Chocolate Olive Oil Cake with Mint Dark Chocolate Ganache
If you’re looking for a simple dessert that also gives elevated, refreshing vibes, look no further than this chocolate olive oil cake topped with mint dark chocolate ganache.
I tell ya, when I commit to the bit, I commit. Like my newfound love for all things mint chocolate.
When done right, it brings an almost cool bite that contrasts so deliciously with the richness of chocolate (especially dark chocolate).
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CHOCOLATE OLIVE OIL CAKE with MINT DARK CHOCOLATE GANACHE
I love a single-layer cake, and I’m so happy to add this one to the mix.
The base is a simple chocolate olive oil cake, which you can easily eat solo without the ganache or with a dusting of powdered sugar. For this version, we’re topping with a ganache using this dark mint chocolate, but if you can’t find any, you can mix in a splash of peppermint extract!
For a deep chocolate flavor… use Dutch-process cocoa powder and make sure your water is hot (not room temperature or cold) to help break down those cocoa bean membranes and release all that extra chocolate flavor!
INGREDIENTS
- All-purpose flour: provides structure and stability for the cake.
- Dutch-process cocoa powder: adds deep chocolate flavor and rich color.
- Baking soda: helps the batter rise and creates a tender crumb.
- Baking powder: supports lift and ensures an even rise.
- Salt: balances sweetness and enhances overall flavor.
- Granulated sugar: sweetens the cake and keeps it moist.
- Powdered sugar: adds additional sweetness and improves the cake’s texture.
- Olive oil: creates a moist, soft crumb and adds subtle richness.
- Eggs: bind the batter and contribute to structure and tenderness.
- Buttermilk: adds moisture, acidity, and a softer crumb.
- Vanilla extract: enhances the chocolate flavor and adds warmth.
- Hot water: blooms the cocoa for a deeper flavor and a smoother batter.
- Dark mint chocolate: forms the base of the ganache and adds mint-infused richness.
- Heavy cream: creates a silky, glossy ganache texture.
- Unsalted butter: adds shine and smoothness to the ganache.
Tips for a silky smooth ganache topping: Cut your chocolate into small, even pieces and heat your cream until just steaming and you see a few bubbles. This will ensure your chocolate melts evenly and the cream isn’t too hot (making your chocolate seize)!
HOW TO MAKE CHOCOLATE OLIVE OIL CAKE
Preheat your oven to 350°F, then grease and line a 9-inch round cake pan. In a bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
In a separate bowl, whisk the sugars to remove any clumps, then mix in the olive oil, eggs, buttermilk, and vanilla extract. Sift the dry ingredients into the wet mixture and stir until just combined before gently mixing in the hot water.
Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs. Cool the cake in the pan for 15 minutes, then invert it onto a wire rack to cool completely.
Place the chopped dark mint chocolate and butter in an even layer in a heatproof bowl. Heat the cream in a small pot over medium-low until just simmering, then pour it over the chocolate and cover for 5 minutes.
Add salt and stir the mixture until smooth and glossy, microwaving in 5-second intervals only if needed to fully melt any remaining bits. Let the ganache cool for 20 minutes, stirring occasionally, so it thickens enough to pour over the cooled cake without running off.
Spread the ganache to the edges with a spatula. Allow the ganache to set for 30 minutes at room temperature before slicing.
3 reasons you’ll love this chocolate olive oil cake
TIPS & VARIATIONS
- Dutch-process cocoa is key in this cake for that rich, deep chocolate flavor. While you can substitute regular cocoa powder, I wouldn’t recommend it.
- Hot water is key to blooming your chocolate. The heat of the water helps to break down the micro-membranes of the cocoa beans, releasing more flavor.
- For a tender cake, mix your batter just until all the ingredients come together and remove it from the oven when you insert a toothpick and there are a few moist crumbs on it (not wet batter).
- When making your dark mint chocolate ganache, chop your chocolate into relatively small but similar sizes to evenly melt. Also, heat your chocolate just until you see a few bubbles and steam – if it’s too hot, your chocolate will seize!
- If you can’t find mint-flavored dark chocolate, substitute plain dark chocolate. Add in ¼ tsp of peppermint extract when mixing the salt into your ganache for a minty finish.
- Allow your ganache to cool slightly before spreading it onto your cake. This will thicken it, so it won’t run right off.
MAKING AHEAD & STORING
This chocolate olive oil cake can be stored in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. I recommend eating it at room temperature. If stored in the fridge, let it come to room temperature ahead of time.
If you want to freeze, I recommend cutting into slices, with parchment paper between each, and storing in an airtight container or bag. The cake with the ganache topping will last in the freezer for up to 3 months.
MORE OLIVE OIL CAKE RECIPES
- Orange Olive Oil Cake with Cream Cheese Frosting & Salted Caramel
- Lime Olive Oil Cake with Homemade Lime Curd
- Cinnamon Olive Oil Cake with Salted Vanilla Glaze
- 1 Focaccia with 2 Flavors: Strawberry Cheesecake and Tomato Pesto
Equipment
- Mixing Bowls
- Whisk
- 9-inch Round Cake Pan
- Parchment Paper
- Spatulas
- Fine Mesh Strainer
- Wire Rack
- Small pot
- Measuring Cups
- Measuring Spoons
Ingredients
- 1 cup all-purpose flour
- ½ cup Dutch-process cocoa powder
- ¾ teaspoon baking soda
- ¼ teaspoon baking powder
- ¾ teaspoon salt
- 1 cup granulated sugar
- ¼ cup powdered sugar
- ½ cup olive oil
- 2 large eggs
- ½ cup buttermilk
- 1 teaspoon vanilla extract
- ½ cup hot water
- 1 cup chopped dark mint chocolate 60–70%, see notes for plain dark chocolate
- ½ cup heavy cream
- 1 tbsp unsalted butter
- Pinch salt
Instructions
- Preheat oven to 350°F and grease and line a 9-inch round cake pan
- In a bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt
- In a separate bowl, whisk together the sugars to get rid of any clumps. Then mix in the olive oil, eggs, buttermilk, and vanilla extract
- Sift your dry ingredients into the bowl with your wet and mix until just combined. Gently mix in hot water
- Pour batter into prepared cake pan and bake for 25-30 minutes, until a toothpick inserted into the center comes out with only a few moist crumbs
- Cool the cake in the pan for 15 minutes, then invert onto a wire rack to cool completely
- Place the chopped dark mint chocolate and butter in an even layer at the bottom of a heatproof bowl
- Add your cream to a small pot and heat over medium-low on the stove until steaming and just starts to simmer. Don’t let it get too hot!
- Pour the warm cream over your chocolate and cover your bowl for 5 minutes. Add salt and stir with a spatula until smooth and glossy. If it’s not smooth, heat in the microwave in 5-second intervals until all the chocolate and butter have melted
- Leave to cool for 20 minutes, stirring occasionally. This will thicken it so you can pour the ganache over your cooled cake without it running off. Use a spatula to spread it to the edge
- Let your ganache set for 30 minutes at room temperature before slicing
