Chocolate Olive Oil Cake with Cherry Ganache

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One layer super moist and rich chocolate olive oil cake topped with a light fruity cherry whipped ganache.

Prep Time15

Cook Time40

Total Time55

Course: Dessert

Cuisine: American

Servings: servings

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 choose a mild olive oil with fruity notes, substitute for sunflower oil
150 grams granulated sugar
150 grams light brown sugar
100 grams eggs room temp
165 grams crème fraîche room temp, substitute for sour cream
6 grams vanilla paste
100 grams HOT water

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.

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 fraîche, and vanilla until smooth.
112 grams extra virgin olive oil, 150 grams granulated sugar, 150 grams light brown sugar, 100 grams eggs, 165 grams crème fraîche, 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
Transfer 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 pan onto a wire rack to release the cake.
Let the cake cool upside down. Wrap in plastic wrap to retain its moisture. Store at room temp for up to 3 days or in the fridge for 5 days.

Pull the overnight chilled cherry ganache from your fridge. Scoop it into the bowl of a stand mixer. Using the whisk attachment, beat on medium for 2-3 minutes until thick and fluffy. It should have medium-stiff peaks.
1 batch whipped cherry ganache
Transfer to a piping bag and decorate the top of the cake. If the ganache starts to feel soft due to warm hands or a warm kitchen, pop it in the fridge for 10-15 minutes and return to piping.

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 3 months in the freezer.
- Frosted cake should be kept in an airtight container in the fridge for up to 5 days. Bring cake to room temp for serving.