Chocolate olive oil cake is a luscious and indulgent dessert that takes traditional cake to the next level, offering a rich flavor with a moist, tender crumb. This delightful treat not only satisfies your chocolate cravings but also showcases the unique depth that olive oil brings, making it a must-try for any chocolate lover.
The Essence of Fall
As the leaves change colors and the air turns crisp, there’s something irresistible about indulging in a hearty, dark chocolate cake. This time of year invites cozy gatherings and comforting flavors, making it the perfect opportunity to bake something special.
The Secret Ingredient: Olive Oil
What sets this Chocolate Olive Oil Cake apart is the use of olive oil as the primary fat. The incorporation of olive oil not only enhances the cake’s flavor but also ensures a moist, tender crumb that you can enjoy with every bite. This is a delightful twist on traditional cake recipes that rely on butter.
Ganache Frosting for Chocolate Olive Oil Cake: A Perfect Pairing
Topping this cake with a rich ganache frosting adds an indulgent element while balancing sweetness. The bittersweet chocolate pairs well with the olive oil, creating a cohesive flavor that is sure to impress. Unlike conventional frostings, ganache offers a smoother, less sugary finish, allowing the chocolate flavor to shine.
Fun Additions for Chocolate Olive Oil Cake: Meringue Ghosts
To embrace the seasonal spirit, I incorporated whimsical meringue ghosts into the presentation. These light and airy treats are not just adorable; they add a fun touch to your Halloween or fall-themed gatherings. They’re surprisingly easy to make and provide a delightful contrast to the rich chocolate cake.
Making Meringue Ghosts
Meringue ghosts are made from egg whites and sugar, with cream of tartar added to stabilize the mixture and ensure it holds its shape after beating. To pipe the ghosts, use a piping bag fitted with a large round tip, positioning the tip perpendicular and close to the baking sheet. Squeeze the piping bag, using the tip to help spread the meringue as it flows out, lifting upward to create height for the ghosts. Feel free to experiment with different shapes, but be cautious not to make the ghosts too tall, as this may cause them to collapse before they set in the oven.
Ghost Eyes
There are a couple of ways to create eyes for the meringue ghosts. You can either use candy eyes and adhere them with icing gel or another type of frosting, or you can draw them on with black icing gel. Candy eyes are the easiest option and come in various sizes. At the same time, black icing gel allows you to customize the ghosts and give them unique expressions.
Plan Ahead to Make Ghosts for Chocolate Olive Oil Cake
Prepare the ghosts a day in advance to allow ample time for them to harden. Add them to the cake just before serving, as the ganache can soften the base of each meringue shape over time.
Storage
Store the Chocolate Olive Oil Cake in the refrigerator because of the ganache, ensuring it is sealed in an airtight container to prevent it from drying out. It will stay fresh for approximately 3 to 4 days. Before serving, allow the cake to sit at room temperature for an hour or two to enhance its flavor.
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Chocolate Olive Oil Cake with Ganache Frosting and Meringue Ghosts
Equipment
- 8 x 3-inch cake pan
- parchment paper or silicone baking mat
- mixer
- sifter
- baking strips (optional)
- piping bag or gallon resealable bag
- large round piping tip
Ingredients
Olive Oil Cake Ingredients
- olive oil and cocoa powder for the pan
- ½ cup Dutch-processed (dark) cocoa powder
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 cup all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- 3 large eggs, room temperature
- 1 egg yolk, room temperature
- ⅔ cup olive oil, light for baking
- 1 ⅓ cups sugar
Ganache Frosting Ingredients
- 4 ounces bittersweet chocolate drops or chopped chocolate (at least 60 percent cacao)
- ½ cup heavy cream
- ½ teaspoon vanilla extract (optional)
Ghost Meringue Ingredients
- 4 egg whites, room temperature
- ½ teaspoon cream of tartar
- 1 cup sugar
- 1 tube of black decorating icing gel
- candy eyes
Instructions
Directions for Cake
- Preheat the oven to 325°F. Oil an 8×2-inch round cake pan with olive oil and line the bottom of the pan with round-cut parchment paper. Oil the paper and dust pan lightly with cocoa.
- In a microwave bowl, boil ½ cup of water. Meanwhile, sift the cocoa powder into a bowl. Stir 6 tablespoons of the boiling water into the cocoa until it’s smooth and glossy. Add extra water if needed. Stir in the vanilla and almond extracts. Set aside to cool.
- In another small bowl, mix together the flour, salt, and baking soda and set aside.
- In the bowl of a stand mixer, combine the eggs and yolk, olive oil, and sugar. Beat on medium-high speed 2-3 minutes until thick and creamy. Reduce the speed to low and gradually add the cooled cocoa mixture until it’s well combined, scraping down the sides of the bowl. Gradually mix in the dry ingredients until just combined, scraping down the sides of the bowl.
- Place wet, bake-even strips* around the outside of the cake pan and secure.
- Pour the batter into the prepared cake pan.
- Bake in the center of the oven on the middle rack until a toothpick comes out with a few moist crumbs clinging to it but with no wet batter, 55 to 60 minutes. Let cool for a few minutes. Then run a thin knife around the inside edge to release the cake. Turn the cake out on a cooling rack and discard the paper liner. Cool completely.
Directions for Ganache
- Heat the cream in a saucepan or in the microwave until the mixture begins to steam, just before boiling. It should be about 180°-190°.
- Pour hot cream over the chopped chocolate in a bowl. Let it sit for 5 minutes. Add vanilla extract, if desired. Stir until smooth.
- Use ganache while the chocolate is still warm, but has started to thicken. Reheat if it thickens too much as you work.
Directions for Ghost Meringues
- Preheat oven to 225°. Place parchment paper on a baking sheet and spray it with non-stick cooking spray.
- Using a mixer with a whisk attachment, beat egg whites on medium speed until they become foamy.
- Add cream of tartar and continue to beat.
- Add sugar one tablespoon at a time while beating.
- Increase the speed to medium-high and beat until stiff peaks form.
- Place the meringue mixture into a piping bag with a large round tip, and pipe onto parchment paper to make a ghost shape about 2 inches tall. Press down and lift up to create layered stacks for each ghost. Experiment with shapes. If you have to start over, scrape up the meringue and place it back in the mixer to beat it again until stiff.
- Bake ghosts for about 1 hour.
- Turn off the oven and cool the ghosts until they turn hard. This can take a few hours.
- Add candy eyes with icing gel or draw your own with the black gel.