rack. Let it cool completely before serving. If desired, lightly dust the cooled cake with powdered sugar for an elegant finish, or add other garnishes like shaved chocolate or more crystallized ginger.powdered sugar
Video Tutorial
Chef’s Notes
Nutrition Information
Nutrition Disclaimer
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