There is something utterly magical about the way rich chocolate and fruity olive oil come together in the Chocolate Olive Oil Cake with Cherry Ganache Recipe. This cake is wonderfully moist with a tender crumb that surprises you with layers of deep cocoa flavor enhanced by a subtle hint of espresso. Then, when topped with a luxuriously fluffy whipped cherry ganache, every bite becomes a celebration of decadence and freshness. Whether you’re baking for a special occasion or treating yourself on an ordinary day, this cake feels like a warm hug in dessert form.
Ingredients You'll Need
Ingredients You'll Need
Simple ingredients, each with a distinct role, join forces in this recipe to create a luscious and balanced cake. From the mild fruity olive oil that keeps the crumb delightfully moist to the fresh cherries that brighten the final presentation, every component matters.
- 160 grams cake flour: provides a tender structure thanks to its lower protein content.
- 50 grams Dutch processed cocoa powder (extra brute): delivers an intense, deep chocolate flavor and a beautiful dark color.
- 1.25 grams instant espresso powder: enhances the chocolate notes without adding coffee bitterness.
- 5 grams baking soda: helps the cake rise perfectly, creating a light texture.
- 1 gram baking powder: works with baking soda to lift the cake just right.
- 4 grams fine sea salt: balances sweetness and amplifies all the flavors.
- 112 grams extra virgin olive oil: choose a mild fruity olive oil to impart subtle richness and moistness (substitute with sunflower oil if needed).
- 150 grams granulated sugar: adds sweetness and helps form the tender crumb.
- 150 grams light brown sugar: provides moisture and a slight caramel depth.
- 100 grams eggs (room temperature): bind ingredients and enrich the cake.
- 165 grams crème fraîche (room temperature): keeps the crumb moist and adds a touch of tangy sophistication (sour cream can work too).
- 6 grams vanilla paste: brings warmth and rounds out the chocolate flavors.
- 100 grams hot water: helps bloom the cocoa powder and espresso, intensifying the chocolate notes.
- 1 batch whipped cherry ganache: the crowning glory, providing a fresh, fruity contrast in sweet, creamy form.
How to Make Chocolate Olive Oil Cake with Cherry Ganache Recipe
Step 1: Preparation and Oven Setup
Start by preheating your oven to 350℉ (180℃). If you’re using a fan-assisted oven, reduce the temperature by 25°. Prepare your 9-inch round pan by spraying it with baking spray and lining the bottom with parchment paper. This ensures your cake won’t stick when it’s time to release its perfect shape.
Step 2: Mixing Your Dry Ingredients
In a medium bowl, whisk together the cake flour, Dutch processed cocoa powder, instant espresso powder, baking soda, baking powder, and fine sea salt. This thorough mix helps the leaveners and cocoa distribute evenly, which results in a uniformly tender crumb and rich chocolate taste.
Step 3: Combining the Wet Ingredients
In a larger bowl, whisk together both sugars, extra virgin olive oil, room temperature eggs, crème fraîche, and vanilla paste until the mixture is completely smooth. This blend forms a luscious base, and the fruity olive oil infuses the batter with moisture and a subtle complexity.
Step 4: Bringing It All Together
Add half of your dry ingredient mixture to the wet ingredients and stir gently with a whisk until just combined. Repeat this with the remaining dry ingredients. Overmixing at this stage could toughen the cake, so be delicate and patient.
Step 5: Adding the Hot Water
Pour in the hot water and carefully stir it into the batter. The heat helps bloom the cocoa and espresso powders, unlocking intense depth and velvety smoothness. The batter will become silky and slightly thin, which is exactly what you want for a tender cake.
Step 6: Baking the Cake
Transfer the cake batter to your prepared pan and bake in the middle rack for about 40 to 45 minutes. Test doneness by inserting a toothpick in the center; if it comes out clean, your cake is ready. Let the cake cool in the pan on a wire rack for 15 minutes before inverting it to cool completely upside down. Wrapping it in plastic wrap while still cooling helps lock in moisture to keep it moist and tender.
Step 7: Whipping the Cherry Ganache
Once your overnight chilled cherry ganache is ready, whip it with a stand mixer’s whisk attachment on medium speed for 2-3 minutes until it forms medium-stiff peaks. This fluffy topping adds a bright, fresh, fruity contrast to the rich chocolate cake and makes every slice look like a masterpiece.
Step 8: Decorating Your Cake
Transfer the whipped ganache into a piping bag and decorate the top of your cake however you like. If the ganache softens due to warm hands or room temperature, simply chill it in the fridge for 10-15 minutes before piping again. This frosting is as fun to decorate with as it is delicious to eat!
How to Serve Chocolate Olive Oil Cake with Cherry Ganache Recipe
Garnishes
To elevate your cake presentation, consider adding fresh cherries, a sprinkle of cocoa powder, or even edible flowers. These little touches create a stunning visual and amplify the sensory experience.
Side Dishes
Pair this chocolate olive oil cake with light accompaniments such as a scoop of vanilla bean ice cream, a dollop of Greek yogurt, or a handful of toasted nuts to balance the richness and add texture contrast.
Creative Ways to Present
Serve slices on colorful dessert plates with a drizzle of cherry sauce or a sprinkle of sea salt flakes to highlight the ganache’s fruity sweetness. For a festive touch, add some chocolate shavings, or turn individual slices into elegant mini trifles layered with whipped cream and cherries.
Make Ahead and Storage
Storing Leftovers
This cake is exceptionally moist and stays fresh for up to 3 days stored at room temperature wrapped tightly in plastic wrap. If you prefer, you can refrigerate it for up to 5 days to keep the ganache firm and the cake fresh.
Freezing
You can freeze the cake without the ganache for up to 2 months. Wrap it securely in plastic wrap and then foil to prevent freezer burn. Thaw it overnight in the refrigerator before frosting with the freshly whipped cherry ganache for best results.
Reheating
For a warm treat, gently heat individual slices in the microwave for 10-15 seconds. Avoid overheating to keep the ganache intact and the cake moist. Pair with a cool topping or ice cream for delicious contrast.
FAQs
Can I substitute the olive oil with another oil?
Yes, sunflower or grapeseed oil are good alternatives. However, the unique fruity notes of olive oil add a special depth to the cake that other oils don’t quite replicate.
Is the espresso powder necessary?
While optional, espresso powder enhances the chocolate flavor by intensifying its richness without imparting any coffee taste, making it a subtle but worthwhile addition.
Can I use sour cream instead of crème fraîche?
Absolutely! Sour cream is a fine substitute and will maintain the moistness and slight tang that crème fraîche brings to this cake.
How long should the cherry ganache be chilled before whipping?
It’s best to chill your cherry ganache overnight. The cold temperature helps it whip into a nice, fluffy texture that’s perfect for piping onto your cake.
Is this cake suitable for special diets?
This cake contains dairy and eggs, so it’s not vegan or dairy-free. However, it doesn't have nuts, making it suitable for those with nut allergies, and its clean ingredient list appeals to anyone who loves wholesome desserts.
Final Thoughts
With its lush texture, deep chocolate richness, and the joyful burst of cherry whipped ganache, this Chocolate Olive Oil Cake with Cherry Ganache Recipe is a dessert that creates happy memories with every bite. It’s a recipe you’ll want to keep close, whether for celebrations or for sweet moments of indulgence at home. Trust me, giving this cake a try will bring a wonderful new favorite to your baking repertoire.
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Chocolate Olive Oil Cake with Cherry Ganache Recipe
- Total Time: 55 minutes
- Yield: 10 servings
- Diet: Vegetarian
Description
This moist and decadent Chocolate Olive Oil Cake features a rich blend of Dutch-processed cocoa and espresso powder, enhanced by the fruity notes of mild extra virgin olive oil. Paired with a luscious whipped cherry ganache, this cake offers an elegant twist on a classic chocolate dessert, perfect for any occasion.
Ingredients
Cake
- 160 grams cake flour (8-9% protein)
- 50 grams Dutch processed cocoa powder (extra brute)
- 1.25 grams instant espresso powder
- 5 grams baking soda
- 1 gram baking powder
- 4 grams fine sea salt
- 112 grams extra virgin olive oil (mild, fruity notes; can substitute with sunflower oil)
- 150 grams granulated sugar
- 150 grams light brown sugar
- 100 grams eggs (room temperature)
- 165 grams crème fraîche (room temperature, substitute for sour cream)
- 6 grams vanilla paste
- 100 grams HOT water
Whipped Cherry Ganache
- 1 batch whipped cherry ganache (prepared and chilled overnight)
Instructions
- Prep. Preheat the oven to 350℉ (180℃). If using a fan-assisted oven, lower the temperature by 25℉. Spray a 9-inch round baking pan with baking spray and line the bottom with parchment paper to prevent sticking.
- Mix Dry Ingredients. In a medium bowl, whisk together the cake flour, Dutch processed cocoa powder, instant espresso powder, baking soda, baking powder, and fine sea salt. Set this dry mixture aside.
- Mix Wet Ingredients. In a larger mixing bowl, whisk together the granulated sugar, light brown sugar, extra virgin olive oil, eggs, crème fraîche, and vanilla paste until the mixture is smooth and well combined.
- Combine Wet and Dry. Add half of the dry ingredients to the wet ingredients and stir gently with a whisk just to combine. Repeat by adding the remaining dry ingredients and lightly mixing until a combined batter forms.
- Add Hot Water. Pour in the hot water and stir thoroughly to achieve a smooth, chocolate batter with a slightly thin consistency.
- Bake the Cake. Transfer the batter to the prepared baking pan and place it on the middle rack of the oven. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake. Remove the cake from the oven and place the pan on a wire rack. Let it cool in the pan for 15 minutes. Afterwards, gently invert the cake pan onto a wire rack to release the cake and allow it to cool completely upside down. Wrapping the cooled cake in plastic wrap helps retain moisture.
- Storage. Store the cake at room temperature for up to 3 days or refrigerate for up to 5 days to maintain freshness.
- Prepare Whipped Cherry Ganache. Remove the chilled cherry ganache from the refrigerator. Transfer it to the bowl of a stand mixer fitted with the whisk attachment. Beat at medium speed for 2-3 minutes until the ganache becomes thick, fluffy, and forms medium-stiff peaks.
- Decorate the Cake. Transfer the whipped cherry ganache into a piping bag and decorate the top of the cooled cake as desired. If the ganache softens due to warm conditions, chill it in the fridge for 10-15 minutes before resuming piping.
Notes
- Choosing a mild extra virgin olive oil with fruity notes is crucial to avoid overpowering the cake’s flavor.
- Crème fraîche can be substituted with sour cream if unavailable.
- The hot water added to the batter helps to bloom the cocoa and create a smooth texture.
- Make sure all ingredients such as eggs and crème fraîche are at room temperature for optimal mixing.
- The whipped cherry ganache must be chilled overnight for best consistency when whipping.
- Cooling the cake upside down helps retain moisture and maintains a tender crumb.
- The cake can be stored at room temperature or refrigerated, but always wrap tightly to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
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