A good olive oil is key to a moist chocolate cake, and the coffee really brings out the chocolatey-ness.

And this recipe is one of those easy, throw-in-a-bowl-and-bake recipes, and tastes way better than those dried out storebought cakes around.

Here I go into tools you need, ingredients, and instructions on how to make this version of Chocolate Cake.

Let’s Dive In…

Easy Chocolate Cake Recipe with olive oil, and coffee

Tools you need

• Mixing Bowl (you can use your stand mixer as well)
• Cake pan: two 9-inch cake pans, or one bundt cake pan
• Parchment paper (if using 9-inch cake pans)

Ingredients

• 2 cups sugar
• 1-3/4 cups flour
• 3/4 cup cocoa powder
• 1.5 teaspoons baking powder
• 1.5 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1/2 cup olive oil
• 3/4 cups milk
• 1/4 cup leftover strong coffee, (room temperature preferred but warm coffee will work)
• 2 teaspoons vanilla extract
• 1 cup very warm water

Instructions

1. Preheat oven to 350 degrees F.
2. Oil, flour your cake pans very well, so nothing sticks in the end. If you are using flat 9-inch cake pans, place a round piece of parchment paper on the bottom. Set aside.
3. In your mixing bowl, combine your dry ingredients: sugar, flour, cocoa powder, baking powder, baking soda, salt. Mix until well combined.
4. Add your wet ingredients, except the warm water: eggs, olive oil, milk, coffee, vanilla. Mix these until well combined.
5. Then add your very warm water (do this to avoid cooking any egg bits). Mix until well combined.
6. Pour your batter into your cake pan(s).
7. Bake for 30- 35 mins, or until toothpick is clean.
8. Allow to cool on a cooling rack for about an hour. If you used a bundt cake pan, I like to cool it upside down, so it stays nice and fluffy.
9. Carefully pull out of your cake pans. You can assemble and frost how you like at this point. A whipped cream frosting pairs very well with this, or even just a dusting of powder sugar is enough, like shown in the photos.
10. Enjoy! Eat within one week.

**If you must make these into cupcakes, I would start with 10-minute increments on bake time until they are done.

That’s it!

This cake is NOT labor intensive, and it’s an instant mood booster around here (especially during those grey, dreary winter days that never seem to end).

And although caffeine does not bake itself out of a recipe, this recipe does not affect my children. If you are concerned, you can always use decaffeinated coffee if you wish.

I truly hope you enjoy this one!

The Cottage Vegetable

Gardening & Preserving for a Practical Kitchen

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