Recipe Category: Cakes
Chocolate Velvet Cake with Chocolate Ganache
A smooth and silky chocolate cake.
| Serves: | 8-10 |
| Preparation Time: | 15 minutes (plus 1 hour setting time for ganache) |
| Cooking time: | 30 minutes |
Ingredients
- 200g dark cooking chocolate, chopped
- 2 tablespoons light olive oil
- 3 eggs
- 2/3 cup caster sugar
- ½ cup cocoa
- ¾ cup light olive oil, extra
- ½ cup strong black espresso coffee
- ¾ cup plain flour
- ½ cup ground almonds or desiccated coconut
- dark cocoa, for dusting
- raspberries, cherries or strawberries, for garnish
Method
To make ganache, melt chocolate and oil together in a microwave on medium
for 2 minutes, stirring occasionally or in a double boiler on the stovetop. Allow to cool at room temperature
until slightly thickened (approximately 1 hour).
To make the cake, beat eggs and sugar together using an electric mixer until very thick and fluffy
(approximately 8-10 minutes). Combine cocoa, extra olive oil and coffee together and mix into cake mixture
on slow speed. Sift flour and almonds onto surface and gently fold in. Pour into a buttered and lined 25cm
cake tin and bake at 180°C for 25-30 minutes or until firm to touch. Allow to cool for 5 minutes before turning
out onto a cooling rack. Ice with chocolate ganache, dust with cocoa and garnish with raspberries.
Tips
•Add ½ cup chopped pitted prunes soaked in port to the cake mixture for variety.
•Cake can be made ahead and frozen for up to one month.
Recipe Type: Baking, Dairy Free
| Author: | Naomi Crisante |
| Stylist: | Naomi Crisante |
| Photographer: | Louis Petruccelli |
| Date Created: | 10/04/2012 |
