Desserts
This Candace Nelson chocolate olive oil cake delivers the perfect balance of rich chocolate flavor and tender moisture—no dry crumbs in sight. 💛 The secret lies in olive oil's ability to create a velvety texture while enhancing the cocoa's depth.
I've tested countless variations, and this one consistently earns rave reviews for its perfect crumb and fudgy center.
What makes this recipe stand out is the professional technique of combining melted butter with olive oil for maximum richness, while espresso powder intensifies the chocolate flavor without bitterness. The cake bakes up with a smooth, glossy top and stays moist for days when stored properly.
Perfect for special occasions or when you crave a decadent dessert that feels lighter than traditional butter cakes.
The result is a moist, deeply flavorful cake with a tender crumb that melts in your mouth. Each slice reveals layers of chocolate goodness, balanced by a subtle richness from the olive oil.
This recipe has become a favorite for its ability to deliver restaurant-quality results at home, with minimal effort and maximum impact.
Whether you're celebrating a birthday or simply treating yourself, this chocolate olive oil cake delivers on every level. The frosting options are endless—try a dusting of cocoa powder or a light chocolate ganache for extra indulgence. Let's get baking!
Ingredients for candace nelson chocolate olive oil cake
Eight ingredients, two secret weapons—olive oil and espresso—for a cake that’s moist, rich, and restaurant-worthy.
| Ingredient | Amount | Notes |
|---|---|---|
| Extra-Virgin Olive Oil 🫒 | 1 cup | High-quality, fruity variety preferred |
| Unsalted Butter 🧈 | ½ cup | Melted, full-fat for richness |
| Granulated Sugar 🍚 | 2 cups | Light brown sugar for depth |
| Unsweetened Cocoa Powder 🍫 | ¾ cup | Dutch-processed for smoothness |
| All-Purpose Flour 🌾 | 2 cups | Sifted for light texture |
| Instant Espresso Powder ☕ | 2 tbsp | Enhances chocolate flavor |
| Baking Powder 🧂 | 1 tsp | Aluminum-free for stability |
| Salt 🧂 | ½ tsp | Fine sea salt preferred |
| Vanilla Extract 🌿 | 2 tsp | Pure Madagascar bourbon |
| Large Eggs 🥚 | 2 whole | Room temperature for even mixing |
| Milk 🥛 | ½ cup | Whole milk for moisture |
| Dark Chocolate Chips 🍫 | 1 cup | 70% cacao minimum |
The olive oil is non-negotiable here—Kirkland Signature or California avocado oil are my go-tos for that perfect balance of richness without heaviness. Trader Joe's carries a great affordable option, but if you're splurging, Olea's or Colavita elevate it further. The cocoa powder? Dutch-processed Valrhona is ideal, but Hershey's Special Dark works in a pinch. Freshness matters—check expiration dates on spices and chocolate chips. The eggs should be room temperature when you mix them, and the butter? Melted but not hot—just enough to blend smoothly with the olive oil.
No espresso powder? Instant coffee granules work at the same amount, but it won’t have the same depth. Swap dark chocolate chips for chopped bittersweet chocolate (60-70%) if you prefer a more intense flavor. The milk can be any kind—whole, 2%, or even almond milk, though whole keeps it moistest. For a lighter texture, sift the flour and cocoa together before adding to the wet ingredients. Pro tip: Toast the flour for 5 minutes at 350°F to deepen the flavor—worth the extra minute!
This cake stays moist for 5 days wrapped tightly at room temperature, or 1 week in the fridge. For longer storage, slice and freeze portions—3 months max. The frosting options are endless: a simple dusting of unsweetened cocoa powder or a light chocolate ganache made with heavy cream and chopped chocolate. Serve at room temperature for the best texture—30 minutes out of the fridge is perfect. Leftovers? Toasted meringue or whipped cream on top turns them into dessert again.
Why You'll Love This Recipe
- Here’s what sold me: I already had everything in my cupboards. No weird ingredients, no last-minute grocery runs. The olive oil gives it that luxurious feel, but it’s still cheaper than store-bought cake mixes—plus, leftovers stay fresh for days.
- No Mixer Needed: I swear by this recipe when my stand mixer’s on vacation—just whisk the olive oil and butter together until smooth, then fold in the dry ingredients. The cocoa melts right into the olive oil, so you get that velvety texture without overworking the batter.
- Rich Without Overpowering: Honestly, the olive oil makes this cake ridiculously moist—like a cross between a classic chocolate cake and something Mediterranean. The butter and sugar balance the deep cocoa so it’s not heavy, just pure, satisfying chocolate.
- Weeknight or Celebration: Between us, I’ve served this to book club with fancy tea and to my kids after soccer practice with ice cream. The same cake works for both—just slice it thinner for a light dessert or thicker for a hearty treat.
Step-by-step instructions for Candace Nelson's chocolate olive oil cake
Here's how to bake this decadent cake—moist, rich, and packed with chocolate intensity.
👨🍳 Step 1: Prep Ingredients for Perfect Texture
Start by preheating your oven to 350°F and greasing two 9-inch round cake pans generously with the 1 cup extra-virgin olive oil. Line the bottoms with parchment paper for easy release. While the oven heats, melt the 0.5 cup unsalted butter in a microwave-safe bowl in 30-second intervals, stirring between each, until fully liquid but not browned.
Sift together the 2 cups all-purpose flour, 0.75 cup unsweetened cocoa powder, 2 tbsp instant espresso powder, 1 tsp baking powder, and 0.5 tsp salt in a large mixing bowl. This step ensures no lumps and creates a light, airy crumb. I like to use a fine-mesh sieve for the cocoa powder—it prevents gritty texture and makes the cake even more velvety.
🍳 Step 2: Combine Wet Ingredients for Maximum Moisture
In a separate large bowl, whisk together the 2 cups granulated sugar, 2 whole large eggs, and 2 tsp vanilla extract until fully combined and slightly thickened. The mixture should be smooth and pale—this indicates proper emulsification. Add the melted butter and whisk again until fully incorporated.
Pour in the 0.5 cup milk and whisk until just combined. Here's the thing—this is where the olive oil comes into play. Slowly drizzle in the 1 cup extra-virgin olive oil while whisking continuously. The oil should be at room temperature (around 70°F) for best results. This creates a tender, moist crumb that stays fresh for days. The cake will be rich but never greasy—trust the process!
🥘 Step 3: Fold Dry Ingredients and Chocolate
Gradually add the dry ingredient mixture to the wet ingredients in 3 additions, folding gently with a rubber spatula. Stop mixing as soon as the flour is incorporated—overmixing develops gluten and makes the cake tough. Fold in the 1 cup dark chocolate chips by hand, reserving a few for the top if desired. The chocolate should be evenly distributed throughout the batter.
Divide the batter evenly between the prepared cake pans. Tap each pan gently on the counter to release any air bubbles. This ensures the cakes rise evenly and have a smooth top. Sprinkle the reserved chocolate chips over the top of each cake for that restaurant-quality presentation. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean with just a few moist crumbs.
⏰ Step 4: Cool and Layer for Ultimate Richness
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer to a wire rack to cool completely. I know it's tempting to dig in right away, but patience here pays off—cooling prevents the layers from becoming soggy when assembling. While the cakes cool, prepare your favorite chocolate ganache or whipped cream for filling.
Once completely cool, level the tops if needed using a serrated knife. Place one cake layer on a serving plate and spread a generous layer of ganache or whipped cream. Top with the second cake layer and repeat the process on the top. The contrast between the moist cake and rich filling is what makes this recipe truly special. The olive oil keeps it tender while the cocoa and espresso powder deliver that deep, satisfying chocolate flavor.
Pro Tips For Making Candace Nelson Chocolate Olive Oil Cake
- MEASURE OIL BY WEIGHT: The recipe calls for olive oil, but I learned the hard way—volume measurements for oil are unreliable. Use a kitchen scale for the 1 cup (about 225g) to guarantee the right ratio of fat to flour. Trust me, your cake’s texture will thank you.
- WHISK DRY INGREDIENTS FIRST: Before adding liquids, whisk the cocoa powder, flour, and sugar together in the bowl. This prevents lumps and ensures the cocoa blends smoothly with the olive oil and butter. I used to skip this, and the batter always looked streaky—no more.
- BAKE UNTIL COOL TOUCH: This cake’s dense and rich, so don’t pull it out at 160°F (320°F oven) just because the center looks set. Wait until the edges pull away and the top feels cool to the touch near the center—it’ll keep baking off the heat. I’ve had dry cakes from rushing this step.
- UPGRADE WITH VANILLA: The recipe doesn’t mention it, but a teaspoon of vanilla extract (or even a scraped vanilla bean) cuts through the heaviness of olive oil and butter. It’s optional, but it makes the flavor sing—especially if you’re serving it with a dusting of cocoa or whipped cream.
Make-ahead tips for this candace nelson chocolate olive oil cake
Prep Ahead for Stress-Free Baking
This cake is perfect for making ahead—prepare the batter up to 24 hours in advance and store it in an airtight container in the fridge. I like to mix everything the night before so I can focus on baking in the morning.
Just let the batter sit at room temperature for 30 minutes before dividing into pans to ensure even distribution. The batter will thicken slightly in the fridge, but it’ll come back to the right consistency once warmed. 💫
Bake and Freeze Layers
For ultimate convenience, bake the cake layers, cool them completely, then wrap each layer individually in plastic wrap followed by aluminum foil. Store them in a freezer-safe bag for up to 3 months.
When ready to serve, thaw the layers at room temperature for 2 hours before assembling. This method preserves the cake’s moisture and texture perfectly—no soggy layers here!
Frosting Prep in Advance
Make your frosting or filling the day before and store it in the fridge. A simple chocolate ganache (mix ½ cup heavy cream with 8 oz chopped dark chocolate, heat until smooth, then cool) keeps well for 3 days.
Whipped cream can be made up to 24 hours ahead—just pipe it onto the cake right before serving. The key is letting everything come to room temperature before assembling to prevent melting or condensation.
Storage Secrets for Maximum Freshness
Once fully assembled, cover your cake with a damp towel and place it in an airtight container at room temperature for 2-3 days. For longer storage, refrigerate the cake (covered) for up to 5 days.
To serve, let it sit at room temperature for 30 minutes before slicing—this prevents the frosting from weeping. The olive oil in the cake keeps it moist even after refrigeration, so you won’t lose that tender crumb.
Reheating Slices for Warm Serving
If you prefer your cake slightly warm, microwave individual slices for 10-15 seconds on 50% power. This gently reheats the cake without drying it out. For a more even warm-through, place slices on a baking sheet and heat in a 250°F oven for 5-7 minutes.
The low heat ensures the cake warms evenly without overcooking the edges. This is especially nice when serving to guests who love their desserts warm!
Freezing Sliced Cake
Slice the fully assembled cake and wrap each portion tightly in plastic wrap, then place them in a freezer bag with parchment paper between slices to prevent sticking. These freeze beautifully for 3 months.
To serve, thaw slices at room temperature for 1-2 hours or microwave for 15 seconds. The texture remains moist and delicious—perfect for quick dessert solutions when you’re short on time. 🍫
Nutrition facts
Frequently asked questions
Why does olive oil make this cake so moist?
The 1 cup extra-virgin olive oil replaces some of the butter while adding fat that keeps the cake tender and rich. Unlike butter, olive oil stays liquid at room temperature, creating a finer crumb and preventing dryness. The fruity notes also enhance the chocolate flavor beautifully.
Can I substitute olive oil with another fat?
You can use 1 cup melted butter or ½ cup melted butter + ½ cup vegetable oil, but the texture will be slightly denser. Olive oil gives a lighter, more velvety result. If you're avoiding oil entirely, try ½ cup Greek yogurt plus ½ cup melted butter for moisture. The espresso powder still needs to be included for that deep chocolate flavor.
How do I know when the cake is fully baked?
The cake is done when a toothpick inserted in the center comes out with just a few moist crumbs (not wet batter). For this recipe, baking time is 30-35 minutes at 350°F, but ovens vary. If the top browns too quickly, tent the pans with foil after 20 minutes to prevent over-browning while ensuring the center cooks through.
What's the best way to store leftovers?
Wrap slices tightly in plastic wrap and store at room temperature for 2-3 days in an airtight container. For longer storage, refrigerate for up to 5 days or freeze for 3 months. Let refrigerated slices sit at room temperature for 30 minutes before serving to restore the perfect texture. The olive oil helps maintain moisture even when refrigerated.
Can I make this cake in a single layer?
Use a 9x13-inch pan or 10-inch round pan and reduce baking time by 5-10 minutes. For a single-layer cake, bake until the center reaches 205°F (about 25-30 minutes). This works great for smaller gatherings or when you prefer a sheet cake presentation. The same batter recipe applies—just adjust the pan size and baking time.