This Chocolate Olive Oil Cake is a must-try! Incredibly moist and rich, it’s layered with whipped cream and topped with a decadent mocha glaze for the ultimate chocolate indulgence.
Preheat the oven to 350˚F. Coat the insides of two 9-inch cake pans with butter. Afterward, add a bit of flour to each, shaking and rotating the pans to ensure they're fully dusted. Set aside.
In your stand mixer's bowl, sift together the flour, sugar, cocoa, baking soda, and salt. Pour in the oil, vinegar, vanilla, and water; beat on low speed until the batter is combined and smooth. Evenly distribute the batter between the two cake pans.
Bake for 30 minutes or until a toothpick inserted in the center of the cake comes out clean. Put the cake pans on cooling racks and cool for 15 to 20 minutes before removing the cakes from the pans to let them cool completely.
Before you start filling and stacking, trim and level the cake layers. Sometimes cakes bake with a slight hump on top. Use a long serrated knife to trim off any domes that bake up on the tops of your cakes.
For The Whipped Cream
Meanwhile, whisk together the whipping cream, vanilla, and sugar in a bowl. Cover and chill in the refrigerator for 20 to 30 minutes. Then remove from the fridge and, using a mixer, beat the mixture until stiff peaks form.
Spread the whipped cream over one of the trimmed cooled cakes, then set the other cake layer on top. Set aside.
For The Mocha Glaze
Make the espresso.
Combine the heavy cream and chopped chocolate in a double broiler. Stir until the chocolate is completely melted and the sauce is very smooth. Stir in the brewed espresso.
Keep the glaze warm until ready to use, then pour it over the cake and spread it all around.
Cut and serve.
Notes
Refrigeration: If not serving immediately after assembling, consider refrigerating the cake to set the glaze and maintain the integrity of the whipped cream layer.
Serving: Use a hot knife (dipped in hot water and then wiped dry) for cleaner slices when cutting through the cake, especially if it has been chilled.
Storage: This cake can be stored in an airtight container in the refrigerator for up to 7 days. Allow slices to come to room temperature for 10 minutes for the best flavor and texture before serving. You can also freeze the cake for 2 to 3 months.