One Bowl Chocolate Olive cake has become my go-to dessert for any occasion. This cake is not only exceptionally rich and moist but also incredibly easy to prepare. Using olive oil adds depth to the flavor, making it a delightful treat for chocolate lovers. Whether you’re hosting a gathering or simply craving something sweet, this cake is sure to impress. Let’s dive into this simple yet indulgent recipe!

Why You’ll Love This One Bowl Chocolate Olive

This One Bowl Chocolate Olive cake is a game-changer for dessert lovers. First, it simplifies baking by requiring only a single bowl, which means minimal cleanup. Second, it’s a quick recipe that can be whipped up in just 80 minutes, making it suitable for any last-minute gatherings. Additionally, the use of olive oil gives it a unique flavor profile that enhances the chocolate richness. You’ll also appreciate its versatility; it can easily be transformed into One Bowl Chocolate Olive Muffins or a Chocolate Olive Cake in One Bowl. Finally, it’s perfect for both beginners and experienced bakers alike!

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Ingredients for One Bowl Chocolate Olive

Gather these items:

1 cup All-purpose flour
1/2 cup Cocoa powder (unsweetened)
2 teaspoons Baking powder
1 teaspoon Baking soda
1/2 teaspoon Salt
1 cup Sugar (granulated white)
1/2 cup Olive oil (extra virgin)
2 large Eggs
1 teaspoon Vanilla extract
1/2 cup Buttermilk
1 cup Chocolate chips or chunks
1 cup Powdered sugar (for dusting)
1 cup Fresh berries (for serving)

How to Make One Bowl Chocolate Olive Step-by-Step

Step 1: Preheat oven to 350°F. Grease and line a 9-inch round pan with parchment paper.
Step 2: In a large bowl, combine all-purpose flour, cocoa powder, baking powder, baking soda, salt, and sugar. Whisk until evenly blended.
Step 3: Make a well in the center of the dry mix. Add olive oil, eggs, vanilla extract, and buttermilk. Stir gently until smooth and glossy.
Step 4: Gently incorporate chocolate chips or chunks for melty pockets, being careful not to overmix.
Step 5: Transfer batter into prepared pan, smoothing the top. Bake for 30–35 minutes until a toothpick emerges clean.
Step 6: Let the cake rest on a wire rack for 10 minutes, then invert and cool completely, about 30 minutes, before slicing.

One Bowl Chocolate Olive Cake: Rich, Moist Bliss - One Bowl Chocolate Olive - additional detail

Pro Tips for the Perfect One Bowl Chocolate Olive

Keep these in mind:

Use room temperature ingredients for better mixing.
Don’t overmix the batter to ensure a light and fluffy cake.
Consider adding a pinch of espresso powder to enhance the chocolate flavor.
Store leftovers in an airtight container to maintain moisture.

Best Ways to Serve One Bowl Chocolate Olive

There are countless ways to enjoy this delicious cake. For a classic experience, serve slices with a dusting of powdered sugar. You can also top it with fresh berries for a fruity contrast that balances the richness. For a more indulgent treat, pair it with a scoop of ice cream or drizzle it with chocolate sauce.

How to Store and Reheat One Bowl Chocolate Olive

To maintain its freshness, store the One Bowl Chocolate Olive cake in an airtight container at room temperature for up to three days. If you have leftover slices, you can also refrigerate them. When ready to enjoy, simply reheat in the microwave for a few seconds or enjoy it cold.

Frequently Asked Questions About One Bowl Chocolate Olive

What’s the secret to perfect One Bowl Chocolate Olive?

The secret to a perfect One Bowl Chocolate Olive lies in not overmixing the batter. This ensures the cake remains light and fluffy. Additionally, using fresh ingredients can significantly enhance the cake’s flavor.

Can I make One Bowl Chocolate Olive ahead of time?

Yes, you can prepare the One Bowl Chocolate Olive batter ahead of time and store it in the fridge for up to 24 hours. Just remember to bring it back to room temperature before baking for the best results.

How do I avoid common mistakes with One Bowl Chocolate Olive?

To avoid common mistakes, ensure that your oven is fully preheated before baking. Also, measure ingredients accurately, especially the flour and cocoa powder, to prevent a dense cake.

Variations of One Bowl Chocolate Olive You Can Try

Looking to switch things up? Here are a few delicious variations of the One Bowl Chocolate Olive:

For a vegan option, replace eggs with flax eggs and buttermilk with almond milk.
Add a teaspoon of peppermint extract for a refreshing twist.
Incorporate nuts or dried fruit for added texture and flavor.
Create One Bowl Chocolate Olive Cookies by adjusting the baking time and shaping the dough into smaller balls.

For more delicious dessert ideas, check out our dessert recipes. If you’re interested in how olive oil can enhance your baking, read about the benefits of olive oil. And for a delightful pairing, consider making a berry crumble to serve alongside this cake!

One Bowl Chocolate Olive Cake: Rich, Moist Bliss

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Author: Margaret
Total Time: 80 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

Easy One-Bowl Chocolate Olive Oil Cake with Rich, Moist Bliss

Ingredients

Scale

1 cup All-purpose flour
1/2 cup Cocoa powder (unsweetened)
2 teaspoons Baking powder
1 teaspoon Baking soda
1/2 teaspoon Salt
1 cup Sugar (granulated white)
1/2 cup Olive oil (extra virgin)
2 large Eggs
1 teaspoon Vanilla extract
1/2 cup Buttermilk
1 cup Chocolate chips or chunks
1 cup Powdered sugar (for dusting)
1 cup Fresh berries (for serving)

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Instructions

Preheat oven to 350°F. Grease and line a 9-inch round pan with parchment paper.
In a large bowl, combine all-purpose flour, cocoa powder, baking powder, baking soda, salt, and sugar. Whisk until evenly blended.
Make a well in the center of the dry mix. Add olive oil, eggs, vanilla extract, and buttermilk. Stir gently until smooth and glossy.
Gently incorporate chocolate chips or chunks for melty pockets, being careful not to overmix.
Transfer batter into prepared pan, smoothing the top. Bake for 30–35 minutes until a toothpick emerges clean.
Let the cake rest on a wire rack for 10 minutes, then invert and cool completely, about 30 minutes, before slicing.