Weekly Recipe: Chocolate Olive Oil Cake

The Olive Oil doesn’t just bring its resonant flavour to the cake, it creates its smooth, soft texture. Go for our Premium Mild and Fruity Olive Oil.  It will make the cake moist, flavourful, and provides heart-healthy fats.

Also if you're cooking for vegan friends, this recipe is perfect as it needs dairy based ingredients, you can make it even if you have no eggs, no butter, no milk on hand!


  • 3 cups flour
  • 2 cups sugar
  • 1/2 cup unsweetened cocoa I used Double Dutch Dark Cocoa
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon espresso powder optional, see note
  • 2 Tablespoons vinegar I used apple cider vinegar
  • 2 teaspoons vanilla
  • 2/3 cup olive oil
  • 2 cups cold water
  • For the ganache:
  • 3 Tablespoons corn syrup
  • 6 ounces heavy cream
  • 12 ounces dark chocolate chopped into small pieces
  • 1/2 teaspoon vanilla extract


  1. Preheat oven to 350 degrees F. Spray a 13" x 9" lightly with cooking spray. Set aside.
  2. In a large bowl, whisk together flour, sugar, cocoa, baking soda, salt and espresso powder, if using.
  3. In a medium bowl, whisk together the vinegar, vanilla, olive oil and water. ( use a 4 cup liquid measuring cup and measure the water and oil in it, then add the vanilla and vinegar.)
  4. Pour wet ingredients into the dry ingredients and whisk until fully combined. Pour into prepared pan.
  5. Bake for about 30 minutes or until a toothpick inserted in center comes out with a few moist crumbs. Set aside to cool.
  6. Make ganache. In a small saucepan, combine the corn syrup and heavy cream. Bring to a simmer and add the chocolate. Stir until smooth and glossy. Remove from heat and add the vanilla.
  7. Pour ganache over cake and spread evenly.