CHOCOLATE OLIVE OIL CAKE
No pleasure, no rapture, no exquisite sin greater...than chocolate cake.
OK, so I’m paraphrasing this memorable line from auteur Kevin Smith; however, it doesn’t mean these words do not hold true when describing my luxueusement indulgent, Chocolate Olive Oil Cake.
Easy as a breeze to make, with Extra Virgin lending a fruity note and tender crumb; topped with a Chocolate Caramel Ganache using Ghirardelli Bittersweet Chocolate Chips and %100 Cocoa Powder for the batter.
So, what are you waiting for? Cosset yourself with this cake immediately, because I'm all out of ideas.
CAKE PREP/BAKE TIME: One Hour
GANACHE PREP/COOK TIME: 20 - 30 Minutes
Makes One Half Sheet Cake (9” X 13” Pyrex Dish, or Baking Pan)
INGREDIENTS
CAKE
2 Cups – All Purpose Flour
1/2 Cup – Ghirardelli 100% Cocoa Powder
1 Cup – Granulated Sugar
1 Tsp – Baking Powder
1 Tsp – Baking Soda
1 Tsp – Table Salt
1 ½ Cups – Buttermilk
1 Cup – Extra Virgin Olive Oil
2 Large Eggs
1 Tsp – Pure Vanilla Extract, or
1 Tsp – Coffee Extract, or
1 Tb – Strong Brewed Coffee, or
1 ½ Tsp – Instant Coffee
CHOCOLATE CARAMEL GANACHE
1 Cup – Granulated Sugar
¼ Cup – Water
1 Cup – Heavy Cream
1 Tsp – Pure Vanilla Extract
1 ½ Cups – Ghirardelli 60% Cacao Bittersweet Chocolate Chips
1 Stick – Unsalted Butter (Chilled); Cut Into 8 Pieces.
Pinch of Kosher Salt
THE NITTY GRITTY
Preheat oven to 350º. Grease dish with butter dusted with Cocoa Powder.
CAKE – In a large mixing bowl, whisk together AP, cocoa powder, sugar, BP, BS and salt till fully combined. Add in buttermilk, oil, vanilla and coffee extracts; whisk till blended.
Pour batter into dish; spread evenly using an offset spatula. Tap dish lightly to remove any bubbles from batter.
Place dish on middle oven rack; bake for 35 – 40 minutes, or till a toothpick or skewer pulls clean.
Allow cake to cool for 1 – 2 hours before adding ganache.
CHOCOLATE CARAMEL GANACHE – In a medium saucepan, add sugar and water; swirl mixture around in pan – do not stir – and let simmer at medium high heat to a rich, amber color. Add vanilla carefully (sputtering will occur). Add cream; whisk to combine. Remove from heat; add chocolate chips and continue to whisk. Add butter, whisking one piece at a time, till each pat dissolves into mixture. Add salt.
Whisking occasionally, let ganache cool for about 15 – 20 minutes, or till slightly thick.
Pour ganache over cake evenly; let set for 30 minutes to an hour before serving.
Cover dish with foil or in airtight container for 5 – 7 days. Heat refrigerated slices in microwave for 30 seconds to one minute to soften ganache.
JANUARY 27, 2021
