Using olive oil in baking, particularly in cakes, offers several benefits:

Moisture and Tenderness: Olive oil remains liquid at room temperature, which helps create a moist and tender crumb compared to butter-based cakes (Cook's Illustrated).
Healthier Fat Option: Olive oil is rich in healthy monounsaturated fats and antioxidants, making it a better alternative to butter (Smitten Kitchen).
Flavor Enhancement: The fruity notes of olive oil can add depth to the flavor profile of the cake, balancing sweetness with a hint of savory (Love and Lemons).

Dry Ingredients:

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup granulated sugar

Wet Ingredients:

3 large eggs
1/2 cup extra-virgin olive oil
1 cup milk
1 teaspoon vanilla extract

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.

Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and sugar until well combined.

Combine Wet Ingredients: In a large bowl, beat the eggs until frothy. Add the olive oil, milk, and vanilla extract, mixing until smooth.

Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.

Bake: Pour the batter into the prepared cake pan. Bake for 30-35 minutes, or until a skewer inserted into the center comes out with a few moist crumbs.

Cool and Serve: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Serve it plain, or dress it up with whipped cream or fresh berries.

This chocolate olive oil cake is delicious on its own, but you can elevate it further by serving it with:

Whipped Cream: A dollop of whipped cream adds a light and airy contrast to the rich cake.
Fresh Berries: Raspberries or strawberries can provide a tart balance to the sweetness (Nigella Lawson).
Ice Cream: A scoop of vanilla or chocolate ice cream makes for a decadent dessert.

Absolutely! Using flavored olive oils, such as lemon or orange, can enhance the cake's flavor, adding a unique twist to the classic recipe (Cook's Illustrated).

Store the cake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week.

This recipe is not gluten-free, but you can substitute the all-purpose flour with a gluten-free flour blend designed for baking. Keep in mind that the texture may vary.

The chocolate olive oil cake is a delightful dessert that is both simple to prepare and impressively delicious. With its moist texture and rich chocolate flavor, it’s perfect for any occasion—from casual family dinners to elegant gatherings. By incorporating olive oil, you not only enhance the cake's flavor but also make a healthier choice. So, gather your ingredients and enjoy this scrumptious treat that’s sure to please any chocolate lover!