Chocolate Olive Oil Cake

Chocolate Olive Oil Cake is the perfect cake for chocolate lovers, with a dense chocolate filling and chunky chocolatey garnish.

For the Cake:
 1 cup flour
 ½ cup cocoa powder
 2 tsp baking powder
 ¼ tsp salt
 ¾ cup sugar
 1 cup plain yogurt or sour cream
 3 eggs
 1 tbsp vanilla
 ⅔ cup Colavita Extra Virgin Olive Oil
 3 ½ oz Perugina Dark Chocolate 51%, chopped
For the Ganache and Garnish:
 7 oz Perugina Dark Chocolate 51%, chopped
 1 cup heavy cream
 5 Perugina Milk or Dark Chocolate Baci, coarsely chopped

1

Preheat oven to 350 degrees. Grease and flour a 9-inch cake pan.

2

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.

3

Add the flour mixture to the wet ingredients in 2 batches, stirring gently after each addition until

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well combined. Fold in the chopped chocolate bar.

5

Pour batter into the prepared pan and bake for 40-45 minutes until a toothpick inserted in the

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center comes out clean. Do not overbake. Cool in the pan for10-15 minutes, then turn onto a wire

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rack to cool completely.

8

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.

9

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

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cake. Start at the center of the cake and work outward, until the ganache covers the top and sides

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of the cake completely. Let ganache cool to room temperature before sprinkling the chopped Baci

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over top.