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
