Chocolate Velvet Cake with Chocolate Ganache


Ingredients

200g dark cooking chocolate, chopped, 2 tablespoons Moro Delicado Light Taste Olive Oil, 3 eggs, 2/3 cup caster sugar, ½ cup cocoa, ¾ cup Moro Delicado Light Taste Olive Oil, extra, ½ cup strong black espresso coffee, ¾ cup plain flour, ½ cup ground almonds or desiccated coconut, dark cocoa, for dusting, raspberries, cherries or strawberries, for garnish

Method

To make ganache, melt chocolate and Moro Delicado Light Taste Olive Oil together in a microwave on medium for 2 minutes, stirring occasionally or in a double boiler on the stovetop. Allow to cool at room temperature until slightly thickened (approximately 1 hour).

To make the cake, beat eggs and sugar together using an electric mixer until very thick and fluffy (approximately 8-10 minutes). Combine cocoa, extra olive oil and coffee together and mix into cake mixture on slow speed. Sift flour and almonds onto surface and gently fold in. Pour into a buttered and lined 25cm cake tin and bake at 180°C for 25-30 minutes or until firm to touch. Allow to cool for 5 minutes before turning out onto a cooling rack. Ice with chocolate ganache, dust with cocoa and garnish with raspberries.

**(plus 1 hour setting time for ganache)