My cake came out a little denser than I anticipated, but I also used an 8″ spring-form pan rather than the 9″ recommended by the recipe. I did have a little trouble with the whipped ganache – I think I was slightly over-zealous with whipping, so it didn’t look as nice and smooth as it was meant to. However, all that said – it came out super delicious, dark and dense, and well worth the effort. I look forward to perfecting this particular recipe in the future!
Chocolate Olive Oil Cake (courtesy of Bake From Scratch)
2/3 cup Dutch process cocoa powder, sifted
1/2 cup boiling water
1 cup granulated sugar
1 cup firmly packed light brown sugar
3/4 cup extra-virgin olive oil
3 large eggs, room temperature
1 tsp vanilla extract
2 cups AP flour
1 1/4 tsp baking powder
1 tsp kosher salt
Whipped Ganache (recipe follows)
Preheat oven to 350°F (180°C). Line bottom of a 9-inch springform pan with parchment paper; butter sides of pan.
In a small bowl, whisk together cocoa and ½ cup (120 grams) boiling water. Let cool slightly.
In a large bowl, whisk together sugars, oil, eggs, and vanilla until well combined.
In a medium bowl, whisk together flour, baking powder, and salt. Gradually add flour mixture to sugar mixture alternately with cocoa mixture, beginning and ending with flour mixture, whisking just until combined after each addition. (Batter will be thin.) Pour batter into prepared pan.
Bake until a wooden pick inserted in center comes out with just a few moist crumbs, 45 to 50 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Top with Whipped Ganache. Serve immediately.
Whipped Ganache (courtesy of Baked From Scratch)
10.5 ounces 60% cacao bittersweet chocolate, chopped
1 1/4 cups heavy whipping cream
2 tbsp unsalted butter, softened
1 tsp vanilla extract
Place chopped chocolate in a large heatproof bowl.
In a small saucepan, bring cream to a simmer over medium-low heat. Pour half of hot cream over chocolate; let stand for 30 seconds. Starting in center of bowl, slowly stir with a rubber spatula until combined. Add remaining hot cream, and slowly stir to combine. Add butter and vanilla, stirring until fully incorporated. Refrigerate, uncovered, until thickened, about 30 minutes.
Transfer ganache to the bowl of a stand mixer fitted with the whisk attachment. With mixer on low speed, beat ganache until it lightens in color. Increase mixer speed to medium, and beat until mixture thickens and holds stiff peaks. (If ganache texture starts to look granular, you’ve overwhipped.) Use immediately.