Chocolate Cake With Olive Oil
Highlighted under: Sugar Rush Kitchen
I love making this Chocolate Cake with Olive Oil because the combination of rich chocolate and fruity olive oil creates a unique depth of flavor. The texture is incredibly moist, and the olive oil adds a luxurious mouthfeel that really elevates the cake. It's easy to prepare and perfect for any occasion, from casual gatherings to fancy dinner parties. Plus, the aroma that fills the kitchen while it bakes is simply irresistible!
As I ventured into baking with olive oil, I was intrigued by its potential to enhance flavors and textures in desserts. I realize now that the subtle fruitiness of the olive oil perfectly complements the rich cocoa, making each slice not only delicious but memorable. During one of my baking experiments, I discovered that letting the cake rest overnight intensifies the flavors even more.
I also learned the importance of good quality olive oil; it truly makes a difference in both taste and aroma. When I serve this cake to friends, they are always surprised to learn it’s made with olive oil. It’s a conversation starter and a delightful treat!
Why You'll Love This Recipe
- Moist and tender texture that melts in your mouth
- Rich chocolate flavor balanced by fruity olive oil
- Perfect for any celebration or a special treat
Understanding Olive Oil in Baking
Using olive oil in your chocolate cake not only provides a distinct fruity flavor but also contributes to the cake’s moisture. Unlike butter, olive oil produces a lighter texture that allows the rich chocolate flavor to shine through. Make sure to select high-quality extra virgin olive oil for optimal taste; the fruity notes will beautifully complement the cocoa. If you're looking for a milder flavor, light olive oil can work, but it may not impart the same depth.
When measuring olive oil, using a kitchen scale can improve precision, especially for baking. One cup of olive oil weighs approximately 225 grams. This ensures consistent results and takes into account the density of oil, as volume measurements can lead to inconsistencies in baking. Keep in mind that temperatures can also affect oil's performance; too much heat can alter the flavor profile.
Mastering the Cake Assembly
Assembling your cake can often be the most challenging part, but paying attention to a few details can make the process smoother. Allow each layer to cool completely on a wire rack to prevent melting the ganache when spreading. Additionally, using a serrated knife to trim any domed tops off the cakes can create a flat surface. This not only makes it easier to stack the layers but also improves the overall aesthetics of your cake.
For an extra touch, you can refrigerate the assembled cake for about 30 minutes after covering it with ganache. This helps the ganache to set properly and makes slicing easier. If you're feeling adventurous, consider adding flavor variations; a touch of almond extract or espresso powder can deepen the complexity without overpowering the original chocolate flavor.
Ingredients
For the Cake
- 1 ¾ cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 1 cup olive oil
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1 cup hot coffee
For the Ganache (optional)
- 1 cup heavy cream
- 8 ounces dark chocolate, chopped
- 2 tablespoons olive oil
Ensure all ingredients are at room temperature for better mixing.
Instructions
Prepare the Oven and Pan
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
Combine Wet Ingredients
In another bowl, beat the eggs, and then add the olive oil, buttermilk, and vanilla extract until well combined.
Combine and Add Coffee
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Stir in the hot coffee until smooth.
Bake the Cake
Pour the batter into the prepared pans and bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
Cool the Cakes
Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Prepare the Ganache
To make the ganache, heat the heavy cream in a saucepan until just simmering. Pour it over the chopped chocolate and let it sit for a minute before stirring until smooth. Add olive oil and mix well.
Assemble the Cake
Once the cakes are cool, place one layer on a serving plate, spread some ganache over it, then top with the second layer and cover the whole cake with ganache.
For the best flavor, let the cake sit for at least an hour before serving.
Pro Tips
- Using high-quality olive oil will enhance the flavor of the cake. Additionally, feel free to add a pinch of sea salt to the ganache for a contrasting flavor.
Storage Tips
To keep your chocolate cake fresh, store it in an airtight container at room temperature for up to three days. If you need to store it longer, consider refrigerating it, which can extend its life for up to a week. Before serving, allow the cake to come to room temperature for the best flavor and texture, as cold temperatures can dull the rich chocolate notes.
If you have leftover ganache, it can be stored in the refrigerator for up to a week as well. Just make sure to reheat it gently in the microwave or over a double boiler before using, stirring until it's supple and glossy again. This keeps the ganache smooth for drizzling or dipping.
Variations and Additions
Experimenting with flavors can take this chocolate cake to new heights! Add a cup of chopped nuts, such as walnuts or hazelnuts, to the batter for added texture. You might also fold in some fresh berries or orange zest for a delightful twist that brings a burst of freshness against the rich chocolate.
Consider trying different types of chocolate for the ganache; swapping dark chocolate for milk chocolate will yield a sweeter topping. Alternatively, a sprinkle of sea salt over the ganache before it sets creates a luxurious contrast to the sweetness of the cake, making every bite delectable.
Questions About Recipes
→ Can I make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free blend.
→ How do I store the cake?
Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
→ Can I use any type of olive oil?
It's best to use a high-quality extra virgin olive oil for the best flavor.
→ Is this cake suitable for freezing?
Yes, you can freeze the uniced cake for up to 3 months. Thaw it in the refrigerator overnight before serving.
Chocolate Cake With Olive Oil
I love making this Chocolate Cake with Olive Oil because the combination of rich chocolate and fruity olive oil creates a unique depth of flavor. The texture is incredibly moist, and the olive oil adds a luxurious mouthfeel that really elevates the cake. It's easy to prepare and perfect for any occasion, from casual gatherings to fancy dinner parties. Plus, the aroma that fills the kitchen while it bakes is simply irresistible!
Created by: Blair Hudson
Recipe Type: Sugar Rush Kitchen
Skill Level: Intermediate
Final Quantity: 8 servings
What You'll Need
For the Cake
- 1 ¾ cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 1 cup olive oil
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1 cup hot coffee
For the Ganache (optional)
- 1 cup heavy cream
- 8 ounces dark chocolate, chopped
- 2 tablespoons olive oil
How-To Steps
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
In another bowl, beat the eggs, and then add the olive oil, buttermilk, and vanilla extract until well combined.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Stir in the hot coffee until smooth.
Pour the batter into the prepared pans and bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
To make the ganache, heat the heavy cream in a saucepan until just simmering. Pour it over the chopped chocolate and let it sit for a minute before stirring until smooth. Add olive oil and mix well.
Once the cakes are cool, place one layer on a serving plate, spread some ganache over it, then top with the second layer and cover the whole cake with ganache.
Extra Tips
- Using high-quality olive oil will enhance the flavor of the cake. Additionally, feel free to add a pinch of sea salt to the ganache for a contrasting flavor.
Nutritional Breakdown (Per Serving)
- Calories: 380 kcal
- Total Fat: 26g
- Saturated Fat: 15g
- Cholesterol: 195mg
- Sodium: 85mg
- Total Carbohydrates: 32g
- Dietary Fiber: 3g
- Sugars: 24g
- Protein: 6g