Abuelita’s Chocolate Olive Oil Cake
A dark, fudgy one-bowl cake infused with Mexican cinnamon and a hint of cayenne, skipping the mixer for a rustic, tender crumb.
This is the cake you make when you want something deep and sophisticated but only have one clean bowl and a whisk. It draws inspiration from the spiced chocolate disks used for Mexican hot chocolate, where the warmth of cinnamon and a tiny pinch of heat elevate the cocoa from sweet to soulful.
Using olive oil instead of butter keeps the crumb incredibly moist for days and provides a fruity backbone that plays well with the spices. It is intentionally not too sweet, making it just as appropriate for a late-night snack as it is for a dinner party dessert.
Don't skip the cinnamon-sugar dusting at the end. It creates a crackly, churro-like crust on top of the dense chocolate base that makes the texture much more interesting.
Ingredients
Dry Ingredients
- 1 1/2 cups (190g) all-purpose flour
- 3/4 cup (65g) high-quality unsweetened cocoa powder
- 1 1/4 cups (250g) granulated sugar
- 1 1/2 teaspoons baking soda
- 1 teaspoon kosher salt
- 2 teaspoons ground Ceylon cinnamon
- 1/4 teaspoon cayenne pepper (optional)
Wet Ingredients
- 2 large eggs, room temperature
- 3/4 cup (180ml) extra-virgin olive oil
- 3/4 cup (180ml) whole milk
- 1 tablespoon vanilla extract
- 3/4 cup (180ml) hot brewed coffee
Topping
- 1 tablespoon granulated sugar
- 1/2 teaspoon ground cinnamon
Instructions
- 1
Preheat your oven to 350°F (175°C) and grease a 9-inch (23cm) round cake pan with olive oil, lining the bottom with parchment paper.
- 2
In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking soda, salt, cinnamon, and cayenne until no large lumps remain.
- 3
Make a well in the center of the dry ingredients and add the eggs, olive oil, milk, and vanilla extract.
- 4
Whisk the mixture starting from the center, gradually incorporating the dry ingredients until the batter is smooth and thick.
- 5
Slowly pour in the hot coffee while whisking gently; the batter will be quite thin, which is exactly what you want for a moist crumb.
- 6
Pour the batter into the prepared cake pan and tap it twice on the counter to release any large air bubbles.
- 7
Bake for 35 to 40 minutes, or until a wooden skewer inserted into the center comes out with just a few moist crumbs attached.
- 8
While the cake is hot, mix the topping sugar and cinnamon together and sprinkle it evenly over the entire surface.
- 9
Let the cake cool in the pan for 15 minutes before running a knife around the edge and transferring it to a wire rack to cool completely.
Tips
- → Use a fruity, mild extra-virgin olive oil rather than a peppery one to ensure the fat complements the chocolate rather than overpowering it.
- → The hot coffee bloops the cocoa powder, deepening the chocolate flavor significantly without making the cake taste like coffee.
- → If you want a more traditional Mexican chocolate texture, use Mexican ground cinnamon (Ceylon), which is more floral and less woody than Cassia cinnamon.
- → For the cleanest slices, let the cake cool completely; the structure settles as it reaches room temperature.
FAQ
Can I use water instead of coffee?
Yes, you can use boiling water, but coffee is highly recommended because it intensifies the chocolate notes without adding a distinct coffee flavor.
Is the cayenne pepper necessary?
It is optional, but 1/4 teaspoon adds a subtle warmth at the back of the throat that defines Mexican chocolate; it won't make the cake 'spicy' in a savory sense.
How should I store this cake?
Because of the olive oil, this cake stays moist for a long time. Store it in an airtight container at room temperature for up to 4 days.
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