In search for the best cake crumb finds this Olive Oil Chocolate Cake perfected by being made multiple times and that chocolate ganache is easy and makes this cake feel fancier than it actually is.Do you like snack cakes friends? Let me know your opinion in the comments below
Cakes have always been a passion of mine, not big fancy layer cakes, no ones that are homey and the kind you want hanging around for when you want to invite people casually over at the last minute.
Or the kind of cakes one might call a snack cake because it feeds your sweet tooth and soul at the same time in a moment of indulgence as a break from busyness of life and Olive Oil Chocolate Cake hit the spot when I needed this most!
The kind of cakes that aren’t always sought out, but are often the ones people want to bake and so this chocolate cake has been well tested and I can’t quite believe how much I love the crumb on this…in fact, you could make any icing and serve this and people would be impressed.
How to prepare Olive Oil Chocolate Cake
- Beat the wet ingredients: Beat the eggs, sugar and oil until slightly fluffy.
- Chocolate sauce: Whisk the cocoa powder and boiling water until smooth and thick.
- Combine: Add the chocolate sauce and whisk until smooth.
- Dries: Add in the dry ingredients and whisk.
- Bake: Pour into your prepared tin and bake until a skewer comes out of the center nice and cleanly.
- Cool: Remove from the tin and allow and to cool completely.
- Cream: Heat the cream for your ganache until it's lightly simmering at the edges of the bowl.
- Choc: Add the chocolate to the hot cream and let sit for 1 minute to begin to melt.
- Whisk: Whisk the chocolate and cream together until smooth and melty.
- Cool and spread: Allow the ganache to cool until it's at a spreadable consistency then spread over the top of the cake.
- Serve: Slice this baby and serve alongside your favorite hot drink. Dig in!
Tips for the best Olive Oil Chocolate Cake
Consistency of the cocoa and boiling water: The cocoa mix needs to be thin enough to run off your whisk once fully combined with your cocoa. If it is thicker, almost the consistency of ganache it will clump up when you incorporate into the remaining wet ingredients which will hold no matter how much you whisk, so it is better to add 1 tablespoon of boiling water at a time to thin it out, if necessary.
Sifting your flour: Sifting the flour will help it combine better into the wet mixture, keeping the crumb perfectly light in the cake.
Size of the cake tin used here: The cake tin used here was 6 inches/15 centimeters so the cake has a higher crust and fudgier center.
The dome top: The top of the cake looked like this using both baking powder and baking soda and is perfect for topping with a chocolate icing or ganache 😉
Chocolate ganache consistency: The chocolate ganache needs to sit to cool and thicken until it’s spreadable, but not stiff when you stir it, this will take approximately 25 minutes from when you initially make the ganache.
How to fix the Ganache if it has gone too stiff: If your ganache cools too long and has gone stiff, reheat over a double boiler on a low heat to warm slowly and use as per the note above.
Chocolate sauce with your ganache: You could turn the ganache into chocolate sauce by heating a slice for 10 seconds in the microwave.
Keeping the cake: The finished cake will stay great (or be better the second day thanks to that Olive Oil) for up to 5 days when kept covered at room temperature.
More snack cake recipes you'll enjoy
Olive Oil Crumb Cake
Upside Down Plum Cake
Lemon Cake with Rosemary Glaze
Olive Oil Chocolate Cake
Recipe by Roamingtaste
Serves 8
Ingredients:
Chocolate Cake
3 eggs
200 grams / 1 cup superfine/caster sugar
125 milliliters / ½ cup olive oil
50 grams / ½ cup cocoa powder
80 milliliters / ⅓ cup boiling water
160 grams / 1 cup plain flour, sifted
½ teaspoon baking soda
¼ teaspoon salt
Dark Chocolate Ganache
125 milliliters/1/2 cup double cream
120 grams / 4.2 ounces dark chocolate, chopped into small pieces
½ teaspoon superfine/caster sugar
Directions:
Line a cake tin with greaseproof paper and preheat your oven to 160C/320F.
Whisk the eggs, sugar and olive oil until well combined , approximately 2 minutes.
In a small separate bowl combine the cocoa powder and water until smooth and it lightly runs from the whisk.
Add the chocolate paste to the eggs and olive oil mix and whisk until combined.
Place the flour, baking powder, baking soda and salt into a small bowl and stir together.
Pour into your cake tin and bake for 1 hour 5 minutes or until a skewer comes out clean in the center.
Remove and set aside to cool.
To make the chocolate ganache, heat the cream over a double boiler until lightly simmering.
Add in the chocolate pieces and allow to sit for 1 minute to begin to melt and then whisk together until the chocolate is fully melted and it looks smooth.
Set aside to cool until it’s just thinner than chocolate buttercream and place onto the top of your cake.
Smooth out with an offset spatula, pushing that ganache to the edges.
Set aside to set the ganache fully.
Slice and serve alongside a cup of your favorite hot beverage.
Print
Olive Oil Chocolate Cake
- Prep Time: 25 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 30 minutes
- Yield: Serves 8
- Category: Cakes
Description
A perfect snack cake with this olive oil chocolate cake that is topped with a rich and thick chocolate ganache.
Ingredients
Chocolate Cake
3 eggs
200 grams / 1 cup superfine/caster sugar
125 milliliters / ½ cup olive oil
50 grams / ½ cup cocoa powder
80 milliliters / ⅓ cup boiling water
160 grams / 1 cup plain flour, sifted
½ teaspoon baking soda
¼ teaspoon salt
Dark Chocolate Ganache
125 milliliters / ½ cup double cream
120 grams / 4.2 ounces dark chocolate, chopped into small pieces
½ teaspoon superfine/caster sugar
Instructions
- Line a cake tin with greaseproof paper and preheat your oven to 160C/320F.
- Whisk the eggs, sugar and olive oil until well combined , approximately 2 minutes.
- In a small separate bowl combine the cocoa powder and water until smooth and it lightly runs from the whisk.
- Add the chocolate paste to the eggs and olive oil mix and whisk until combined.
- Place the flour, baking powder, baking soda and salt into a small bowl and stir together.
- Pour into your cake tin and bake for 1 hour 5 minutes or until a skewer comes out clean in the center.
- Remove and set aside to cool.
- To make the chocolate ganache, heat the cream over a double boiler until lightly simmering.
- Add in the chocolate pieces and allow to sit for 1 minute to begin to melt and then whisk together until the chocolate is fully melted and it looks smooth.
- Set aside to cool until it’s just thinner than chocolate buttercream and place onto the top of your cake.
- Smooth out with an offset spatula, pushing that ganache to the edges.
- Set aside to set the ganache fully.
- Slice and serve alongside a cup of your favorite hot beverage.
Notes
Consistency of the cocoa and boiling water: The cocoa mix needs to be thin enough to run off your whisk once fully combined with your cocoa. If it is thicker, almost the consistency of ganache it will clump up when you incorporate into the remaining wet ingredients which will hold no matter how much you whisk.
Sifting your flour: Sifting the flour will help it combine better into the wet mixture, keeping the crumb perfectly light in the cake.
Size of the cake tin used here: The cake tin used here was 6 inches/15 centimeters so the cake has a higher crust and fudgier center.
The dome top: The top of the cake looked like this using both baking powder and baking soda and is perfect for topping with a chocolate icing or ganache 😉
Chocolate ganache consistency: The chocolate ganache needs to sit to cool and thicken until it’s spreadable but not stiff when you stir it, this will take approximately 25 minutes from when you initially make the ganache.
How to fix the Ganache if it has gone too stiff: If your ganache cools too long and has gone stiff, reheat over a double boiler on a low heat to warm slowly and use as per the note above.
Chocolate sauce with your ganache: You could turn the ganache into chocolate sauce by heating a slice for 10 seconds in the microwave.
Keeping the cake: The finished cake will stay great (or be better the second day thanks to that Olive Oil) for up to 5 days when kept covered at room temperature.
Recipe by Roamingtaste
Nutrition
- Calories: 386 calories per serve
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