Description

This decadent Chocolate Olive Oil Cake combines rich cocoa and aromatic spices like cinnamon and cardamom with the moist texture from olive oil and sour cream. Topped with a luscious cardamom-spiced chocolate ganache and optional pistachios, it’s a sophisticated, flour-based baked dessert perfect for chocolate lovers seeking a moist, flavorful cake with a unique twist.

Ingredients

Scale

Dry 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

Wet Ingredients

⅔ cup sour cream, at room temperature
2 large eggs, at room temperature
½ cup olive oil
⅔ cup coffee

Ganache

1 ¼ cup semi-sweet or bittersweet chocolate, chopped or chips
1 cup heavy cream
1 tablespoon light corn syrup
½ teaspoon ground cardamom

Topping

Chopped pistachios, for topping (optional)

Instructions

Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease an 8-inch or 9-inch cake pan with nonstick baking spray and line the bottom with parchment paper to prevent sticking.
Mix dry ingredients: In a large bowl, sift together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, ground cinnamon, ground cardamom, and salt to ensure even distribution and remove lumps.
Combine wet ingredients: In a separate bowl, whisk the sour cream and eggs until smooth. Gradually whisk in the olive oil, then the coffee, blending well. Pour the wet mixture into the dry ingredients and whisk just until no visible streaks remain; a few lumps are acceptable to avoid overmixing.
Bake the cake: 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 before transferring to a wire rack to cool completely.
Prepare ganache: Heat the heavy cream until steaming (about 1 minute in the microwave). Place the chopped chocolate in a bowl and pour the hot cream over it, ensuring the chocolate is fully covered. Let sit for 5 minutes to soften.
Stir ganache: Stir the ganache gently until smooth and glossy. If some chocolate pieces remain, microwave briefly in 15-second intervals and stir again. Mix in the light corn syrup and ground cardamom for flavor and shine.
Cool the ganache: Let the ganache cool for 20-30 minutes, stirring occasionally, until it thickens to a frosting-like consistency that holds soft peaks. Stirring over an ice bath accelerates cooling.
Assemble the cake: Place the cooled cake on a serving plate or cake stand. Spread the ganache evenly over the top using a spatula, swirling it decoratively. Sprinkle chopped pistachios on top if desired for extra texture and flavor.
Serve and store: Slice and serve the cake immediately for the best flavor. Store leftovers in an airtight container at room temperature for up to 5 days (optimal within 1-2 days). Refrigeration is not necessary.

Notes

Ensure eggs and sour cream are at room temperature for better mixing and cake texture.
Do not overmix the batter; some lumps are okay to keep the cake light and tender.
The addition of coffee enhances the chocolate flavor without making the cake taste like coffee.
Cardamom adds a unique, warm flavor that pairs beautifully with chocolate; adjust amount to taste.
Ganache can be made ahead and stored in the fridge; bring to room temperature and stir before spreading.
Use good quality olive oil with a mild flavor to avoid overpowering the cake.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: chocolate olive oil cake, chocolate cake, olive oil cake, spiced chocolate cake, cardamom chocolate cake, moist chocolate cake, chocolate ganache, pistachio topping