This Chocolate Olive Oil Cake will change your life! An incredibly moist chocolate cake layered with whipped cream, topped with a decadent mocha glaze.
Servings : 20
Prep Time 30 minutesmins
Cook Time 50 minutesmins
Total Time 1 hourhr30 minutesmins
Ingredients
For the Cake
3cupsall-purpose flour
2cupsgranulated sugar
6tablespoonscocoa powder
2teaspoonsbaking soda
½teaspoontable salt
¾cupextra virgin olive oil
2tablespoonswhite vinegar
1tablespoonpure vanilla extract
2cupscold water
For the Whipped Cream
2cupsheavy cream
1teaspoonpure vanilla extract
2tablespoonssugar
For the Mocha Glaze
¼cupprepared espresso
1½cupsheavy cream
2¾cupssemi-sweet chocolate chips,chopped
Instructions
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.
Quality Ingredients: Choose a good quality extra virgin olive oil. Its subtle fruitiness will complement the rich chocolate flavor without overpowering it.
Cocoa Powder: Always sift your cocoa powder together with the other dry ingredients to eliminate any lumps.
Pan Preparation: Lining your cake pans with parchment paper circles and buttering and flouring will ensure a smooth release every time.
Baking: Olive oil cakes tend to be moist. To make sure you're not overbaking, start checking for doneness a couple of minutes earlier than the recipe suggests.
Cooling Time: Allow the cake layers to cool completely before assembling. This will make sure the whipped cream and mocha glaze don't melt upon contact.
Flavor Boost: For an extra kick, consider adding a pinch of sea salt or flaky salt to the top after glazing. The salt will enhance the chocolate flavor and add a gourmet touch.
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.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.