Chocolate Olive Oil Sheet Cake

For the Chocolate Sheet Cake:

3 ounces semi-sweet or dark chocolate, finely chopped
A little over 3/4 cup vomFASS Extra Virgin Olive Oil 
1 cup cocoa powder
3/4 cup granulated sugar, or sweetener alternative
1 cup light brown sugar, packed (I use coconut sugar)
1 and 3/4 cups all-purpose flour (optional: switch half the flour for a healthier flour)
1 and 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs + 1 large egg yolk, at room temperature
1 cup Greek Yogurt 
1/4 cup whole milk (or plant based milk)
1 tablespoon vanilla extract, measure with your heart
1 cup freshly brewed coffee or freshly boiled water, can also use decaf
For the Chocolate Frosting:
1 cup (8 ounces) unsalted butter, at room temperature
2 cups powdered sugar
1/8 teaspoon salt
1 and 1/2 Tablespoons vomFASS Extra Virgin Olive Oil 
1 teaspoon vanilla extract
6 ounces (170g) good quality dark chocolate, melted

Directions:

Preheat oven to 350°(F). Line a 9x13-inch baking pan with non-stick parchment paper. 
In a large glass bowl, microwave the chocolate and vomFASS Extra Virgin Olive Oil in 30 second increments, stirring between each increment, until chocolate is completely melted. Whisk smooth and set aside.

In a large bowl combine cocoa powder, both sugars, flour, baking soda, and salt until ingredients are thoroughly combined. Set aside.

In a separate large bowl, combine the eggs, yolk, Greek Yogurt, milk, and vanilla, beating until well combined. 

Pour in the chocolate mixture and stir until combined. Add the dry ingredients into the wet ingredient mixture and mix until just combined. Do not over mix. 

Carefully add in hot coffee (or water) and gently stir until completely combined. The batter will be very thin. 

Pour batter into pan and smooth the top. Bake in preheated oven for 38 to 45 minutes, or until wooden toothpick or cake tester inserted in the center of a cake comes out clean or with just a few moist crumbs attached.

Place cake on a cooling rack to cool completely. Once cool, spread frosting on top of cake. 

Chocolate Olive Oil Sheet Cake: A Modern Classic

A rich, moist cake doesn’t have to be complicated, and a chocolate olive oil sheet cake proves it beautifully. Instead of butter, this recipe uses high-quality olive oil, creating a fine texture, deep chocolate flavor, and a dessert that stays moist for days. At vomFASS, we believe that baking with extra virgin olive oil adds not just a healthier touch, but also an unforgettable richness that makes every slice stand out.

Why Olive Oil Works So Well in Cake

Olive oil cake has been a Mediterranean tradition for centuries. When paired with chocolate, it creates a cake that is tender, flavorful, and never overly sweet. Unlike butter-based cakes, which can dry out quickly, a chocolate olive oil cake maintains its moisture long after baking. The oil helps bring out the richness of cocoa powder and dark chocolate, while balancing sugar and flour for a smooth, velvety crumb.

The result is a cake that feels indulgent yet light enough to enjoy as a birthday cake, weeknight dessert, or centerpiece for gatherings.

Ingredients That Build Flavor

To make a chocolate olive oil sheet cake, you’ll need:

• Flour, cocoa powder, and baking soda for structure and chocolate depth
• Olive oil or extra virgin olive oil for moisture and a subtle fruity note
• Granulated sugar and powdered sugar to sweeten and balance bitterness
• Sour cream or milk to enrich the batter and create a creamy texture
• Eggs at room temperature for binding and structure
• Vanilla and espresso powder to intensify chocolate flavor
• Salt to sharpen every bite
• Pro Tip: For a gluten free version, substitute with a Gluten Free Flour Blend, with a 1:1 ratio.

Mixing and Baking

In a large bowl, whisk together flour, cocoa, baking powder, and a teaspoon baking soda. In another bowl, combine wet ingredients: olive oil, sugar, sour cream, eggs, and vanilla. Slowly pour the dry ingredients into the wet ingredients, whisking until fully incorporated. If desired, add boiling water to loosen the chocolate mixture and create a smoother batter.

Lightly spray a prepared pan with oil and line it with parchment paper. Pour in the batter, spreading evenly. Bake until a cake tester inserted in the center comes out with a few moist crumbs. Transfer to a wire rack to cool before frosting.

Frosting and Finishing Touches

One of the joys of a chocolate olive oil sheet cake is how versatile it is. Some bakers prefer a simple dusting of powdered sugar, while others top it with a rich chocolate frosting made from dark chocolate, heavy cream, and butter. For a fresh, modern twist, drizzle melted chocolate over the top or sprinkle with crushed nuts.

Other toppings like fresh berries or crushed pistachios can turn this into a fresh conversation piece for adventurous palates. Whether you keep it classic or creative, the smooth finish of the frosting will make your cake feel polished and complete.

Why This Recipe Stands Out

What makes this cake recipe different from a standard chocolate cake is the balance of ingredients. Olive oil gives it a moist crumb, greek yogurt adds tang as well as protein, and espresso powder deepens the chocolate flavor without making the cake overly sweet. The fine texture makes it ideal for slicing and serving on a simple serving plate or at a festive celebration.

It’s an easy recipe to adapt, too. Swap round cake pans for a sheet cake if you prefer smaller layers. Use almond flour for gluten free baking, or keep it classic with all-purpose flour. Either way, this cake delivers consistent, delicious results.

A Cake for All Occasions

Chocolate olive oil cake isn’t just another dessert—it’s a reliable recipe that works for birthdays, holidays, or anytime you want a sweet treat that feels elevated. It bakes beautifully in a sheet cake pan, making it easy to slice and share with family and friends.

At Vomfass, we recommend using extra virgin olive oil for the best results. It brings out a rich flavor that pairs perfectly with chocolate while offering the added benefit of healthy fats. This is the cake you’ll turn to again and again, whether you’re baking for a crowd or simply treating yourself.