Citrus Olive Oil Cake with Dark Chocolate Ganache
Extremely moist, with an almost pudding-like center and dark chocolate ganache, this citrus olive oil cake couldn’t be easier to make, requiring only two bowls and a whisk.
Citrus Olive Oil Cake with Dark Chocolate Ganache
Photo Credit : Liz NeilyThanks to the oil, this citrus olive oil cake actually improves with age, so it will stay fresh a few days after baking.
Yield:
8For the cake
Ingredients
1¼ cups extra-virgin olive oil, plus more for the pan
1½ cups (195 grams) all-purpose flour
½ cup (50 grams) almond flour
1¾ cups granulated sugar
1½ teaspoons kosher salt
1 teaspoon baking powder
½ teaspoon baking soda
1 cup whole milk
3 large eggs
¼ cup fresh orange juice (from 1 large navel orange)
3 tablespoons Grand Marnier
1 tablespoon grated orange zest (from 2 large navel oranges)
1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F. Grease a 9-inch springform cake pan (at least 3 inches deep) with olive oil and line the bottom with parchment paper. Place on a baking sheet, and set aside.
In a large bowl, whisk together the flours, sugar, salt, baking powder, and baking soda. In another bowl, whisk the milk, eggs, orange juice, Grand Marnier, orange zest, and vanilla. Slowly pour in the olive oil, whisking constantly until smooth and emulsified. Add the dry ingredients in 3 portions, making sure to whisk the bottom and sides of the bowl.
Pour the batter into the prepared pan and bake until the top is golden and a cake tester comes out clean, about 1 hour. Transfer the cake to a cooling rack and let cool for 20 minutes.
Run a knife around the edge of the pan, gently remove the cake from the pan, and place directly on the cooling rack to finish cooling.
For the ganache
Ingredients
8 ounces bittersweet chocolate, finely chopped
1 cup heavy cream
Pinch of salt
Instructions
Meanwhile, make the ganache: Place the chopped chocolate in a medium heatproof glass bowl. Heat the cream in a small saucepan over medium-high heat until it just starts to steam. Pour the cream over the chocolate and let it sit for 4 to 5 minutes, then use a spatula to stir until the mixture is smooth and shiny. Stir in the salt. Allow to cool for a few minutes (you want it to slightly thicken but still be easily pourable) and then pour the ganache over the center of the cake, using an offset spatula to gently spread it evenly over the sides of the cake. Allow the ganache to set for 10 minutes before serving.
