Dessert

Chocolate Olive Oil Cake with Pistachio-Ganache Recipe

ByMariam Harutyunyan December 19, 2025December 19, 2025

Introduction

This Chocolate Olive Oil Cake is a decadent yet moist dessert with warm spices and a rich chocolate ganache. The combination of olive oil and coffee enhances the deep chocolate flavor, making it a perfect treat for gatherings or a cozy night in.

A single-layer round chocolate cake sits on a white plate, the dark brown cake base looking moist and dense. On top, a thick layer of smooth, glossy dark chocolate frosting is spread with soft swirls. The frosting is decorated with scattered small pieces of crushed pistachios, adding green and yellow color on the top and edges. The plate rests on a white marbled surface with a blue cloth partially showing in the corner, and a blurred stack of white plates and a small bowl of pistachios are in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ¼ cup all-purpose flour
1 cup granulated sugar

½ cup unsweetened cocoa powder
1 ¼ teaspoon baking soda

½ teaspoon ground cinnamon
½ teaspoon ground cardamom

½ teaspoon salt
⅔ cup sour cream, at room temperature
2 large eggs, at room temperature

½ cup olive oil
⅔ cup coffee
1 ¼ cup semi-sweet or bittersweet chocolate, chopped or chips

1 cup heavy cream
1 tablespoon light corn syrup
½ teaspoon ground cardamom

Chopped pistachios, for topping (optional)

Instructions

Step 1: Preheat the oven to 350°F. Grease an 8-inch or 9-inch cake pan with nonstick baking spray and line the bottom with parchment paper.
Step 2: In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, cinnamon, cardamom, and salt.

Step 3: In another bowl, whisk the sour cream and eggs until combined. Add the olive oil, then the coffee, whisking after each addition. Pour the wet mixture into the dry ingredients and whisk gently until mostly smooth. A few lumps are okay; do not overmix.
Step 4: Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 5: While the cake cools, prepare the ganache. Heat the heavy cream until steaming (about 1 minute in the microwave). Place the chopped chocolate in a bowl, pour the hot cream over it, and cover completely. Let sit for 5 minutes.

Step 6: Stir the ganache until smooth. If needed, microwave in 15-second bursts to melt any remaining chunks. Stir in the corn syrup and cardamom.
Step 7: Let the ganache cool for 20-30 minutes, stirring occasionally, until it thickens to a frosting-like texture that holds soft peaks. An ice bath can speed this process.
Step 8: Place the cooled cake on a serving plate and spread the ganache evenly over the top. Sprinkle with chopped pistachios if desired.

Step 9: Slice and enjoy immediately, or store in an airtight container.

Tips & Variations

Use freshly brewed strong coffee for a richer chocolate flavor, or substitute with espresso for an even deeper taste.
If you prefer a dairy-free version, try coconut cream instead of heavy cream for the ganache and a dairy-free yogurt alternative for the sour cream.

For extra texture, fold in a handful of chocolate chips or chopped nuts into the batter before baking.
Chilled ganache can be whipped for a lighter frosting texture if desired.

Storage

Store the cake in an airtight container at room temperature for up to 5 days, though it is best enjoyed within 1-2 days. There is no need to refrigerate. For longer storage, wrap tightly and freeze for up to 2 months, thawing overnight in the refrigerator before serving. Ganache may firm up slightly when chilled; bring to room temperature to soften before slicing.

How to Serve

A single slice of rich, dark chocolate cake sits on a round white plate, showing one thick layer of moist chocolate cake at the bottom with a smooth, thick layer of creamy chocolate frosting on top. The frosting is glossy and slightly swirled, with small crushed pistachio nuts scattered over the top and around the plate. A silver fork rests beside the cake slice on the plate, and parts of the whole chocolate cake, also topped with frosting and pistachios, are visible blurred in the background on a larger white plate. The surface beneath the plates is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of oil instead of olive oil?

Yes, though olive oil adds a distinctive fruity flavor that enhances the cake. You can substitute with a mild-flavored oil like canola or vegetable oil, but the taste may be less complex.

Why is coffee added to this chocolate cake?

Coffee intensifies the chocolate flavor without making the cake taste like coffee. It brings out the richness and depth of the cocoa for a more pronounced chocolate experience.