Chocolate Celebration Cake Recipe | olivemagazine
Celebrate with a decadent chocolate olive oil sponge cake, adorned with luscious hazelnut praline buttercream, tender stewed pears, and crowned with delightful edible flowers
Ingredients
- 190ml La Española Extra Virgin Olive Oil plus extra for the tins
- 2 eggs
- 190ml soured cream
- ½ tsp instant coffee granules
- 260g plain flour
- 90g cocoa powder
- 2 tsp bicarbonate of soda
- 1 tsp baking powder
- 135g caster sugar
- 135g soft light brown sugar
- 175g blanched hazelnuts
- 500g caster sugar
- 150g egg whites (about 4 eggs)
- 400g unsalted butter softened
- edible flowers to decorate
- 4 pears peeled and chopped (400g prepped weight)
- 1 lemon zested and juiced
- 3 tbsp caster sugar
- thumb-sized piece of ginger
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