This post contains affiliate links. Please see our disclosure policy.
This is probably the best chocolate cake I’ve ever made. It’s super moist, has a great chocolate flavor, easily mixes up in one bowl, and stays tender for days. A rich one layer chocolate olive oil cake that’s balanced with a light cherry whipped ganache. The kind of cake, where you just need one more bite and then another.
This cake is definitely giving girly pop meets chef, meets black forest cake all in one. Anyone can put chocolate ganache on chocolate cake, I mean I already have with several of my recipes. But, what about cherries? And not just cherry jam or fresh cherries, a whipped cherry ganache.
Cook fresh cherries into a smooth compote and warm heavy cream, pour both over raspberry white chocolate chips, blend, chill, then whip. It’s the perfect compliment to the decadent chocolate cake. Everyone I’ve served a slice to in France devours it exclaiming “oh la la!”. I’m taking that as a win.
Frosting Options
Not into cherry?! Try my honey buttercream or brown butter buttercream for a light silky topping that pairs well with the rich chocolate cake.
Key Ingredients
- Olive Oil: You’re cake is not going to taste grassy. The olive oil enhances the chocolate flavor and creates a more tender crumb. Using oil as the main fat in the cake is what makes it stay moist for days.
- Test Note: Choose a mellow flavored olive oil the first time and then experiment a flavor enhanced one on your next bake. If you must substitute I recommend sunflower oil.
- Dutch Processed Cocoa Powder: I always bake with alkalised (less acidic) dutch processed cocoa for a bolder chocolate flavor. My go to is Cacao Barry Extra Brute for a dark chocolate flavor and color.
- Espresso Powder aka Instant Coffee: Just a teaspoon of instant espresso is all it takes to kick the chocolate flavor up a notch. Don’t worry it won’t taste like coffee. But if you leave it out, you’ll be missing out.
- Cake Flour: We’re going for tenderness in this one layer cake, so less protein is key. Cake flour has a lower protein and gluten content than all purpose flour, thus baking into a soft luxurious crumb.
- Crème Fraiche: Higher in fat than sour cream, crème fraiche delivers on cake moisture and a lush mouth feel. Swapping out buttermilk for crème fraiche gives this cake a semi-dense texture without being heavy.
- Fresh Cherries: For the whipped ganache, you’ll need fresh cherries that are ripe, pitted, and cooked into a puree. Save a few for cake decoration.
- Raspberry White Chocolate: For a hint of raspberry, extra pink color and no food coloring, I’m using Valrhona Raspberry Inspiration.
- Test Note: Swap the raspberry chocolate for equal weight quality white chocolate with at least 35% butterfat.
- Heavy Cream: To make a whipped ganache, heavy cream is added to the fruit puree and melted chocolate. Chilled overnight to allow the chocolate to recrystallize and then whipped into a pipeable consistency.
How to Make Chocolate Olive Oil Cake
- Whisk together the flour, cocoa powder, espresso powder, leaving powders, and salt.
- In a separate bowl whisk together the sugars, eggs, vanilla, and crème fraiche.
- Mix half of the dry ingredients into the liquid at a time until just combined. The batter will be slightly thick, don’t over mix.
- Pour in the hot water while slowly stirring for a shiny chocolate batter.
- Transfer cake batter to a 9-inch round cake pan and bake. Cake will level as it cools.
- Fli the cooled cake upside down onto a serving dish. Pipe whipped cherry ganache across the top and decorate with fresh cherries.
Jenn’s Tips
- Make Ahead
- Day One:
- Bake the chocolate cake, let it cool, and carefully wrap in plastic wrap. Store at room temp or in the fridge.
- Make the cherry puree, let it cool. Make the ganache and place it in the fridge.
- Day Two: Whip the ganache and decorate the cake!
- Day One:
- Store the frosted cake in an airtight container in the fridge. Let it sit out at room temp for at least 30 minutes before serving. The whipped ganache is stabilized, so it will hold its shape at room temp.
★★★★★ Please leave a star rating and review below if you make this recipe! THANK YOU!!
Chocolate Olive Oil Cake with Cherry Ganache
One layer super moist and rich chocolate olive oil cake topped with a light fruity cherry whipped ganache.
Click Here for Help with Ingredients in this Recipe
Ingredients
Chocolate Olive Oil Cake
- 160 grams cake flour, 8-9% protein
- 50 grams dutch processed cocoa powder (extra brute)
- 1.25 grams (1 tsp) instant espresso powder
- 100 grams HOT water
- 5 grams (¾ tsp) baking soda
- 1 gram (¼ tsp) baking powder
- 4 grams (¾ tsp) fine sea salt
- 112 grams olive oil, substitute for sunflower oil
- 150 grams granulated sugar
- 150 grams light brown sugar
- 100 grams (2 large) eggs, room temp
- 6 grams (1.5 tsp) vanilla paste
- 165 grams crème fraiche, room temp, substitute for sour cream
Whipped Cherry Ganache
- 1 batch whipped cherry ganache
Instructions
Prep
- Preheat the oven to 350℉ (180℃). For fan assist lower oven temp by 25°. Spray a 9-inch round baking pan with baking spray and line the bottom with parchment paper.
Chocolate Olive Oil Cake
- In a medium bowl whisk together flour, cocoa powder, espresso powder, baking soda, baking powder, and salt. Set aside.160 grams cake flour, 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
- In a separate larger mixing bowl, whisk together both sugars, olive oil, eggs, crème fraiche, and vanilla until smooth.112 grams olive oil, 150 grams granulated sugar, 150 grams light brown sugar, 100 grams eggs, 165 grams crème fraiche, 6 grams vanilla paste
- Add half the dry ingredients into the wet mixture. Stir just to combine with a whisk and repeat with remaining dry ingredients.
- Pour in the hot water and stir into a smooth chocolate batter.100 grams HOT water
- Tranfer batter to the prepared baking pan. Bake on the middle oven rack for 40-45 minutes or until a toothpick inserted into the center comes out clean.
- Place the pan on a wire rack to cook for 15 minutes. Gently invert the cake onto a wire rack and let the cake drop directly onto the rack to cook upside down.
- Let cake cool completely before frosting. Or wrap in plastic wrap and store at room temp for up to 3 days or in the fridge for 5 days.
Top with Whipped Cherry Ganache
- Pull overnight chilled cherry ganache from the fridge. Place in stand mixer with whisk attachment and beat on medium for 2-3 minutes until thick and fluffy. It should have medium-stiff peaks.1 batch whipped cherry ganache
- Transfer to piping bag and pipe onto cake. If the ganache starts to feel soft due to warm hands or a warm kitchen, pop it in the fridge for 10 minutes and return to piping.
Notes
- Storage:
- Unfrosted cake can be wrapped in plastic wrap or placed in an airtight container for 3 days at room temp, 5 days in the fridge or freeze for 3 months.
- Frosted cake should be kept in an airtight container in the fridge for up to 5 days. Bring cake to room temp for serving.
Tried this recipe?Mention @twocupsflour or tag #twocupsflour!
