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Chocolate Olive Oil Cake

Yields8 ServingsPrep Time10 minsCook Time40 minsTotal Time50 mins

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

Chocolate Olive Oil Cake

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
  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

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.

Nutrition Facts

Servings 8