Chocolate Olive Oil Cake
Chocolate Hazelnut Cannoli
January 1, 2015
Baci-Stuffed Italian Chocolate Cake
January 1, 2015
Chocolate Olive Oil Cake
Chocolate Olive Oil Cake is the perfect cake for chocolate lovers, with a dense chocolate filling and chunky chocolatey garnish.
Ingredients
Directions
Preheat oven to 350 degrees. Grease and flour a 9-inch cake pan.
In a medium bowl, whisk together flour, cocoa, baking powder and salt. In a large bowl, beat the sugar, yogurt or sour cream, eggs, vanilla and olive oil with an electric mixer until smooth.
Add the flour mixture to the wet ingredients in 2 batches, stirring gently after each addition until
well combined. Fold in the chopped chocolate bar.
Pour batter into the prepared pan and bake for 40-45 minutes until a toothpick inserted in the
center comes out clean. Do not overbake. Cool in the pan for10-15 minutes, then turn onto a wire
rack to cool completely.
Meanwhile, make the ganache by placing the chopped chocolate in a medium bowl. Heat the cream in a small saucepan over medium heat until it just begins to bubble at the edges.
Pour the hot cream over the chopped chocolate and let stand for 2 minutes. Whisk the chocolate and cream until smooth and shiny. Let the ganache cool slightly before pouring it over the cooled
cake. Start at the center of the cake and work outward, until the ganache covers the top and sides
of the cake completely. Let ganache cool to room temperature before sprinkling the chopped Baci
over top.
Shop this recipe
Ingredients
Directions
Preheat oven to 350 degrees. Grease and flour a 9-inch cake pan.
In a medium bowl, whisk together flour, cocoa, baking powder and salt. In a large bowl, beat the sugar, yogurt or sour cream, eggs, vanilla and olive oil with an electric mixer until smooth.
Add the flour mixture to the wet ingredients in 2 batches, stirring gently after each addition until
well combined. Fold in the chopped chocolate bar.
Pour batter into the prepared pan and bake for 40-45 minutes until a toothpick inserted in the
center comes out clean. Do not overbake. Cool in the pan for10-15 minutes, then turn onto a wire
rack to cool completely.
Meanwhile, make the ganache by placing the chopped chocolate in a medium bowl. Heat the cream in a small saucepan over medium heat until it just begins to bubble at the edges.
Pour the hot cream over the chopped chocolate and let stand for 2 minutes. Whisk the chocolate and cream until smooth and shiny. Let the ganache cool slightly before pouring it over the cooled
cake. Start at the center of the cake and work outward, until the ganache covers the top and sides
of the cake completely. Let ganache cool to room temperature before sprinkling the chopped Baci
over top.