Super easy chocolate olive oil cake frosted with a dark chocolate ganache frosting!
AP flour granulated sugar unsweetened cocoa powder baking soda Salt espresso powder apple cider vinegar vanilla extract Bertolli's Olive Oil cold water
heavy cream dark chocolate vanilla extract
For the cake, whisk together flour, sugar, cocoa powder, baking soda, salt and espresso powder. Set aside.
In a medium bowl, whisk together vinegar, vanilla, olive oil & water until combined. Pour wet ingredients over flour mixture & whisk until combined.
Pour the chocolate cake batter into a 13"x9" prepared pan. Bake at 350F for 30 minutes. Set it aside to cool completely.
For the ganache, bring the heavy cream to a simmer over low-medium heat, and then add the chocolate.
Stir the mixture until it's smooth and glossy. Remove from the heat and whisk in the vanilla extract.
Allow ganache to cool for 10 min, whisking intermittently. Pour over the cake & spread it over the top. Refrigerate until the ganache is set.
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