Chocolate Velvet Cake with Chocolate Ganache

Serves 8-10
Preparation time 15** minutes
Cooking time 30 minutes


Tick off the ingredients as you buy them

  • 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

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)


Add ½ cup chopped pitted prunes soaked in port to the cake mixture for variety.
Cake can be made ahead and frozen for up to one month.