chocolate olive oil cake - bizcocho marmolado de chocolate y aceite de oliva

Chocolate Olive Oil Cake

A family recipe with a twist and a bundt pan is all I used to make this amazing chocolate olive oil cake.

This bundt cake has all the things I like on a cake. It has chocolate, it is extremely spongy and stays moist for a couple of days. Although it never lasts more than two days 🙂

A topping I decided to drizzle it with melted dark chocolate… for sure the cherry on top of the cake. I am sure you are going to love the recipe.

If you are not a big fan of olive oil cakes you can always use melted butter. Although I can ensure that the cake will with have a soft olive oil flavour but all its moist. Just one of my favourite cakes to make ones in a while.

Definitely a winner if you need to bring a dessert for dinner. It is easy to make, delicious and eye-catching.

chocolate olive oil cake - bizcocho marmolado de chocolate y aceite de oliva

You can use any bundt pan to bake the cake but if you are looking for a special one as mine, you can look for a Nordic Ware Heritage Bundt Pan. The quality of this pan is just amazing and your cakes will always be perfectly baked. Always a nice gift idea for a wish list 😉 if you like baking.

chocolate olive oil cake - bizcocho marmolado de chocolate y aceite de oliva
Chocolate olive oil cake

Chocolate Olive Oil Cake

Recipe by Enara ParraCourse: DessertDifficulty: Easy


Prep time


Cooking time



You can use melted butter instead of olive oil.


  • 1 cup yoghurt

  • 4 eggs

  • 15 g baking powder

  • 1 and 1/2 cups olive oil

  • 1 cup sugar

  • 3 cups all-purposed flour

  • 2 tablespoon cacao powder

  • 1 teaspoon vanilla extract

  • Topping
  • 50 g dark chocolate (mine was Lindt 85% cacao)

  • 1 teaspoon olive oil


  • Preheat the oven to 180ºC ( 350ºF). Grease a bundt pan with olive oil or butter.
  • Separate the egg yolks from egg white. Place both in large bowls.
  • Whip egg whites until stiff peaks form. Use a hand-mixer. Set aside.
  • In a large bowl, beat together the yolks, yoghurt and sugar until smooth. Slowly whisk in the olive oil and vanilla extract.
  • Add the flour and baking powder and mix on low speed until just combined.
  • Pour half of the cake mixture into a large bowl. Add cacao powder and mix until combined.
    Add half of the whipped egg white and gently fold in the whites with a spatula until combined.
  • Add the other half of the whipped egg whites into the normal cake mixture and fold in the whites with a spatula.
  • Pour half of the normal cake mixture into a bundt pan. Pour half of the chocolate mixture. Repeat with the remaining normal cake mixture and finish with the chocolate mixture.
  • Bake for 35 minutes at 180ºC.
  • Allow at least 30 minutes cooling time. Invert onto a plate.
  • Topping
  • Melt the chocolate. Add 1 teaspoon of olive oil and mix.
  • Drizzle the chocolate over the cake. Slice and serve.

Do you want more dessert ideas? Check this recipes.

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Basque Cake
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