Rich, from the intense flavour of dark chocolate. Bitter, from the bite of bodied olive oil. Slight salt, from fleur de sel. Smooth, like you wouldn’t believe.
From Butter and Brioche
The cake is topped with an incredibly delicious whipped Citrus Coffee Cream. And pastel-hued rose petals.
The chocolate olive oil cake:
- 1 tbsp. instant coffee granules, 120ml boiling water, 200g granulated sugar, 130ml olive oil, 3 medium eggs, 50g dark chocolate (melted), 1 tsp. vanilla bean extract, 125g hazelnut meal, 80g dutch processed cocoa powder, ½ tsp. baking soda, ½ tsp. fleur de sel (or salt), edible rose petals for serving (optional)
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- Pre-heat the oven to 180 c (350 f). Grease and line an 18-cm (7”) cake pan. Set aside.
- Place the instant coffee granules and the boiling water into a medium sized pouring jug. Stir until the coffee is dissolved. Set aside to cool slightly.
- In a large sized mixing bowl, combine the granulated sugar and olive oil. Whisk until just combined. Add in the eggs, one at a time, whisking well to combine after each addition. Whisk in the melted dark chocolate and vanilla bean extract, until the mixture is smooth and glossy. Set the bowl aside.
- In a separate large sized mixing bowl, whisk together the hazelnut meal, dutch processed cocoa powder, baking soda and salt, until well combined.
- Add half of the dry ingredients into the bowl with the olive oil mixture. Whisk until just combined, then, add in the remaining half of the dry ingredients. Whisk until smooth. Pour in the brewed coffee and whisk until the batter is smooth, evenly incorporated and glossy. Pour the batter into the prepared cake pan.
- Bake, for 35 to 40 minutes, or until the edges of the cake are firm and the top has just set. A cake skewer inserted into the middle should not come out clean but with a few moist crumbs attached to it. Remove from the oven and let the cake cool in its tin for 15 minutes. Then, carefully turn it out and onto a wire rack to cool completely. Slice and serve with a generous spoonful of the Citrus Coffee Cream and a sprinkling of rose petals, if desired.
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The citrus coffee cream:
- 300ml heavy cream, 2 tbsp. powdered sugar, 1 tsp. finely ground espresso brewed in 2 tsp. boiling water (cooled), ¼ tsp. ground cardamom, zest from ½ a small citrus (mandarin, orange etc.)
- In the bowl of a stand mixer fitted with the whisk attachment, or using a handheld electric whisk, whisk the cream on medium speed, until soft peaks are just beginning to form. Pause mixing and add in the brewed espresso, ground cardamom and orange zest. Resume mixing and whisk until the cream is just beginning to reach firm peaks, about 1 minute more. Place the bowl in the refrigerator to chill the cream before serving.
