The Ultimate Moist & Decadent Chocolate Olive Oil Cake with Cardamom Ganache (No Mixer Needed!)

Prepare to be enchanted by an incredibly rich and indulgent chocolate olive oil cake that’s surprisingly easy to make – absolutely no mixer required! This stunning dessert promises a deeply moist and intensely chocolaty experience, perfectly complemented by subtle hints of warming cinnamon and aromatic cardamom. Crowned with a luxurious chocolate ganache and a scattering of chopped pistachios, it’s a truly show-stopping treat that will impress without the fuss.

Many years ago, I had the delightful opportunity to supply chocolate cakes to a local restaurant owned by a dear friend. It was an incredibly fulfilling experience, giving me a glimpse into what it might be like to have my own bakery – a dream I still cherish. Ultimately, I chose to dedicate more time to sharing recipes here, but I often find myself reminiscing about that beloved chocolate cake. Driven by that nostalgia and a desire to create something equally special, I developed this exceptional version to share with all of you, reimagining the classic with a unique twist.

This particular chocolate olive oil cake recipe has been thoughtfully scaled down and simplified, making it accessible for home bakers of all skill levels. Dare I say, I love this iteration even more than the original! It’s a delectable riff on my widely celebrated chocolate sour cream cake, but here, the butter is replaced with premium olive oil, infusing the cake with a subtle, fruity depth. The flavor profile is further elevated with the fragrant duo of cinnamon and cardamom, culminating in a simple yet exquisite chocolate cardamom ganache topping. This cake is truly lovely, remarkably straightforward to prepare, and bursts with incredible flavor that will leave you craving another slice. It’s proof that sophisticated taste doesn’t have to mean complicated baking.

Table of Contents

• Why this is the ultimate chocolate olive oil cake
• Ingredients you’ll need for this delicious cake
• How to make chocolate olive oil cake: Step-by-step
• Recipe tips and FAQs for perfect baking
• Get the full recipe
• More amazing chocolate cake recipes

Why This Is The Ultimate Chocolate Olive Oil Cake You Need To Bake Now

This isn’t just another chocolate cake; it’s an experience. Here’s why this particular chocolate olive oil cake stands out as a true masterpiece, destined to become a staple in your baking repertoire:

• The texture of this cake is absolutely divine. It’s not just soft, but also incredibly moist and fudgy, almost melting in your mouth with every bite. The olive oil plays a crucial role here, contributing to a rich, tender crumb that stays fresh for days. Forget dry, crumbly cakes; this one redefines what a moist cake can be.
• You’ll be captivated by the complex chocolate flavor. We don’t just stop at cocoa powder; we build layers of taste. The extra virgin olive oil introduces subtle, often floral or peppery notes that beautifully complement the chocolate. A touch of coffee in the cake batter doesn’t make it taste like coffee, but instead deepens and intensifies the chocolate, making it taste “more chocolatey.” Finally, the fragrant spices like cinnamon and cardamom add warmth and an exotic, sophisticated twist, elevating the overall profile beyond a simple chocolate cake.
• This cake looks so beautiful and elegant! Despite its simple, single-layer structure, the rich, dark ganache cascading over the edges, often adorned with vibrant green pistachios, creates a visually stunning presentation. It’s effortlessly chic and perfect for serving to dinner guests, celebrating special occasions, or simply making an ordinary evening feel a little more extraordinary.
• It’s actually super easy to make. One of its greatest virtues is its simplicity. Being a single-layer cake means there’s minimal assembly and no intricate stacking or elaborate frosting techniques required. Both the cake batter and the ganache topping come together quickly, requiring only a few bowls and a whisk. This makes it an ideal recipe for both novice bakers and seasoned pros looking for a high-impact dessert with low effort.

Essential Ingredients You’ll Need for This Delicious Cake

Crafting this remarkable chocolate olive oil cake requires a selection of pantry staples and a few special additions that truly make it shine. Here’s a closer look at the key ingredients:

• Extra-virgin olive oil: This is the star ingredient that replaces traditional butter, lending incredible moisture and a unique, nuanced flavor profile. You don’t need an expensive, super-fruity olive oil; just a good quality everyday extra-virgin olive oil that you enjoy the taste of will work beautifully. It imparts a subtle, almost peppery or floral note that enhances the chocolate without being overtly “olive oil-y.”
• Sour cream: A crucial component for moisture and tenderness. Sour cream adds essential fat and acidity, which helps to activate the baking soda and create a wonderfully soft, tender crumb. It also contributes a slight tang that balances the sweetness of the chocolate. If you don’t have sour cream, full-fat plain Greek yogurt can be a suitable substitute, offering similar moisture and acidity.
• Cocoa powder: The foundation of our deep chocolate flavor. You can use either natural unsweetened cocoa powder (like Hershey’s) or Dutch-process cocoa powder. Natural cocoa offers a slightly fruitier, more acidic chocolate flavor, while Dutch-process cocoa is darker, milder, and less acidic. Both will yield delicious results, so use what you prefer or have on hand.
• Coffee: This might surprise you, but coffee is a secret weapon in chocolate baking. It doesn’t give this cake a distinct coffee flavor at all; instead, it expertly enhances and deepens the chocolate flavor, making it taste richer and more intense. Strong brewed coffee works perfectly, but instant coffee granules or instant espresso powder dissolved in hot water are also excellent and convenient options.
• Cinnamon: A classic warming spice that pairs beautifully with chocolate. Just a hint of ground cinnamon further enhances the chocolatiness and adds a comforting, familiar aroma and flavor dimension to the cake.
• Cardamom: This is where the cake gets its truly special and exotic touch. Ground cardamom is used in both the cake batter and the ganache, infusing a fragrant, slightly citrusy, and floral note that makes this dessert feel sophisticated and unique. It’s an unexpected pairing with chocolate that works wonderfully.
• All-purpose flour, granulated sugar, baking soda, salt, and eggs: These are the classic, essential baking ingredients that form the structure and sweetness of the cake, ensuring it rises properly and has a balanced flavor. Ensure your eggs are at room temperature for optimal mixing.
• Heavy cream and dark chocolate: The two primary ingredients for our luscious, silky chocolate ganache topping. For the best ganache, choose a good quality semi-sweet or bittersweet chocolate, either in bar form (finely chopped) or high-quality chocolate chips. The heavy cream provides the richness and smooth texture.
• Light corn syrup: An optional but recommended addition for the ganache. Just a small amount helps to create an extra silky-smooth texture and a beautiful, glossy sheen. If you prefer to omit it, your ganache will still be delicious, just slightly less shiny.
• Pistachios: An optional but highly recommended garnish. Chopped pistachios add a delightful pop of vibrant green color, a satisfying crunch, and their slightly nutty flavor complements both the chocolate and the cardamom wonderfully.

How To Make Chocolate Olive Oil Cake: A Simple Step-by-Step Guide

Creating this magnificent chocolate olive oil cake is a straightforward process, requiring no special equipment beyond a couple of bowls and a whisk. Follow these simple steps for a truly delicious result:

1. Prepare your oven and pan: Start by preheating your oven to 350°F (175°C). Lightly grease an 8 or 9-inch round cake pan with a nonstick baking spray, and for extra assurance against sticking, line the bottom with a circle of parchment paper. This will ensure your beautiful cake releases easily after baking.
2. Combine dry ingredients: In a large mixing bowl, combine the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, salt, ground cinnamon, and ground cardamom. Whisk these dry ingredients together thoroughly, ensuring there are no lumps and that the leavening agents and spices are evenly distributed. This step is crucial for an evenly textured cake.
3. Whisk wet ingredients and combine: In a separate medium-sized bowl, whisk together the room temperature sour cream and large eggs until well combined and smooth. Next, slowly whisk in the olive oil until fully incorporated, followed by the coffee. This creates a flavorful and emulsified wet mixture. Now, pour this wet ingredient mixture into the large bowl containing your dry ingredients. Using your whisk, gently mix until *just* combined. Be careful not to overmix; a few small lumps are perfectly acceptable and actually help ensure a tender cake. Overmixing can lead to a tough texture.
   
4. Bake the cake: Pour the prepared cake batter evenly into your greased and lined 8 or 9-inch round cake pan. Place the pan into the preheated 350°F (175°C) oven and bake for approximately 25-30 minutes. The cake is done when a toothpick inserted into the center comes out clean or with only a few moist crumbs attached. Avoid overbaking to maintain maximum moisture.
5. Cool the cake and make the ganache: Once baked, let the cake cool in its pan on a wire rack for about 10 minutes. This allows it to set and firm up before handling. After 10 minutes, carefully invert the cake onto the wire rack to cool completely. While the cake cools, it’s time to prepare the rich ganache topping. In a heatproof bowl filled with your chopped dark chocolate (or chocolate chips), heat the heavy cream until it’s steaming hot but not boiling (about 1 minute in the microwave or in a small saucepan over medium heat). Pour the hot cream over the chocolate, ensuring all the chocolate is submerged. Let it sit undisturbed for 5 minutes; this allows the chocolate to melt evenly.
   
6. Finish the ganache and frost the cake: After the chocolate has rested in the hot cream for 5 minutes, gently stir the mixture until it becomes completely smooth and glossy. This may take a minute or two of continuous stirring. If you encounter any stubborn solid bits of chocolate, you can microwave the ganache in 15-second bursts, stirring well after each burst, until fully smooth. Stir in the light corn syrup (if using, for extra shine) and the ground cardamom, ensuring the spice is well distributed for that delicate fragrance. Let the ganache cool in the bowl for about 20-30 minutes, stirring occasionally. As it cools, it will slowly thicken to a spreadable consistency, similar to a soft frosting. By this time, your cake should be completely cool.
7. Assemble and garnish: Carefully transfer the completely cooled cake to a cake stand or a serving plate. Using an offset spatula or the back of a spoon, generously spread the cardamom-infused chocolate ganache evenly over the top of the cake, creating a beautiful, smooth layer or elegant swirls. If desired, sprinkle chopped pistachios over the top for a vibrant splash of color and a delightful crunch.
8. Serve and enjoy: There’s no need to wait! This incredible chocolate olive oil cake can be sliced and enjoyed immediately, offering an instant reward for your baking efforts. If you have any leftovers (which is unlikely!), store the cake at room temperature in an airtight container. It will remain wonderfully moist and delicious for several days, making it perfect for preparing ahead of time.

Recipe Tips and FAQs for Perfect Baking

Achieving a perfect chocolate olive oil cake is simple with these additional tips and answers to common questions:

• Sour cream and eggs should be at room temperature. This is a golden rule in baking! Room temperature ingredients incorporate much more easily and evenly into the batter, creating a smoother, more homogeneous mixture. Cold ingredients can cause the batter to seize or curdle slightly, requiring more mixing and potentially leading to a tougher cake. Additionally, room temperature ingredients promote a better rise and a more consistent bake. Plan ahead by taking them out of the refrigerator about 30-60 minutes before you start baking.
• You can use either 8-inch or 9-inch cake pans. The choice between an 8-inch or 9-inch round cake pan will slightly affect the height and baking time of your cake. (I personally love these pans for their reliability.) Since this is a single-layer cake, I typically prefer to bake it in a 9-inch pan. This yields slightly wider, but shorter, slices which I find more elegant and easier to serve. An 8-inch pan will result in a slightly thicker cake, which might require a few extra minutes of baking time. Both options are perfectly fine, just adjust your expectations for the final height.
• There’s no requirement for high-quality or expensive ingredients! While using premium ingredients can always elevate a dish, this recipe is incredibly forgiving and delicious even with standard pantry items. Don’t feel pressured to buy a gourmet bottle of olive oil; use whatever extra-virgin olive oil you typically have for cooking. I’ve made this cake many times with Kirkland olive oil, and it turns out fantastic! For the ganache, dark chocolate (semi-sweet or bittersweet) works best, whether it’s a chopped baking bar or chocolate chips. The most important thing is that you enjoy the taste of the chocolate you choose, as its quality will directly impact the ganache flavor.
• How to store this cake: To maintain the best texture and flavor, I strongly prefer to store this chocolate olive oil cake at room temperature. Refrigeration tends to make chocolate ganache firm up significantly and can sometimes dry out the cake. To keep it fresh, cover the cake loosely or store it in an airtight container. Enjoy it within a few days for the best experience.
• Can you freeze this cake? Yes, but with a caveat. I generally don’t recommend freezing the cake with the ganache topping already applied, as the ganache’s silky-smooth texture can be compromised upon thawing. For the best results, prepare and freeze the unfrosted cake layer. Once completely cooled, wrap the cake tightly in plastic wrap, then in aluminum foil, and freeze for up to 1-2 months. Thaw it overnight in the refrigerator, then bring it to room temperature before preparing and applying fresh ganache. For more detailed instructions on freezing cakes, check out this guide on freezing cake layers!

Get the Full Recipe for this Amazing Cake

Ready to bake this extraordinary chocolate olive oil cake? Here’s the complete recipe with detailed measurements and instructions. Gather your ingredients and get ready to create a truly memorable dessert!

This chocolate olive oil cake is more than just a dessert; it’s a celebration of rich flavors, incredible moisture, and baking simplicity. Whether you’re a seasoned baker or just starting out, this recipe promises a delightful experience and a cake that will become a cherished favorite. Its unique blend of chocolate, olive oil, cinnamon, and cardamom creates a truly unforgettable taste, perfect for any occasion.

More Amazing Chocolate Cake Recipes to Explore

If you’ve fallen in love with the rich flavors of this chocolate olive oil cake, you might be eager to explore other delightful chocolate creations. Here are a few more recipes that are sure to satisfy any chocolate lover’s craving, each offering a unique twist on this beloved dessert: