Chocolate Velvet Cake with Chocolate Ganache - Moro Olive Oil

Name: Chocolate Velvet Cake with Chocolate Ganache - Moro Olive Oil
Ingredients: Dessert , Snack; 200g dark cooking chocolate, chopped; 2 tablespoons Moro Delicado Light Taste Olive Oil; 3 eggs; 2/3 cup caster sugar; ½ cup cocoa; ¾ cup Moro Delicado Light Taste Olive Oil, extra; ½ cup strong black espresso coffee; ¾ cup plain flour; ½ cup ground almonds or desiccated coconut; dark cocoa, for dusting; raspberries, cherries or strawberries, for garnish; 01 To make ganache, melt chocolate and Moro Delicado Light Taste Olive Oil together in a microwave on medium for 2 minutes, stirring occasionally or in a double boiler on the stovetop.; 02 Allow to cool at room temperature until slightly thickened (approximately 1 hour).; 03 To make the cake, beat eggs and sugar together using an electric mixer until very thick and fluffy (approximately 8-10 minutes).; 04 Combine cocoa, extra olive oil and coffee together and mix into cake mixture on slow speed.; 05 ift flour and almonds onto surface and gently fold in.; 06 Pour into a buttered and lined 25cm cake tin and bake at 180°C for 25-30 minutes or until firm to touch.; 07 Allow to cool for 5 minutes before turning out onto a cooling rack.; 08 Ice with chocolate ganache, dust with cocoa and garnish with raspberries.; 09 **(plus 1 hour setting time for ganache); 10 Tips: Add ½ cup chopped pitted prunes soaked in port to the cake mixture for variety.; 11 Cake can be made ahead and frozen for up to one month.

www.worldofmoro.com.au

Enjoy a rich Chocolate Velvet Cake with decadent Moro Olive Oil chocolate ganache in just 45 minutes. Perfect for dessert or snacking!

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Ingredients

Dessert , Snack
200g dark cooking chocolate, chopped
2 tablespoons Moro Delicado Light Taste Olive Oil
3 eggs
2/3 cup caster sugar
½ cup cocoa
¾ cup Moro Delicado Light Taste Olive Oil, extra
½ cup strong black espresso coffee
¾ cup plain flour
½ cup ground almonds or desiccated coconut
dark cocoa, for dusting
raspberries, cherries or strawberries, for garnish
01 To make ganache, melt chocolate and Moro Delicado Light Taste Olive Oil together in a microwave on medium for 2 minutes, stirring occasionally or in a double boiler on the stovetop.
02 Allow to cool at room temperature until slightly thickened (approximately 1 hour).
03 To make the cake, beat eggs and sugar together using an electric mixer until very thick and fluffy (approximately 8-10 minutes).
04 Combine cocoa, extra olive oil and coffee together and mix into cake mixture on slow speed.
05 ift flour and almonds onto surface and gently fold in.
06 Pour into a buttered and lined 25cm cake tin and bake at 180°C for 25-30 minutes or until firm to touch.
07 Allow to cool for 5 minutes before turning out onto a cooling rack.
08 Ice with chocolate ganache, dust with cocoa and garnish with raspberries.
09 **(plus 1 hour setting time for ganache)
10 Tips: Add ½ cup chopped pitted prunes soaked in port to the cake mixture for variety.
11 Cake can be made ahead and frozen for up to one month.