Chocolate cake

This chocolate cake is just the thing if you're looking for an uncomplicated recipe and an intensely chocolatey taste. The batter is reminiscent of moist brownies and – topped with a creamy ganache and fresh raspberries – becomes a perfect chocolate cake with a subtle fruity note.

This is where "The Kitchen Hero" comes into play – our mild, 100% organic virgin olive oil ensures a particularly moist, soft texture, while remaining subtly in the background in terms of taste. Preparation is straightforward and works well even when you're short on time.

Perfect for any occasion, such as birthdays, Mother's Day, or just because you want to enjoy a really good chocolate cake.

Ingredients

• 155 g all-purpose flour
• 220 g powdered sugar
• 60 g baking cocoa
• 1 tsp baking powder
• 1/4 tsp salt
• 70 g MANI Bläuel "The Kitchen Hero", 100% organic virgin olive oil
• 120 g sour cream
• 1 egg + 1 egg yolk
• 1 tsp vanilla extract
• 110 ml hot water

For the chocolate ganache:

• 170 g dark chocolate, chopped
• 1 tbsp MANI Bläuel "The Kitchen Hero", 100% organic virgin olive oil
• 60 g sour cream
• 1/2 tbsp maple syrup

For decoration (optional):

• fresh raspberries
• pistachios, chopped
• daisies

Preparation

1. Preheat the oven to 175°C (top/bottom heat).
2. Grease a 20 cm springform pan and line the bottom with baking paper.
3. In a large bowl, mix all the dry ingredients for the batter.
4. In a second bowl, whisk together the olive oil, sour cream, eggs, and vanilla extract.
5. Add the wet mixture to the dry ingredients and stir briefly.
6. Add the hot water and stir to form a smooth batter.
7. Pour the batter into the pan and smooth the top.
8. Bake the cake for 35-40 minutes and do a skewer test before removing the cake from the oven.
9. Let cool in the pan for 20 minutes.
10. Meanwhile, for the ganache, melt 130 g of chocolate and the olive oil over a double boiler. Once the chocolate is melted, remove the bowl from the heat and stir in the remaining 40 g of chocolate.
11. Stir in the sour cream and maple syrup.
12. Remove the cake from the pan, spread with the chocolate ganache, and decorate with raspberries, pistachios, and daisies as desired.