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Recipe Category: Cakes

Chocolate Velvet Cake with Chocolate Ganache

A velvety chocolate cake with a rich chocolate frosting. Made with olive oil so it is a good dairy free option.

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 extra light olive oil
  • 3 eggs
  • 2/3 cup caster sugar
  • 1/2 cup cocoa
  • 3/4 cup extra light olive oil, extra
  • 1/2 cup strong black espresso coffee
  • 3/4 cup plain flour
  • 1/2 cup ground almonds or desiccated coconut
  • dark cocoa, for dusting
  • raspberries, cherries or strawberries, for garnish

To make ganache, melt chocolate and Moro Extra Light Olive 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.

Author: Naomi Crisante
Stylist: Naomi Crisante
Photographer: Louis Petruccelli
Date Created: 17/09/2012

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