Because everyone needs a little chocolate in their life…

Try this delicious velvety chocolate cake that takes minutes to mix…

Chocolate Velvet Cake with Chocolate Ganache
Serves 10
Write a review
Prep Time
15 min
Cook Time
30 min
Prep Time
15 min
Cook Time
30 min
  1. 200g dark cooking chocolate, chopped
  2. 2 tablespoons extra light olive oil
  3. 3 eggs
  4. 2/3 cup caster sugar
  5. ½ cup cocoa
  6. ¾ cup extra light olive oill, extra
  7. ½ cup strong black espresso coffee
  8. ¾ cup plain flour
  9. ½ cup ground almonds or desiccated coconut
  10. dark cocoa, for dusting
  11. raspberries, cherries or strawberries, for garnish
  1. To make ganache, melt chocolate and extra light 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).
  2. To make the cake, beat eggs and sugar together using an electric mixer until very thick and fluffy
  3. (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.
  1. • Add ½ cup chopped pitted prunes soaked in port to the cake mixture for variety.
  2. • Cake can be made ahead and frozen for up to one month.