Wednesday, April 7, 2010

Chocolate Cake with Olive Oil and Sea Salt

This cake is amazing. Moist, chocolatey, with a hint of the olive oil and sea salt that just brings it to another level and makes it a very indulgent, adult cake.


200g dark chocolate (70% cocoa)
175g unsalted butter
4 eggs
150g caster sugar
60g plain flour
1½ tsp baking powder
1/2 tsp sea salt
3 tbsp extra virgin olive oil

For the ganache -

400ml double cream
200g dark chocolate (70% cocoa)

Preheat the oven to 200C.

Grease and line a 19 cm round springform cake tin with parchment paper.

Melt the chocolate and butter together in saucepan on a low heat, stirring constantly until completely melted.

In a large bowl, beat the sugar and eggs until pale and fluffy. Add in the flour, a tablespoonful at a time, along with the baking powder and sea salt.

Fold in the melted chocolate and butter mixture and the olive oil until no streaks of flour are visible.

Bake cake for 30-40 minutes, or until a skewer inserted in the middle comes away cleanly. Cool on a wire rack before removing from the cake tin.

While the cake is cooking you can prepare the ganache.

Place the cream in a saucepan and heat it just to a simmer, don't let the cream boil. Then, remove from heat and add the chocolate but don't stir it until the chocolate has melted. It will help the chocolate melt if you break it up into pieces first.

Place in the fridge for an hour or so to cool and thicken.

When the cake and the ganache have cooled, cut the cake horizontally so you have two equal discs.

Put half of the ganache on the bottom half, spreading carefully with a palette knife to make it even, and place the other half cake on top.

Put the rest of the ganache on top of the cake and spread evenly down the cake’s top and sides.

Keep the cake in the fridge, taking it out about an hour before you want to serve it.

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