Chocolate Cherry Olive Oil Cake
Rich, chocolatey, and packed with cherries this chocolate cherry olive oil cake is the prefect dessert for all chocolate lovers. An olive oil cake is topped with an espresso ganache and covered in macerated cherries. This impressive dessert is a rich and sweet way to end a meal.
Equipment
- 8-inch springform pan
- Parchment paper
- Whisk
- Spatula
- Saucepan
Ingredients
- 1¼ cups cherries fresh or frozen, pitted
- 1¼ cups all-purpose flour
- 1 cup extra virgin olive oil
- 1 cup dark brown sugar packed
- ¾ cup cocoa powder Dutch-process
- ¾ cup granulated sugar
- ¾ cup water room temperature
- 3 eggs large, room temperature
- ½ cup sour cream room temperature
- 1 tablespoon instant espresso powder
- 2 teaspoons vanilla extract
- ½ tablespoon baking powder
- 1 teaspoon almond extract
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
For the Espresso Ganache:
- 6 ounces dark chocolate finely chopped
- ½ cup heavy cream
- 1 teaspoon instant espresso powder
- pinch sea salt
- 1 tablespoon unsalted butter optional, for extra shine
For the Macerated Cherries:
- 1¼ cups cherries pitted
- 1 tablespoon granulated sugar
- 1 teaspoon balsamic vinegar or lemon juice (optional but suggested)
- ½ teaspoon kirsch or vanilla (optional)
Instructions
Start with the cake:
- Preheat your oven to 350°F, 177°C, or gas mark 4. Grease and line an 8-inch springform pan with parchment paper.
- In mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.1¼ cups all-purpose flour, ¾ cup cocoa powder, 1 tablespoon instant espresso powder, ½ tablespoon baking powder, ½ teaspoon baking soda, ½ teaspoon fine sea salt
- In a large bowl, whisk the olive oil, both sugars, eggs, water, sour cream, vanilla, almond extract, and espresso powder.1 cup extra virgin olive oil, 1 cup dark brown sugar, ¾ cup granulated sugar, ¾ cup water, 3 eggs, ½ cup sour cream, 2 teaspoons vanilla extract, 1 teaspoon almond extract
- Fold the dry ingredients into the wet just until combined. Gently fold in the cherries. Pour into your pan and bake for 42-48 minutes. You want a toothpick to come out with just a few moist crumbs - completely clean means it's overdone.1¼ cups cherries
- Cool in the pan for 15 minutes, then turn it out onto a wire rack.
Make the ganache while it cools:
- In a medium bowl add the chocolate, espresso and salt.6 ounces dark chocolate, pinch sea salt, 1 teaspoon instant espresso powder
- In a saucepan, heat the cream until you see small bubbles around the edges and steam rising. Don't let it boil.½ cup heavy cream
- Pour the cream over the chocolate and let it sit for 3 minutes. Whisk from the center outward until it's smooth and glossy. If you want extra shine, whisk in that butter at the end.1 tablespoon unsalted butter
- Let it cool for about 20 minutes until it's thick enough to coat the cake without running off completely.
Macerate the cherries:
- Once the cake is in the oven, add the cherries, sugar, balsamic vinegar, and kirsch in a bowl. Let them sit for at least 30 minutes.1¼ cups cherries, 1 tablespoon granulated sugar, 1 teaspoon balsamic vinegar, ½ teaspoon kirsch
Bring it all together:
- Pour that ganache right over the cooled cake and let it do its thing - some will drip down the sides and that's exactly what you want. Serve each slice with a big spoonful of those macerated cherries.
Nutrition
Serving: 1servingCalories: 526kcalCarbohydrates: 57gProtein: 6gFat: 32gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gTrans Fat: 0.05gCholesterol: 61mgSodium: 228mgPotassium: 342mgFiber: 4gSugar: 39gVitamin A: 318IUVitamin C: 2mgCalcium: 92mgIron: 4mg
Tried this recipe?Let us know how it was!