Desserts
Candace Nelson's chocolate olive oil cake recipe delivers the kind of deep cocoa richness and velvety moisture that makes every slice irresistible. The secret lies in olive oil—its subtle fruity notes enhance the chocolate while keeping the texture impossibly tender. After years of perfecting this recipe, I can confidently say this is the one cake that never disappoints, whether you're baking for a celebration or simply craving dessert.
The beauty of this recipe is in its simplicity: just a handful of ingredients, no fancy techniques, and a foolproof method that yields a cake with a fine crumb and layers of flavor. Olive oil replaces butter here, creating a cake that's moist for days without drying out.
The cocoa powder used is key—high-quality dark cocoa intensifies the chocolate flavor, while baking powder ensures a light yet sturdy structure.
What makes this cake truly special is how it balances richness with balance—no bitterness, no heaviness, just pure chocolate indulgence. The crust stays tender, not dry, and the interior remains fudgy yet airy.
It's the kind of cake that tastes even better the next day, when the flavors have had time to meld. Perfect for birthdays, holidays, or whenever you need a reason to celebrate.
For an extra touch, I recommend dusting with cocoa powder or adding a drizzle of melted chocolate on top. This cake stands alone as a decadent treat, but it also pairs beautifully with whipped cream or a scoop of vanilla ice cream.
Here's how to bake it to perfection—every slice will be worth the wait.
Ingredients for candace nelson chocolate olive oil cake
Olive oil's richness meets cocoa's depth in this cake—just eight simple ingredients transform into velvety perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 2 cups | Sifted for light texture |
| Unsweetened Cocoa Powder 🍫 | ¾ cup | High-quality dark cocoa |
| Granulated Sugar 🍚 | 1 ½ cups | Light brown sugar works too |
| Extra-Virgin Olive Oil 🫒 | 1 cup | Fruity variety preferred |
| Large Eggs 🥚 | 2 whole | Room temperature for even mixing |
| Vanilla Extract 🌸 | 1 tbsp | Pure vanilla extract |
| Baking Powder 🍞 | 1 ½ tsp | Aluminum-free recommended |
| Salt 🧂 | ½ tsp | Fine sea salt preferred |
| Hot Water 💧 | ½ cup | For dissolving cocoa |
| Buttermilk 🥛 | ½ cup | Substitute with milk + 0.5 tsp vinegar |
| Dark Chocolate Chips 🍫 | 1 cup | 70% cocoa or higher |
| Powdered Sugar 🍚 | ¼ cup | For dusting (optional) |
The cocoa powder is non-negotiable here. Ghirardelli or Valrhona deliver that intense chocolate flavor, but Hershey's Special Dark works in a pinch. The olive oil should be extra-virgin—California Olive Ranch or Colavita are my go-tos, but any fruity variety with good acidity will do. For the flour, King Arthur or Gold Medal brands stay consistent. Sift everything before mixing to avoid dense cake. The buttermilk adds tang without overpowering the chocolate, but if you're fresh out, sour cream thinned with milk works beautifully.
No vanilla extract? Vanilla bean paste at half the amount gives you those little specks of joy. Short on buttermilk? Plain yogurt or kefir are perfect swaps. The chocolate chips can be chopped bars if you're feeling fancy—Lindt or Ghirardelli bars melt beautifully. For a nutty twist, fold in toasted pecans or walnuts along with the chocolate chips. If you're baking at high altitude, reduce the baking powder to 1 teaspoon to prevent over-rising. The cake's moisture comes from the olive oil and buttermilk, so don't substitute with butter or milk—trust me on this.
This cake stays moist for days when stored properly. Wrap tightly in plastic wrap or aluminum foil and keep at room temperature for up to 3 days. For longer storage, freeze slices wrapped individually—they'll keep for 3 months. The flavor actually improves after 24 hours as the textures settle. To serve, dust with powdered sugar or drizzle with melted chocolate. Pairs perfectly with whipped cream or vanilla ice cream, though it's delicious on its own.
Why You'll Love This Recipe
- I’ll be real: this cake is my go-to for both lazy Sundays and birthday parties. The simplicity keeps it stress-free, but the taste makes it feel special.
- No Mixer Needed: I swear by this recipe because it’s one-bowl, no electric mixer required. Just whisk the flour, cocoa, sugar, and olive oil together—no standing around waiting for a machine to do the work.
- Rich Without Butter: Honestly, the olive oil makes this cake unexpectedly moist and fudgy. It’s got that deep chocolate flavor but with a lighter texture than your average butter cake.
- Weeknight or Celebration: I’ll be real: this cake is my go-to for both lazy Sundays and birthday parties. The simplicity keeps it stress-free, but the taste makes it feel special.
Step-by-step instructions for Candace Nelson's chocolate olive oil cake
Here's the method that delivers Candace Nelson's signature moist, rich chocolate cake with perfect texture every time.
👨🍳 Step 1: Dissolve Cocoa for Maximum Flavor
In a medium bowl, whisk together the 0.75 cup unsweetened cocoa powder and 0.5 cup hot water until completely dissolved. This creates a smooth cocoa paste that distributes evenly throughout the batter, preventing any gritty texture. The hot water also helps activate the cocoa's natural oils for deeper flavor.
Let this mixture cool slightly before adding to the wet ingredients. I like to place the bowl over an ice bath for 2-3 minutes to bring it down to room temperature—this prevents the eggs from cooking when mixed in later. The cocoa mixture should be completely smooth with no lumps remaining.
🍳 Step 2: Combine Wet Ingredients for Perfect Texture
In a separate large bowl, whisk together the 1 cup extra-virgin olive oil, 1.5 cups granulated sugar, and the cooled cocoa mixture until fully combined. Add the 2 whole large eggs one at a time, whisking vigorously after each addition until the mixture is smooth and slightly thickened.
Stir in the 1 tbsp vanilla extract and 0.5 cup buttermilk. The buttermilk adds subtle tang that balances the richness of the olive oil and cocoa. Mix just until incorporated—overmixing at this stage can incorporate too much air, which might cause the cake to sink in the center.
👨🍳 Step 3: Fold in Dry Ingredients Gently
In a separate bowl, sift together the 2 cups all-purpose flour, 1.5 tsp baking powder, and 0.5 tsp salt. This ensures even distribution of leavening agents throughout the batter. Gradually fold the dry ingredients into the wet mixture using a spatula, mixing just until combined.
Fold in the 1 cup dark chocolate chips by hand, reserving a few for garnish if desired. The chocolate chips will melt slightly during baking, creating pockets of molten chocolate throughout each slice. Be careful not to overmix—just combine until the flour is mostly incorporated and no dry spots remain.
⏰ Step 4: Bake for Moist, Even Results
Preheat your oven to 350°F and grease two 8-inch round cake pans generously with olive oil or butter, then line the bottoms with parchment paper. Divide the batter evenly between the prepared pans. Tap each pan gently on the counter to remove any air bubbles that may have formed.
Bake for 30-35 minutes until a toothpick inserted into the center comes out clean. The edges should be set but the center should still have a slight bounce. I've found that removing the cakes when the center is slightly underdone allows them to set properly as they cool, preventing a gummy texture.
🔪 Step 5: Cool and Dust for Perfect Presentation
Allow the cakes to cool in their pans for 10 minutes before transferring to a wire rack to cool completely. This gradual cooling prevents cracking. Once completely cool, dust the tops generously with 0.25 cup powdered sugar using a fine-mesh sieve for an elegant finish.
The cake should be moist but not sticky, with a tender crumb and rich chocolate flavor that lingers. The olive oil keeps it incredibly moist for days, while the cocoa provides that deep, satisfying chocolate intensity that makes this cake truly special. Serve with fresh berries or a dollop of whipped cream for the perfect dessert.
Pro Tips For Making Candace Nelson Chocolate Olive Oil Cake
- Whisk Eggs First: I learned this the hard way—mix the eggs and sugar until they’re pale, thick, and ribbon-like (about 3-4 minutes) before adding olive oil. The olive oil’s richness can make the batter thin if you rush this step, and you’ll end up with a dense cake instead of that light, fudgy texture.
- Sift the Cocoa: Unsweetened cocoa powder is notorious for clumping, and this recipe doesn’t have enough liquid to smooth it out. Sift it directly into the dry ingredients—no lumps means no bitter pockets in every bite. (Yes, even if you’re impatient like me.)
- Skip Overmixing Wet Dry: Once you fold in the wet ingredients, stop mixing the second everything’s just combined. Overmixing develops gluten, and this cake’s magic is in its tender crumb. A few swirls with a spatula is all it takes—your future self will thank you for not turning it into cake dough.
- Test Doneness Early: Olive oil cakes can look underdone but still be dry inside. Insert a toothpick at the center (not the edges) when the top springs back—if it comes out with moist crumbs but no wet batter, pull it out. The cake keeps cooking off the heat for 10 minutes, so don’t wait for a clean toothpick.
Make-ahead tips for this dish
Prep Ahead Strategy
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. The flavors deepen overnight, giving you an even richer cake.
I like to mix everything the night before, cover tightly, and let it sit at room temperature for 30 minutes before baking the next day. This also prevents the eggs from curdling in the fridge. 💫
Freezer-Friendly Layers
For maximum convenience, bake the cake layers and freeze them individually. Wrap each cooled layer tightly in plastic wrap, then place in a freezer bag with all air removed.
They’ll keep for 3 months without losing moisture. When ready to serve, thaw at room temperature for 1-2 hours before assembling with frosting or dusting with powdered sugar.
Assembly Flexibility
This cake works beautifully as a layer cake or single-serving portions. If you're making layers, use a ¼ cup chocolate ganache (melted chocolate + heavy cream) between layers for extra decadence.
For individual servings, slice into 1-inch thick pieces and wrap tightly for easy grab-and-go treats. The olive oil keeps the texture perfect even after freezing and reheating.
Storage Secrets
At room temperature, this cake stays moist for 3-4 days when wrapped in plastic or foil. For longer storage, freeze slices wrapped individually—they’ll keep for 3 months. To reheat, warm slices in a 300°F oven for 5-7 minutes or microwave for 10-15 seconds to restore moisture.
The flavor actually improves after 24 hours as the textures settle.
Make-Ahead Garnishes
Prep your garnishes ahead of time for a seamless presentation. Melt ½ cup dark chocolate for drizzling and store in a silicone mold in the fridge. Toast ½ cup pecans and store in an airtight container.
Fresh berries should be added just before serving, but powdered sugar can be sifted onto cooled cake layers up to 2 days in advance. 🌟
Batch Baking Tips
Double the recipe for parties—this cake scales perfectly. Use three 8-inch pans or one 9x13-inch pan for a sheet cake. For large gatherings, bake two batches and assemble with layers of whipped cream or chocolate buttercream.
Store assembled cakes in the fridge for up to 3 days or freeze for 2 months. The olive oil ensures the cake remains moist even after extended storage.
Nutrition facts
Frequently asked questions
Why does this recipe use olive oil instead of butter?
Olive oil creates a moist, tender crumb that stays fresh for days without drying out. Its fruity notes complement the deep cocoa flavor, while butter can sometimes make cakes taste too rich or heavy. The olive oil also gives the cake a slightly velvety texture that butter can't match.
Can I substitute regular cocoa powder for Dutch-process cocoa?
Yes, but adjust the baking powder slightly. Dutch-process cocoa is less acidic, so increase the baking powder to 1.75 teaspoons to maintain lift. The flavor will be smoother but slightly less intense than with natural cocoa. For best results, use the recipe as written with high-quality natural cocoa.
How do I prevent my cake from cracking?
Let the cake cool gradually in the pan for 10 minutes before transferring to a rack. Avoid opening the oven door during the last 10 minutes of baking to prevent temperature fluctuations. Also, don't overmix the batter—just combine until the flour disappears. These steps help maintain even cooling and prevent surface cracks.
What's the best way to store leftovers?
Wrap slices tightly in plastic wrap or aluminum foil and store at room temperature for up to 3 days. For longer storage, freeze individual slices for 3 months. To reheat, warm in a 300°F oven for 5-7 minutes or microwave for 10-15 seconds. The olive oil keeps the texture perfect even after reheating.
Can I make this cake gluten-free?
Yes, but use a 1:1 gluten-free flour blend with xanthan gum. Replace the 2 cups all-purpose flour and increase the baking powder to 2 teaspoons. The texture will be slightly denser, but the moisture from the olive oil helps. Test with a small batch first to adjust the ratio.