60 Min
GF
Chocolate Ganache Cake
I am not a fan of chocolate cakes per se but this one has stolen my heart. I love the crumbly almond flour inside and the savory flavors of the olive oil comes creeping through in the taste. At the restaurant, we serve it with the ganache chilled into an icing, but at home I would have it with warm chocolate ganache.
I am not a fan of chocolate cakes per se but this one has stolen my heart. I love the crumbly almond flour inside and the savory flavors of the olive oil comes creeping through in the taste. At the restaurant, we serve it with the ganache chilled into an icing, but at home I would have it with warm chocolate ganache.
Cook Time
60 Minutes
Serves
8
Directions
Step 1
Preheat the oven to 350°F.
Step 2
In a small bowl mix almond flour, salt, cinnamon, and cardamom and set aside.
Step 3
In a stand mixer with paddle attachment whip sugar, eggs, and olive oil until smooth.
Step 4
In a small bowl, add 1/2 cup boiling water to cocoa powder and immediately add baking soda. It will bubble. Whisk together to remove lumps.
Step 5
Add the hot cocoa mix slowly to the mixer with eggs, sugar, and olive oil, scraping down the sides of the mixer until smooth.
Step 6
Add the almond flour mixture into mixer in 2 to 3 parts.
Step 7
Pour into an 8-inch shallow cake pan, greased and lined with parchment, and bake for 30 to 45 minutes.
Step 8
To make the ganache, bring the heavy cream to a boil and pour over the chocolate chips. Let it rest for 5 minutes then gently stir.
Notes & Variations
- Try the find the best unsweetened pure cocoa powder you can. Some suggestions are TCHO, Valrhona, or Scharffen Berger or Hershey’s 100% pure cocoa powder.
- Ganache can be chilled and used as an icing for the cake or a warm sauce. Ganache is spreadable at room temperature.
Ingredients
Step 1
Preheat the oven to 350°F.
Step 2
In a small bowl mix almond flour, salt, cinnamon, and cardamom and set aside.
Step 3
In a stand mixer with paddle attachment whip sugar, eggs, and olive oil until smooth.
Step 4
In a small bowl, add 1/2 cup boiling water to cocoa powder and immediately add baking soda. It will bubble. Whisk together to remove lumps.
Step 5
Add the hot cocoa mix slowly to the mixer with eggs, sugar, and olive oil, scraping down the sides of the mixer until smooth.
Step 6
Add the almond flour mixture into mixer in 2 to 3 parts.
Step 7
Pour into an 8-inch shallow cake pan, greased and lined with parchment, and bake for 30 to 45 minutes.
Step 8
To make the ganache, bring the heavy cream to a boil and pour over the chocolate chips. Let it rest for 5 minutes then gently stir.
Notes & Variations
- Try the find the best unsweetened pure cocoa powder you can. Some suggestions are TCHO, Valrhona, or Scharffen Berger or Hershey’s 100% pure cocoa powder.
- Ganache can be chilled and used as an icing for the cake or a warm sauce. Ganache is spreadable at room temperature.
Tags:
60 Min
GF
Stock Your Pantry
Aromatic Masala Dabba
$250
A handmade spice box containing chai masala, fennel seeds, coriander seeds, whole black peppercorns, whole green cardamom pods with a few black cardamom pods, garam masala, mace pods and nutmeg.
Essential Masala Dabba
$235
A handmade spice box containing red chile, turmeric, black pepper, cumin seeds, mustard seeds, amchur and garam masala.
Tags:
60 Min
GF
Stock Your Pantry
Aromatic Masala Dabba
$250
Essential Masala Dabba
$235
Love Chocolate?
Here are some indulgent, yet simple recipes to try out!
HEART EYES FOR CHOCOLATE
