Chocolate Olive Oil Cake with Ganache is a dessert that might sound fancy, but it’s surprisingly simple to make and incredibly delicious. This moist and decadent cake is perfect for any occasion, from a casual weeknight treat to a special celebration.
Why You Will Love This Recipe
This Chocolate Olive Oil Cake with Ganache is a winner for so many reasons. First, the olive oil adds a unique richness and moisture that you just can’t get with butter. The cake is incredibly tender and stays fresh for days. The chocolate ganache on top is the perfect complement, adding a smooth, luxurious finish. Plus, it's a one-bowl recipe, meaning cleanup is a breeze! The combination of the fruity olive oil and rich chocolate is an unexpected flavor pairing that will leave everyone wanting more. This homemade chocolate cake is also naturally dairy-free, making it a great option for those with dietary restrictions.
Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- ¾ teaspoon baking powder
- ¾ teaspoon salt
- 1 ½ cups granulated sugar
- ¾ cup olive oil (good quality, not extra virgin – you want a mild flavor)
- 1 ½ cups hot coffee
- 2 large eggs
- 1 ½ teaspoons vanilla extract
For the Ganache:
- 8 ounces semi-sweet chocolate chips
- 1 cup heavy cream
Step-by-Step Instructions
1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. This prevents the cake from sticking and ensures it comes out cleanly.
2. Combine Dry Ingredients:
In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Make sure everything is well combined to avoid any clumps.
3. Add Sugar and Olive Oil:
Add the sugar and olive oil to the dry ingredients. Mix until just combined. Don't overmix at this stage; you just want everything to be evenly moistened.
4. Add Coffee:
Gradually pour in the hot coffee while mixing on low speed. The batter will be thin, but don't worry – that's normal!
5. Add Eggs and Vanilla:
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. The batter should now be smooth and well combined.
6. Bake the Cake:
Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
7. Cool the Cake:
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. This prevents the cake from sticking and breaking.
8. Make the Ganache:
While the cake is cooling, make the ganache. Place the chocolate chips in a heat-safe bowl.
9. Heat the Cream:
Heat the heavy cream in a saucepan over medium heat until it just begins to simmer. Don't let it boil!
10. Pour Over Chocolate:
Pour the hot cream over the chocolate chips and let it sit for 1 minute. This will allow the heat to melt the chocolate.
11. Stir Until Smooth:
Gently stir the chocolate and cream together until the chocolate is completely melted and the ganache is smooth and glossy.
12. Glaze the Cake:
Once the cake is completely cool, pour the ganache over the top, allowing it to drip down the sides. You can use a spatula to spread it evenly.
13. Let it Set:
Let the ganache set for at least 30 minutes before serving. This will give it a nice, firm texture.
Serving Suggestions
This Chocolate Olive Oil Cake with Ganache is wonderful on its own, but it also pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. The cool creaminess complements the rich, decadent cake perfectly.
For a more sophisticated pairing, try serving it with fresh berries like raspberries or strawberries. The tartness of the berries cuts through the sweetness of the cake and ganache, creating a balanced flavor profile.
This homemade chocolate cake is perfect for birthdays, anniversaries, or any special occasion. Its elegant appearance makes it a show-stopping centerpiece for any dessert table. You can also dress it up with a dusting of cocoa powder or a sprinkle of sea salt for an extra touch of flair.
Storage and Reheating
To store, wrap the Chocolate Olive Oil Cake with Ganache tightly in plastic wrap or place it in an airtight container. It will keep at room temperature for up to 3 days or in the refrigerator for up to 5 days. The cake actually stays quite moist thanks to the olive oil!
If you refrigerate the cake, the ganache may harden. To soften it, simply let the cake sit at room temperature for about 30 minutes before serving. Reheating isn't typically necessary, but if you prefer a warm slice, you can microwave it for a few seconds. Be careful not to overheat it, or the ganache will melt too much.
Key Details
- Prep time: 20 minutes
- Cook time: 30-35 minutes
- Total time: 50-55 minutes
- Servings: 8-10 slices
Required equipment:
- 9-inch round cake pan
- Large mixing bowl
- Whisk
- Saucepan
- Wire rack
Chocolate Olive Oil Cake with Ganache
Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- ¾ teaspoon baking powder
- ¾ teaspoon salt
- 1 ½ cups granulated sugar
- ¾ cup olive oil good quality, not extra virgin - you want a mild flavor
- 1 ½ cups hot coffee
- 2 large eggs
- 1 ½ teaspoons vanilla extract
- 8 ounces semi-sweet chocolate chips
- 1 cup heavy cream
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- Add the sugar and olive oil to the dry ingredients. Mix until just combined.
- Gradually pour in the hot coffee while mixing on low speed.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake is cooling, make the ganache. Place the chocolate chips in a heat-safe bowl.
- Heat the heavy cream in a saucepan over medium heat until it just begins to simmer.
- Pour the hot cream over the chocolate chips and let it sit for 1 minute.
- Gently stir the chocolate and cream together until the chocolate is completely melted and the ganache is smooth and glossy.
- Once the cake is completely cool, pour the ganache over the top, allowing it to drip down the sides.
- Let the ganache set for at least 30 minutes before serving.
