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 / 1/2 cup olive oil
50 grams / 1/2 cup cocoa powder
80 milliliters / 1/3 cup boiling water
160 grams / 1 cup plain flour, sifted
1/2 teaspoon baking soda
1/4 teaspoon salt
Dark Chocolate Ganache
125 milliliters / 1/2 cup double cream
120 grams / 4.2 ounces dark chocolate, chopped into small pieces
1/2 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