Chocolate cake with olive oil and chocolate ganache

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

Cocoa is normally astringent, the lack of fat tends to dry out the dough so that later the cake is not usually as juicy as those with chocolate, and therefore butter. However, when extra virgin olive oil is used, it emulsifies very well with the ingredients helping to make the cake moist and soft , and so juicy you won't believe it (almost like a brownie).

The final touch to this cake is a fluffy and soft chocolate cream that makes it a dream come true.

KitchenAid Artisan 5KSM175 food processor and removable PushPan nonstick pan

Ingredients

For the cake:

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

For the ganache:

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

Preparation

1. Preheat the oven to 180 ° C.
2. We cover the bottom of our 20 cm push pan mold with baking paper and grease the whole mold well.
3. In the glass bowl of the Kitchen Aid we mix the sugar (of both kinds), with the eggs and beat at medium high speed until they have foamed a little. Then add the vanilla and 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, beating each time just until combined after each addition.
6. Pour the dough into our mold and bake for about 50 minutes until when you prick the mold with a toothpick it comes out clean. The dough will be wet in the center, but that's what it's all about.
7. Let cool in the pan for about 10 minutes and then turn out to cool completely.
8. While it cools, we prepare the cream or chocolate ganache.
9. Put the chopped chocolate in a bowl.
10. Boil the cream and pour half of it over the chopped chocolate. Let rest for 30 seconds and starting in the center of the bowl, stir slowly with a Le Creuset spatula until well combined.
11. Then add the remaining boiled cream and stir slowly. Now add the butter and vanilla, stirring until fully incorporated.
12. We cool in the fridge for about 30 minutes and after this time, we beat with rods until the color is clear. Increase mixer speed to medium speed and beat until mixture thickens and forms stiff peaks.
13. We distribute our chocolate cream on the cake and serve. I like to cut it with a very sharp knife so that the layers of cake and cream are well differentiated. , and to enjoy!

KitchenAid Artisan 5KSM175 kitchen robot , removable PushPan non-stick mold and Japanese Miyabi Santoku knife in Damascus steel .