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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
  • 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

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.


•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

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