Chocolate Olive Oil Cake Recipe
Decadent chocolate cake topped with rich chocolate ganache, garnished with whipped coconut cream.
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Ingredients
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Cake Ingredients
Method
Cake Directions
- 1
Prepare the Cake Batter
Preheat your oven to 350°F (175°C) and grease and flour a 9-inch round cake pan. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. In another bowl, mix the olive oil, vanilla extract, and eggs until well combined. Add the wet ingredients to the dry ingredients and mix until just combined. Gradually stir in the boiling water until the batter is smooth.
- 2
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 clean. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- 3
Make the Ganache
While the cake is cooling, prepare the ganache. Chop the dark chocolate and place it in a heatproof bowl. Heat the heavy cream in a saucepan over medium heat until it begins to simmer. Pour the hot cream over the chocolate and let it sit for 5 minutes, then stir until smooth.
- 4
Prepare the Whipped Coconut Cream
In a mixing bowl, combine the coconut cream, powdered sugar, and vanilla extract. Whip with an electric mixer until soft peaks form.
- 5
Assemble the Cake
Once the cake is completely cool, pour the ganache over the top, allowing it to drizzle down the sides. Top with dollops of whipped coconut cream before serving.
