Dark chocolate olive oil cake with cardamom and ganache
Dimitra's Dishes · ♥ 652 likes · 12K views · 8 min video
Read about everyday cakes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1½ cup all-purpose flour
- ½ cup cocoa powder
- 1 tsp baking soda
- ½ tsp ground cardamom
Whisk together the flour, cocoa powder, baking soda and ground cardamom and set aside.
- 5 oz dark chocolate
- 1 tsp instant coffee
- ½ cup boiling hot water
- 2 tsp pure vanilla extract
- ½ cup light olive oil
- ¼ cup extra virgin cold pressed Greek olive oil
Whisk the dark chocolate and instant coffee with the boiling water until smooth. Whisk in the vanilla and the olive oils and set aside to cool slightly.
Chocolate, coffee and two olive oils
- 3 whole eggs
- 1 cup granulated sugar
Beat the eggs and sugar with the whisk attachment on high until pale and fluffy, about two to three minutes.
Add the chocolate mixture and mix on medium, then on low add the flour in a few batches until just combined. Finish with a spatula, scraping the bottom and sides.
Combining the batter
- baking spray or olive oil
Grease a springform pan with baking spray or olive oil, line the bottom with a round of parchment, pour in the batter and smooth it. Set the springform over a baking pan in case it leaks.
The springform pan
Bake on the center rack at 325F for 35 to 45 minutes; the center stays fudgy and a toothpick will seem uncooked. Bake until a toothpick comes out clean for a firmer cake.
- ½ cup heavy whipping cream
- 4 oz semi-sweet chocolate
- ½ tsp pure vanilla extract
Ganache: whisk the almost-boiling cream with the semi-sweet chocolate and vanilla until melted and shiny.
Unmold onto a platter, removing the parchment only if the cake is firm enough. Pour the ganache on top and spread so it drips down the sides.
Unmolding and pouring the ganache
- heavy cream
- powdered sugar
- vanilla extract
Serve with a dollop of whipped cream: heavy cream, powdered sugar to taste and a splash of vanilla whipped until thick and creamy.
variation: for a fudgier center, check at 35 minutes and take it out when the sides are cooked and the center set but gooey; for a cakier one go the full 45 minutes.
Tasting: cakey or fudgy