Orange Citrus Olive Oil Cake with Chocolate Ganache
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January 1, 2015Orange Citrus Olive Oil Cake with Chocolate Ganache
Our Orange Citrus Olive Oil Cake with Chocolate Ganache recipe is the perfect light and tangy dessert after a hearty meal.
Ingredients
Directions
Preheat oven to 350 degrees F and arrange oven rack on middle setting. Coat a 9-inch round cake pan with oil and dust with flour, tap out excess.
In a large bowl, whisk together eggs and granulated sugar. Whisk until mixture is pale yellow and well blended.
Add the milk, olive oil, orange juice and orange zest. Mix well.
In another bowl, combine the flour, polenta, baking powder, baking soda and salt.
Add the egg mixture to the dry ingredients, stirring until just blended. Be careful not to over-mix.
Pour the batter into the prepare cake pan and bake until a toothpick is inserted and comes out clean, about 40 to 50 minutes.
Remove from oven and place on a wire rack to cool completely.
Once cake has cooled, run a knife around the perimeter of the pan and invert onto a serving platter.
In a bowl fitted over a pot of simmering water, combine chocolate, heavy cream and instant espresso. Let chocolate melt completely, stirring occasionally.
Once the chocolate is completely melted, remove from simmering water and let cool for 3-5 minutes.
Top olive oil cake with ganache and serve immediately.
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Ingredients
Directions
Preheat oven to 350 degrees F and arrange oven rack on middle setting. Coat a 9-inch round cake pan with oil and dust with flour, tap out excess.
In a large bowl, whisk together eggs and granulated sugar. Whisk until mixture is pale yellow and well blended.
Add the milk, olive oil, orange juice and orange zest. Mix well.
In another bowl, combine the flour, polenta, baking powder, baking soda and salt.
Add the egg mixture to the dry ingredients, stirring until just blended. Be careful not to over-mix.
Pour the batter into the prepare cake pan and bake until a toothpick is inserted and comes out clean, about 40 to 50 minutes.
Remove from oven and place on a wire rack to cool completely.
Once cake has cooled, run a knife around the perimeter of the pan and invert onto a serving platter.
In a bowl fitted over a pot of simmering water, combine chocolate, heavy cream and instant espresso. Let chocolate melt completely, stirring occasionally.
Once the chocolate is completely melted, remove from simmering water and let cool for 3-5 minutes.
Top olive oil cake with ganache and serve immediately.