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Chocolate Olive Oil Cake with Chocolate Ganache Glaze
Author: Jackie
Ingredients
  • Slighlty adapted from awhiskandaspoon.com
  • 5 ounces semisweet chocolate chips plus 3 ounces for ganache
  • ¾ cup olive oil
  • 1 cup sugar
  • 1 large egg
  • 2 cups all-purpose flour
  • ½ cup cocoa powder
  • 1 tablespoon baking soda
  • ¾ teaspoon salt
  • 1 cup strong-brewed coffee
  • 1 cup buttermilk
  • ⅓ cup heavy cream
  • ½ tablespoon unsalted butter
Instructions
  1. Preheat the oven to 350°F.
  2. Thoroughly grease a a 12-cup Bundt pan with vegetable oil spray or softened butter.
  3. In a double boiler (or a glass bowl over simmering water), melt 5 ounces of the chocolate chips over low heat, stirring constantly.
  4. Allow the chocolate to cool slightly, about 3 minutes, then whisk in the oil and sugar until smooth, followed by whisking in the egg.
  5. Add the coffee and buttermilk and whisk until smooth.
  6. In a separate bowl, combine the flour, cocoa powder, baking soda and salt.
  7. Combine the dry ingredients into the wet ingredients and whisk until just combined. Do not over mix.
  8. Pour the batter into the prepared pan and bake in the lower third of the oven for about 45 minutes, or until a toothpick inserted in the center of the cake comes out clean.
  9. Let the cake cool on a rack for 10-15 minutes, then turn it out and let cool completely.
  10. In a small saucepan, melt the chocolate, butter and cream on low until smooth.
  11. Allow to cool for about 4 minutes before pouring it over the cooled cake. I added macadamia nuts for some added color and crunch.
  12. Be sure to allow the ganache to set for about 30 minutes before cutting and serving.