Rich Dark Chocolate Cake with Dark Roast Coffee Infused Olive Oil

Dark cocoa, brown sugar, buttermilk, vanilla, and a tender batter come together in a cake that bakes up deeply flavored, plush, and beautifully moist. Dark Roast Coffee Infused Olive Oil folds in roasted coffee, smooth olive oil, and bold depth, giving the chocolate a darker, more rounded finish that lingers in the best way. It’s the kind of dessert that fits a cozy family dinner, a holiday table, or an evening when you want something elegant without fuss.

Garden Infuzions

Rich Dark Chocolate Cake with Dark Roast Coffee Infused Olive Oil

A rich, dark chocolate cake with a silky crumb, deep cocoa flavor, and a smooth coffee-kissed finish that makes each slice feel extra special.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 12 slices

Course: Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 2 cups all-purpose flour
• 1 3/4 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon fine salt
• 2 large eggs
• 1 cup buttermilk
• 1/2 cup Dark Roast Coffee Infused Olive Oil
• 1 cup hot brewed coffee
• 2 teaspoons vanilla extract
• 1 cup boiling water
• 1 cup chocolate ganache
• 2 tablespoons powdered sugar for dusting

Equipment

• 1 9x13-inch baking pan Grease and line with parchment
• 1 Large mixing bowl For dry ingredients
• 1 Medium mixing bowl For wet ingredients
• 2 whisk For dry and wet mixing
• 1 rubber spatula For folding batter
• 1 Cooling rack For cooling the cake
• 1 Offset spatula For ganache topping

Method

 

Instructions

1. Preheat the oven to 350°F. Grease and line a 9x13-inch baking pan with parchment paper.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. In a separate bowl, whisk the eggs, buttermilk, Dark Roast Coffee Infused Olive Oil, brewed coffee, and vanilla until smooth.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Slowly stir in the boiling water until the batter is smooth and loose.
6. Pour the batter into the prepared pan and spread it evenly.
7. Bake for 32 to 35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
8. Cool the cake in the pan for 15 minutes, then transfer to a rack to cool completely.
9. Spread the chocolate ganache over the cooled cake and finish with a light dusting of powdered sugar.
10. Slice and serve once the topping sets slightly.

Notes

For a deeper coffee note, use freshly brewed dark roast coffee and let it cool slightly before mixing. The cake stays moist for several days and slices cleanly once fully cooled. Do not add extra cocoa beyond the listed amount, or the crumb can turn dry.

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Recipe Tips

Use room-temperature eggs and buttermilk so the batter blends smoothly. Whisk the dry ingredients well to keep the crumb even, and stop mixing as soon as the flour disappears.

For the deepest flavor, let the baked cake cool fully before slicing. A thin layer of ganache or a simple dusting of powdered sugar keeps the presentation clean and classic.

Serving Suggestions

Serve this cake slightly warm with vanilla ice cream, or plate it with fresh berries and whipped cream for a more polished dessert spread.

It also works well as a centerpiece for birthday dinners, holiday gatherings, and dinner parties where you want a dessert that feels rich and memorable.

Storage

Store covered at room temperature for up to 2 days, or refrigerate for up to 5 days. Bring slices back to room temperature before serving for the softest texture.

For longer storage, wrap individual slices tightly and freeze for up to 2 months.

Variations

Swap the chocolate ganache for a glossy espresso glaze if you want a sharper coffee finish.

Add chopped toasted walnuts to the batter for extra texture, or fill the layers with raspberry jam for a fruit-forward twist.

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