Indulge in the sultry seduction of my Dark Chocolate Olive Oil Cake. With every decadent bite, surrender to the luscious embrace of rich, dark cocoa. Its tender, fudgy crumb will tempt your senses, melting like liquid velvet on your tongue, while a subtle undercurrent of extra-virgin olive oil adds an alluring, slightly peppery intrigue. Drizzled with a glossy, dark chocolate ganache, this cake is a seductive symphony of flavors and textures that will leave you craving for more.
Vibe: How about playing the classic and soulful "At Last" by Etta James? Its timeless melody and romantic lyrics will add an enchanting touch to your baking experience, making it even more special and memorable.
Booze: For a divine pairing, savor this indulgence with a glass of velvety red wine, such as a luscious Merlot or a robust Cabernet Sauvignon. The wine's dark fruit notes will harmonize beautifully with the cake's intense chocolate flavors.
Set the Scene: To complete your self-care ritual, why not complement your cake with a warm bath infused with lavender essential oil? Sink into the fragrant waters, let the stresses of the day melt away, and emerge refreshed and ready to savor every moment with your sumptuous creation.
1 cup all-purpose flour
1/2 cup dark cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup granulated sugar
1/2 cup extra-virgin olive oil
2 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
1/2 cup strong brewed coffee, cooled
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a medium bowl, whisk together the flour, dark cocoa powder, baking soda, and salt. Set aside.
In a large mixing bowl, combine the granulated sugar and olive oil. Mix until well combined and slightly pale.
Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
Mix in the vanilla extract.
Gradually add the dry flour mixture to the wet ingredients, alternating with buttermilk. Begin and end with the dry ingredients, mixing until just combined.
Stir in the cooled brewed coffee. The batter will be thin; this is normal.
Pour the batter into the prepared cake pan.
Bake in the preheated oven for about 30 - 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Once the cake is fully cooled, you can dust it with powdered sugar or drizzle with melted dark chocolate for an extra touch of decadence.
Slice and serve the moist dark chocolate olive oil cake.
Chocolate Ganache Frosting:
The chocolate ganache frosting adds a luscious and decadent layer to your dark chocolate olive oil cake without using buttercream.
6 oz (170g) dark chocolate, finely chopped
1/2 cup heavy cream
Place the finely chopped dark chocolate in a heatproof bowl.
In a small saucepan, heat the heavy cream over medium heat until it just starts to simmer. Be careful not to let it boil.
Pour the hot cream over the chopped chocolate. Let it sit undisturbed for about 1 minute to allow the heat to melt the chocolate.
Gently whisk the mixture until the chocolate is completely melted and the ganache is smooth and glossy.
Allow the ganache to cool and thicken for about 10-15 minutes before using it as frosting.
Once the ganache has reached a spreadable consistency, you can use a spatula or the back of a spoon to spread it evenly over the cooled cake.
If you want to create a drip effect, you can allow some of the ganache to drip down the sides of the cake.
Let the ganache set for a little while before slicing and serving the cake.