Hello everyone! This is an easy recipe for a rich, decadent and unique chocolate cake with a dark chocolate ganache!
The special ingredient in this cake is, of course, olive oil. Don’t worry, it won’t taste like olive oil. It just adds depth to the chocolate flavor, as does the espresso powder.
As with almost any chocolate dessert, espresso powder improves the chocolate flavor. It will only taste like coffee if you add a lot, but in this recipe you will only need 1/4 tsp.
This cake is also vegan, although the ganache is not. You can easily make it vegan though by using something like coconut cream in place of regular cream.
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Without further ado, here is the recipe!
Olive Oil Dark Chocolate Cake
Difficulty: Easy16
servingsFudgy and rich, a chocolate cake made with olive oil!
Ingredients
1 1/2 cups (190g) all-purpose flour
1 cup (200g) granulated sugar
1/4 cup (25g) unsweetened cocoa powder*
1 tsp baking soda
1/2 tsp salt
1/4 tsp espresso powder (optional, but highly recommended)
1 tbsp apple cider vinegar
1 tsp vanilla extract
1/3 cup (67g) olive oil
1 cup (227g) water
Ganache:
1 1/2 tbsp corn syrup
1/4 + 1/8 cup (85g) heavy cream
6oz (170g) chocolate of choice (I used dark)
1/4 tsp vanilla extract
Directions
- Preheat oven to 350°F and lightly grease a 9×9 oven-safe pan.
- In a large bowl whisk together the flour, sugar, cocoa powder, baking soda, salt and espresso powder (if using). Add the water, oil, vinegar and vanilla and whisk until smooth. Pour into the prepared pan and bake for 28-34 minutes, or until a toothpick comes out with a few moist crumbs. Let cool completely.
- For the ganache: Combine the cream and corn syrup in a microwave safe container. Heat until it begins to bubble. Add the chocolate to a heat-safe bowl, then pour the hot cream mixture over it and let it sit for 2 minutes. Mix using a fork or whisk until completely smooth. This will take a couple minutes, and may look off while mixing, but it just takes a little time to become smooth. Add in the vanilla.
- Spread the ganache evenly over the cake. Store at room temperature for a couple days, or in the fridge for a week. You can also freeze it for a couple months. Enjoy!
Recipe Video
Notes
- *You can use any cocoa powder you would like, but my favorite with this recipe is dutch-processed. I used a blend of black cocoa and regular dutched for mine.
Thank you for viewing my recipe! If you have any comments or questions, please feel free to leave them below!
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