Chocolate cake
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10'
Easy
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For the sponge:
• 3 large eggs at room temperature
• 160 ml of olive oil
• 190 g of sugar
• 200 g of brown sugar
• 60 g of cocoa
• 160 ml of very hot water
• 50 ml of sour cream or 45 ml of whipping cream with 5 ml of lemon juice
• 1 teaspoon of vanilla extract
• 250 g of flour
• Pinch of salt
• 9 g of baking powder
For the Ganache:
• 150 g of 60% cocoa chocolate
• 75 ml of 35% fat cream
• ½ teaspoon of vanilla paste
• 20g olive oil
Step 1
Preheat the oven to 180°C.
Grease a 20 cm springform pan.
Step 2
Heat the water and dissolve the cocoa with the help of a whisk, and let it cool.
Sift the flour, salt, and baking powder and set aside.
Step 3
Beat the sugars with the eggs for 7 minutes, with a double-barreled mixer, until they are slightly frothy.
Step 4
While beating, slowly add the oil in a thin stream, then add the vanilla, cream, and mix.
Incorporate the flour mixture alternating with the cocoa mixture, starting with the flour and ending with it.
Step 5
Add the mixture to the pan and bake on the oven rack for about 50 minutes or until a skewer inserted into the center comes out clean.
Step 6
Remove from the oven and after 10 minutes, unmold onto a rack. Let it cool completely while preparing the ganache.
Step 7
Chop the chocolate, while heating the cream and when it starts to boil, add it to the chocolate. Let it sit for a few seconds and mix with a whisk from the center outwards. Add the vanilla and the butter in cubes, mix well, let it cool for about 15 minutes to be able to put it on top of our cake.
