I have a thing for olive oil cakes lately. This one is a plant-based alternative to the classic chocolate cake that actually ended up being even better than the original one. Extremely soft and crumbly, the cake vanishes like thin air in the mouth. This cake is combined with a cloudy chocolate ganache that introduces you to the ideal proportion of cream and chocolate that results in a soft silky cream melting on the palate. A fairy cake recipe you shall not omit to try …
CHOCOLATE OLIVE OIL CAKE
INGREDIENTS (makes 1 layered cake of Ø 16 cm)
For the cake layers:
310 g cake flour
45 g cocoa powder
19 g baking powder
120 g dark brown sugar
80 g virgin olive oil
285 ml rice milk (or any other plant-based milk)
½ teaspoon (tsp) fine sea salt
½ tsp baking soda
½ tsp apple cider vinegar
the contents of ½ vanilla pod
For the whipped chocolate ganache:
200 g good quality dark chocolate
150 g heavy cream (soya or oat), to use for melting the chocolate
400 g heavy cream (soya or oat), to add it in the melted chocolate mix
For the dark brown sugar syrup:
2 tablespoons (tbsp) dark brown sugar
4 tbsp water
EXECUTION
IN ADVANCE (the day before or at least 8 hours in advance)
Prepare the chocolate ganache in advance by heating the chocolate pieces together with 150 g heavy cream in ‘bain-marie’ over low fire. When the chocolate is completely melted, stir well and add it to the rest of the heavy cream portion (400 g heavy cream). Stir well and cover the surface of the ganache with plastic wrap so that the wrap touches the surface of the ganache. Let it cool completely and then store in the refrigerator overnight (8 hours).
Prepare the cake layers:
Preheat the oven at 165°C (conventional).
In a large mixing bowl, sieve the cake flour and cocoa powder. Add the baking powder, the baking soda, the fine sea salt and mix well – using a wooden spoon or spatula.
In a second bowl, combine the rice milk, the dark brown sugar, the contents of the vanilla pod and stir well until the sugar is completely dissolved in the milk. Add the apple cider vinegar, the olive oil and stir once more.
Add gradually the dry ingredients to the wet ingredients and stir – using a wooden spoon or rubber spatula.
Divide the dough equally to the three spring forms – that you have previously greased with some olive oil - and bake the cakes in preheated oven at 165°C (conventional) for 20 minutes, until you insert a wooden skewer in the middle of the cakes and it comes out clean. If the dough is still wet let it bake for 5 minutes more, then check again.
When ready, remove the cakes from the oven and let them completely cool on a cooling rack before you wrap them individually in plastic wrap and store them in the refrigerator overnight or for at least 8 hours.
In the meantime prepare the dark brown sugar syrup by combining 2 tablespoons dark brown sugar and 4 tablespoons water in a small sauce pan. Stir until the sugar is completely dissolved in the water and bring the solution to a soft boil over low fire. Cook it for a few minutes (5-7mins) and remove it from fire.
THE NEXT DAY (or 8 hours later)
Ready to build the layered cake:
Take the chocolate ganache out of the refrigerator and let it rest at room temperature. In a stand or hand mixer - with the whisk attachment on – beat the ganache until it increases in volume and its colour is lighter. You can transfer the whipped chocolate ganache to an icing bag with tip to apply it easier on the cake.
Take the cakes out of the refrigerator and cut their uneven tops to create three even disks that will be the layers of your final cake.
On a serving plate, place the first cake layer and sprinkle it with some of the dark sugar syrup you made earlier. Then apply a generous portion of chocolate ganache. Place the second cake layer on top and sprinkle with the brown sugar syrup. Add another one generous portion of whipped chocolate ganache on top. Add the third cake layer and cover the sides of the cake with some more chocolate cream. Smooth it using a palette knife.
Decorate the cake according to your preference with fresh edible flowers or dried ones. For this one I used withered white roses from the garden.
NOTES
- It is advised to make the chocolate ganache and cake layers one day in advance. This will allow the chocolate ganache to firm up and be more stable for whipping. Similarly, the cakes will be more stable and less likely to break when building the layered cake.
- You can choose the time slot that is handy for you when you want to prepare your cake. You could prepare the cakes and chocolate ganache the day/night before and be ready to build the layered cake the next day. Alternatively, you could start early in the morning and be ready to build the cake in the evening of the same day (approximately 8 hours later).
- I choose to add some syrup on the cake layers to keep them moist and fresh for a longer time. However, this is optional and you may always skip this step and add some more sugar in the dough of the cakes to balance out the sweetness.
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Alexandra