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.
Servings: 10 servings
Ingredients
Chocolate Olive Oil Cake
- 160 grams cake flour 8-9% protein
- 50 grams dutch processed cocoa powder (extra brute)
- 1.25 grams instant espresso powder
- 100 grams HOT water
- 5 grams baking soda
- 1 gram baking powder
- 4 grams fine sea salt
- 112 grams olive oil substitute for sunflower oil
- 150 grams granulated sugar
- 150 grams light brown sugar
- 100 grams eggs room temp
- 6 grams 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.