Chocolate cake with olive oil and chocolate ganache

A long time ago I discovered that pure cocoa and oil work very well. I personally love cakes made with butter, but olive oil gives an unmatched flavor and texture in cakes made with cocoa.

Normally cocoa is astringent; the lack of fat tends to dry out batters so the cake usually isn't as moist as those made with chocolate, and therefore butter. However, when extra virgin olive oil is used, it emulsifies very well with the ingredients helping the cake stay moist and tender, and so moist you won't believe it (almost like a brownie).

The finishing touch on this cake is a fluffy, smooth chocolate cream that turns it into a dream come true.

KitchenAid Artisan 5KSM175 stand mixer and removable nonstick PushPan pan

Ingredients

For the cake:

• 50 g pure cocoa powder
• 120 ml boiling water
• 200 g granulated sugar
• 220 g brown sugar
• 175 ml extra virgin olive oil
• 3 large eggs
• 1 teaspoon of pure vanilla extract
• 250 g flour
• 1¼ teaspoons baking powder
• A pinch of salt

For the ganache:

• 200 g dark chocolate at least 60%
• 200 ml heavy cream 35% fat
• 30 g butter at room temperature
• 1 teaspoon pure vanilla extract

Directions

1. Preheat the oven to 180 °C.
2. Line the bottom of our push pan 20 cm pan with baking paper and grease the entire pan well.
3. In the glass bowl of the Kitchen Aid mix the sugars (both types) with the eggs and beat at medium-high speed until they are slightly foamy. Then add the vanilla and the oil and beat for one minute.
4. In a small bowl, mix the cocoa with the boiling water.
5. Add the salt and baking powder to the bowl with the eggs and sugar and begin adding the flour to the mixture alternating with the cocoa mixture and beating only until combined after each addition.
6. Pour the batter into our pan and bake about 50 minutes until a skewer inserted comes out clean. The center will remain moist, but that's the point.
7. Let cool in the pan for about 10 minutes and then unmold and let cool completely.
8. While it cools, prepare the chocolate cream or ganache.
9. Place the chopped chocolate in a bowl.
10. Bring the cream to a boil and pour half of it over the chopped chocolate. Let rest for 30 seconds and, starting from the center of the bowl, stir slowly with a Le Creuset spatula until well combined.
11. Then add the remaining hot cream and stir slowly. Now add the butter and vanilla, stirring until fully incorporated.
12. Chill in the fridge for about 30 minutes and after this time, whisk with a whisk until the color lightens. Increase the mixer speed to medium and beat until the mixture thickens and forms stiff peaks.
13. Spread our chocolate cream over the cake and serve. I like to cut it with a very sharp knife so the layers of cake and cream remain well defined. , and enjoy!

KitchenAid Artisan 5KSM175 stand mixer, removable nonstick PushPan pan and Miyabi Santoku Japanese Damascus steel knife.