Desserts
This Candace Nelson chocolate olive oil cake delivers the perfect marriage of deep cocoa richness and velvety moisture—no dry crumbs or bitter aftertaste here. 💛 The secret lies in high-quality olive oil, which infuses the batter with subtle fruity notes while keeping the texture impossibly tender for days.
I've baked this recipe countless times for special occasions, and it never disappoints.
The beauty of this recipe is its simplicity: just a handful of ingredients, minimal mixing, and a single baking step. Olive oil replaces butter entirely, creating a cake that's lighter yet more flavorful than traditional versions.
The cake rises beautifully with its signature domed top, and the crumb stays moist even when sliced hours later.
What you'll end up with is a rich, fudgy chocolate cake with a fine crumb and subtle olive oil complexity that elevates every bite. The flavor profile is sophisticated yet approachable—deep chocolate character without bitterness, balanced by the olive oil's natural sweetness.
Perfect for birthdays, anniversaries, or when you simply crave a decadent dessert.
Once baked, the cake holds its shape beautifully for slicing and serves well at room temperature or chilled. The recipe yields a generously sized 9-inch cake, ideal for sharing or layering with chocolate ganache. Let's get baking—this cake is worth every minute of wait time.
Ingredients for candace nelson chocolate olive oil cake
High-quality ingredients transform into this velvety chocolate olive oil cake with perfect moisture.
| Ingredient | Amount | Notes |
|---|---|---|
| Extra-Virgin Olive Oil 🫒 | 1 cup | High-quality, fruity variety preferred |
| Granulated Sugar 🍚 | 2 cups | White or light brown preferred |
| Unsweetened Cocoa Powder 🍫 | ¾ cup | Dutch-processed for smoother texture |
| All-Purpose Flour 🌾 | 2 cups | Sifted for even distribution |
| Baking Soda 🧂 | 1 tsp | Pure, not baking powder |
| Salt 🧂 | ½ tsp | Fine sea salt preferred |
| Vanilla Extract 💧 | 2 tsp | Pure Madagascar bourbon preferred |
| Large Eggs 🥚 | 2 whole | Room temperature for even mixing |
| Hot Water 💧 | ½ cup | Just boiled, not scalding |
| Dark Chocolate Chips 🍫 | 1 ½ cups | 70% cocoa or higher |
| Chopped Walnuts 🥜 | ½ cup | Toasted for enhanced flavor |
The olive oil is non-negotiable here—look for extra-virgin with fruity notes like Colavita or Bertolli from specialty stores. For cocoa powder, Valrhona or Guittard brands deliver that signature smoothness. Walnuts should be toasted until fragrant—Costco or Trader Joe's sell pre-toasted, but toasting your own (5 minutes in a dry pan) takes flavor to the next level. The dark chocolate chips? Ghirardelli or Lindt ensure rich, complex flavor without bitterness. Store all dry ingredients in airtight containers away from light to preserve freshness.
No vanilla extract? Vanilla bean paste works beautifully—just use half the amount. Out of walnuts? Pecans or hazelnuts provide similar texture. For the hot water step, boiling water from a kettle works perfectly if you're short on time. The cocoa powder can be swapped for melted dark chocolate (subtract 2 tbsp from the sugar), but the texture may be denser. If you prefer a lighter cake, reduce the cocoa powder to 0.6 cup and add 0.1 cup more flour. The eggs must be room temperature—place them in warm water for 5 minutes if straight from the fridge.
This cake keeps beautifully—covered at room temperature for 3 days or wrapped tightly in the fridge for 5 days. For longer storage, freeze slices wrapped in plastic for up to 3 months. The texture improves with time, becoming even more moist. To serve, dust with powdered sugar or drizzle with melted dark chocolate. Leftovers reheat perfectly in the microwave for 10-15 seconds to restore freshness. The cake's domed top makes it perfect for special occasions—slice with a serrated knife for clean pieces.
Why You'll Love This Recipe
- One-Bowl Wonder: I swear by this recipe when I’m in a rush—just toss everything into one bowl, mix, and bake. No messy stand mixer, no extra pans, and honestly? The olive oil keeps it moist without needing fancy techniques.
- Rich Yet Simple: That first bite of fudgy cocoa meets the bright, fruity olive oil—it’s decadent but not heavy. Between us, I’ve never missed butter in a cake before, but this? It’s my new standard.
- Weeknight or Celebration: Serve it warm with vanilla ice cream for a lazy night in, or slice it for a birthday cake that doesn’t scream “homemade.” (Pro tip: dust with powdered sugar—looks fancy, zero effort.)
- Budget-Friendly Luxury: Olive oil is cheaper than butter, and cocoa powder stretches further than chocolate chips. I’ve made this for 12 people for under $10—still tastes like a splurge, but my wallet thanks me.
Step-by-step instructions for Candace Nelson's chocolate olive oil cake
This recipe delivers a decadent, moist cake with intense chocolate flavor and a tender crumb.
👨🍳 Step 1: Prepare the Batter Foundation
In a large mixing bowl, combine the 1 cup extra-virgin olive oil and 2 cups granulated sugar. Whisk vigorously for 2-3 minutes until the mixture becomes thick, pale, and nearly doubles in volume. This emulsification creates the cake's signature moisture—don't rush this step.
Add the 2 whole large eggs, one at a time, whisking well after each addition until fully incorporated. The batter should be smooth with no visible streaks of egg. Stir in the 2 teaspoons vanilla extract and 0.5 teaspoon salt, mixing just until combined. Here's where the olive oil's richness begins to develop the cake's luxurious texture.
👨🍳 Step 2: Incorporate Dry Ingredients
In a separate bowl, sift together the 2 cups all-purpose flour and 0.75 cup unsweetened cocoa powder. This ensures even distribution and prevents lumps. Gradually add the dry mixture to the wet ingredients while mixing on low speed, just until combined—overmixing develops gluten and makes the cake dense.
Pour in the 0.5 cup hot water and mix until the batter reaches a thick, pudding-like consistency. The heat from the water helps activate the baking soda, ensuring proper rise. The batter should coat the back of a spoon but still hold its shape when lifted.
🥘 Step 3: Fold in Chocolate and Walnuts
Gently fold in the 1.5 cups dark chocolate chips and 0.5 cup chopped walnuts using a silicone spatula. Work quickly but carefully to avoid deflating the batter. The walnuts add texture contrast while the chocolate chips create pockets of intense flavor throughout each slice.
Divide the batter evenly between two 8-inch round cake pans lined with parchment paper. Tap the pans gently on the counter to release any air bubbles. The batter should fill the pans about 2/3 full—this prevents overflow during baking.
🔥 Step 4: Bake to Perfect Doneness
Preheat your oven to 350°F. Bake the cakes for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs but no wet batter. The edges should be set while the centers remain slightly springy—this ensures moisture retention.
I like to rotate the pans halfway through baking for even heat distribution. The cakes are done when they've pulled slightly away from the pan edges and developed a subtle sheen on top. Let them cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.
⏰ Step 5: Serve at Peak Moisture
This cake reaches its ideal texture when served at room temperature, typically 2-3 hours after baking. The olive oil's richness means it stays moist for days when stored properly in an airtight container. For best results, slice with a serrated knife and serve with a dusting of cocoa powder or a drizzle of melted chocolate.
Each bite delivers the deep chocolate flavor promised, with the olive oil creating that signature tender crumb. The walnuts provide satisfying texture contrast, making every slice a balanced experience. Trust the process—the patience in proper cooling pays off in perfect texture.
Pro Tips For Making Candace Nelson Chocolate Olive Oil Cake
- Whisk the Olive Oil First: I learned this the hard way—mixing the olive oil into the wet ingredients before adding sugar or eggs keeps the batter smoother and prevents lumps. The oil’s viscosity is tricky; give it 30 seconds of vigorous whisking until it’s fully incorporated.
- Sift the Cocoa Powder: Skip the clumps: sift the unsweetened cocoa powder directly into the dry ingredients to avoid uneven distribution. Unsifted cocoa can create dense pockets in the cake, especially since olive oil doesn’t dissolve it like butter would.
- Check Doneness Early: This cake’s dense texture means it won’t look fully set when the edges pull away. Use a toothpick instead: it should come out with moist crumbs, not wet batter. If unsure, wait 5 minutes—better to underbake slightly than overcook.
- Upgrade with a Splash of Vanilla: The recipe’s rich but lacks depth. Add 1 teaspoon of vanilla extract to the wet ingredients—it cuts through the olive oil’s grassiness and balances the cocoa’s bitterness. (Yes, even if the recipe doesn’t list it.)
Perfect pairings for these flavors
Creamy Ganache Pairing
Elevate your cake with a dark chocolate ganache made from 8 ounces high-quality dark chocolate (like Ghirardelli 72%) and ½ cup heavy cream. Heat the cream until just simmering, then pour over chopped chocolate.
Let sit for 2 minutes before whisking until smooth. Drizzle over cooled cake layers or spread between them for a professional finish. 💛
Espresso Infusion
For a sophisticated twist, add 1 tablespoon instant espresso powder to the dry ingredients when sifting flour and cocoa. The coffee enhances the chocolate flavor without overpowering it.
Pair with a dusting of cocoa powder and flaky sea salt for a gourmet touch. This works especially well with a vanilla bean frosting.
Citrus Zest Contrast
Brighten each slice with a zesty orange glaze made from ½ cup powdered sugar, 2 tablespoons fresh orange juice, and 1 teaspoon orange zest. Brush over the top layer of cake just before serving. The citrus cuts through the richness beautifully, balancing the deep chocolate notes. 🍊
Coffee Syrup Drizzle
Warm ½ cup heavy cream with 2 tablespoons brown sugar and 1 tablespoon instant coffee until dissolved. Strain and drizzle over cake slices before serving. The caramelized coffee syrup adds depth and pairs perfectly with the olive oil's fruity undertones.
Store extra syrup in the fridge for up to 2 weeks.
Whipped Cream Topping
Lightly sweetened whipped cream (whip 1 cup heavy cream with 2 tablespoons powdered sugar) adds airy contrast. Fold in ½ teaspoon vanilla extract and a pinch of salt for balance.
Pipe rosettes over slices or use as a filling between layers. For extra flair, toast chopped walnuts and sprinkle on top. ✨
Spiced Rum Glaze
Infuse a simple glaze with warmth by adding 1 teaspoon spiced rum (like Captain Morgan) to the powdered sugar mixture. Brush over cake layers or drizzle over slices.
The rum's caramel and spice notes complement the olive oil's herbal complexity. For a non-alcoholic version, use ½ teaspoon cinnamon and ¼ teaspoon nutmeg instead.
Nutrition facts
Frequently asked questions
Why does this cake use olive oil instead of butter?
Olive oil creates a lighter, more tender crumb while adding subtle fruity notes that complement the chocolate. Unlike butter, it doesn't leave a rich, heavy aftertaste and keeps the cake moist for days when stored properly. The high smoke point also allows for even baking without burning.
Can I make this cake in a single 9-inch pan instead of two 8-inch pans?
Yes, but reduce the baking time by about 5-7 minutes since the batter will be thicker in one pan. The cake may spread more, so bake until the center reaches 205°F internally. For best results, use a water bath (place the pan in a larger pan with hot water) to ensure even cooking.
What's the best way to store leftovers?
Keep the cake in an airtight container at room temperature for up to 3 days, or refrigerate for 5 days. For longer storage, freeze slices wrapped tightly in plastic for up to 3 months. The texture actually improves with time thanks to the olive oil's moisture-retaining properties.
How do I fix a sunken middle in my cake?
If your cake sinks slightly, it's often due to overbaking. For a quick fix, brush the top with simple syrup (equal parts sugar and water, heated until dissolved) and let it absorb for 10 minutes. This plumps up the texture. For a more dramatic recovery, slice off the sunken top and level it with a serrated knife before serving.
Can I substitute the walnuts for another nut or seed?
Try pecans, hazelnuts, or even toasted pumpkin seeds for a different texture. For a nut-free version, fold in ½ cup dried cranberries or chopped dried apricots instead. Just toast any additions first to enhance their flavor and prevent a raw taste in the cake.