Chocolate olive oil cake and slice

Chocolate Olive Oil Cake

Moist and chocolate-y and made even more special with the addition of our Organic Little Gems.

Perfect as a celebration cake! Made by our friend and collaboraor Shelley @ Shelley Good Eats. Have your cake and eat it too!

Shelley Judge
Prep Time: 20 minutes
Cook Time: 35 minutes
Cool Time: 90 minutes
Serves: 12 slices

Ingredients

Cake

Ganache Topping

Method

Cake

  1. Preheat oven to 160 Degrees Celsius. Line a square cake tin with baking paper.
  2. In a large bowl whisk flour, sugar, cocoa and baking powder.
  3. In a jug or small bowl, whisk together vinegar, vanilla, olive oil and water.
  4. Combine the wet ingredients into the dry ingredients until fully combined.
  5. Pour in to the prepared cake tin and bake in the oven for 30minutes or until a toothpick inserted in the center comes out clean.
  6. Cool completely before icing.

Ganache Topping

  1. In a small saucepan heat the cream until it just starts to bubble on the edge.
  2. Remove from heat and stir through chocolate drops.
  3. Leave for 10mins before whisking with a fork to fully combine the cream and chocolate.
  4. Then allow to cool completely (30mins-1hr).
  5. Once cool beat the ganache with electric beaters for 2-3 mins until it starts to stiffen.
  6. Remove the cake from the tin, spread with the whipped ganache and top with coloured gems!
Chocolate olive oil cake and slice with little gems on top

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