A rich, moist dark chocolate cake made with olive oil, cocoa, dark chocolate, and a delicate finish of flaky sea salt.

Dark Chocolate Olive Oil Cake with Sea Salt

Rich, deeply chocolatey, and beautifully simple, this Dark Chocolate Olive Oil Cake with Sea Salt is an elegant dessert made with cocoa, olive oil, a tender crumb, and a delicate finish of flaky sea salt. There is something quietly luxurious about a chocolate cake made with olive oil. It feels both rustic and refined — deeply chocolatey, tender, glossy in the crumb, and rich without feeling heavy. This Dark Chocolate Olive Oil Cake is the kind of dessert that feels equally at home on a simple weeknight table or served after an elegant dinner with fresh berries, coffee, or a small glass of dessert wine.

Olive oil gives the cake a moist, luxurious texture while allowing the dark chocolate flavor to shine. The result is a dessert that feels refined but unfussy — the kind of cake that can be served after a dinner party, alongside afternoon coffee, or as a quiet little indulgence at the end of the day. The olive oil gives the cake a beautiful softness and subtle fruitiness, while dark cocoa and melted chocolate create a deep, satisfying flavor. A final touch of flaky sea salt brings everything into balance, making each bite feel more layered, more intense, and more memorable.

Finished with a light dusting of cocoa or powdered sugar and a sprinkle of sea salt, this cake is both rustic and sophisticated. It is rich without being heavy, simple without being plain, and beautiful enough to anchor a dessert table.

At The Verdant Table, dessert should feel intentional — not overly complicated, but beautiful, thoughtful, and full of pleasure. This cake is simple to prepare, elegant to serve, and easy to dress up with berries, a dusting of cocoa, a drizzle of chocolate, or a spoonful of softly whipped cream or coconut cream. this recipe brings a graceful sweet note to the plant-forward table — proof that a beautifully nourishing life still has room for chocolate, celebration, and something deeply satisfying.

Why You’ll Love This Recipe

This cake is rich and chocolate-forward without being fussy. It has a tender, moist crumb from the olive oil, a refined finish from flaky sea salt, and a beautiful presentation that looks far more elaborate than the preparation requires.

You’ll love it because it is:

Deeply chocolatey and moist
Elegant enough for entertaining
Simple enough for everyday baking
Naturally refined with olive oil instead of butter
Beautiful with berries, citrus zest, or whipped cream
Easy to make dairy-free with a few thoughtful swaps
It is rich, moist, and deeply chocolatey.
Olive oil creates a tender crumb and elegant flavor.
Flaky sea salt balances the sweetness beautifully.
It is simple enough for everyday baking but refined enough for entertaining.
It can be served plain, dusted, glazed, or topped with berries.
It feels luxurious without requiring complicated decorating.

Ingredients

For the Cake

3/4 cup unsweetened cocoa powder
1 cup hot water or hot coffee
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup light brown sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon sea salt
2 large eggs
3/4 cup extra-virgin olive oil
1/2 cup plain Greek yogurt or dairy-free yogurt
2 teaspoons vanilla extract
1/2 cup finely chopped dark chocolate or dark chocolate chips

For Finishing

Flaky sea salt
Cocoa powder or powdered sugar, for dusting
Fresh raspberries, blackberries or strawberries, optional
Drizzle of melted dark chocolate, optional
Lightly whipped cream or coconut cream, optional

Instructions

Preheat the oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
In a medium bowl, whisk together cocoa powder and hot water or hot coffee until smooth. Set aside to cool slightly.
In a large bowl, whisk together flour, granulated sugar, brown sugar, baking soda, baking powder, and sea salt.
In another bowl, whisk together eggs, olive oil, yogurt, vanilla extract, and the cooled cocoa mixture.
Pour the wet ingredients into the dry ingredients.
Stir gently until just combined. Do not overmix.
Fold in the chopped dark chocolate.
Pour the batter into the prepared cake pan and smooth the top.
Bake for 35–42 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Let the cake cool in the pan for 15 minutes.
Carefully remove the cake from the pan and transfer it to a wire rack to cool completely.
Before serving, dust with cocoa powder or powdered sugar and finish with flaky sea salt.
Serve with berries, whipped cream, coconut cream, or a drizzle of melted dark chocolate if desired.

Tips for the Best Chocolate Olive Oil Cake

Use a good-quality cocoa powder for the deepest chocolate flavor.

Hot coffee intensifies the chocolate flavor without making the cake taste strongly like coffee.

Do not overmix the batter once the wet and dry ingredients are combined.

Use a mild, fruity olive oil rather than one that tastes too bitter or peppery.

Let the cake cool before slicing so the crumb sets properly.

Finish with flaky sea salt just before serving for the best texture and flavor.

Serving Ideas

Serve this cake with fresh raspberries, strawberries, blackberries, whipped cream, coconut cream, espresso, tea, or a glass of milk.

For an elegant dessert plate, add a small spoonful of whipped cream, a few berries, a drizzle of olive oil or melted chocolate, and a final sprinkle of flaky sea salt.

For entertaining, serve the cake on a simple cake stand with a light dusting of cocoa and fresh berries around the base.

Substitutions

Try hot coffee instead of hot water for a deeper chocolate flavor.

you can Use dairy-free yogurt to make the cake dairy-free.

Using coconut sugar in place of brown sugar gives a more caramel-like flavor.

Substitute gluten-free 1:1 baking flour if needed.

chop bittersweet chocolate, semisweet chocolate, or dairy-free dark chocolate.

Add orange zest, espresso powder, cinnamon, or almond extract for a flavor variation.

Storage Notes

Store the cake covered at room temperature for up to 2 days.

For longer storage, refrigerate it in an airtight container for up to 5 days.

Bring slices to room temperature before serving for the best texture.

The cake can also be frozen, tightly wrapped, for up to 2 months. Thaw overnight in the refrigerator, then bring to room temperature before serving.