Olive Oil Chocolate Cake with Ganache

• 170 g flour
• 65 g high quality cocoa powder (very important it is a high quality brand)
• 175 g sugar
• 125 g brown sugar
• 1 ,5 tsp baking powder
• ½ tsp baking soda
• 175 g hot coffee
• ½ tsp salt
• 4 eggs
• 200 g sour cream
• 140 g olive oil - garcia de la cruz is a wonderful option

• Ganache: (3 hours)

• 400 g chocolate - I do a mix of 100 g of 70% and 300 g 50%. (Cut or broken into smaller pieces)
• 410 g cream (whole cream/cream for whipped cream)

1. 1

   Combine all of the dry ingredients into a bowl and set aside.

2. 2

   Whisk eggs together with sugar until foamy - 5-6 minutes.

3. 3

   Add in the olive oil and sourcream and whisk again.

4. 4

   Sift in half of the dry ingredients, fold carefully with a spacular. Add the remaining flour. Fold again lightly, and lastly add the hot coffee and fold until combined.

5. 5

   Preheat the oven to 180 degrees celcius.

6. 6

   Pour the batter into a 22 cm springform.

7. 7

   Bake for around 50 minutes. Check if its done by using the toothpick method, a few crumbs should be visible on the toothpick when done.

8. 8

   Cool down completely before cutting it in half so that you have two sponge layers.

9. 9

   In a bowl, add the pieces chocolate.

10. 10

    Heat the cream in a saucepan just until boiling point.

11. 11

    Pour the hot cream over the chocolate and whisk until the chocolate has fully melted.

Assembling instructions

12. 12

    Place the first layer of chocolate cake on top of a cake plate. Spread around 4-5 scoops of ganache on top and add the other layer.

13. 13

    Cover the cake in a thin layer of ganache, to lock in the crumbs. Let it cool down in the fridge for 15 minutes. Bring it out again and cover the cake in another thicker layer of ganache - around 4 scoops. Save the remaining ganache for decoration.