Chocolate Olive Oil and Nut Cake
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A Note from Feedfeed
This Chocolate Olive Oil and Nut cake is the epitome of decadence, with rich chocolate cake layers, a sesame dulce de leche filling, and then topped with a chocolate mousse! To cut down on cook time and prep work, prepare the dulce de leche ahead of time and bake off your chocolate olive oil cake layers the day before.
- Recipe Card
Recipe Card
For the Cake
ingredients
- 2 cup all-purpose flour, sifted, with no lumps
- 3/4 cup granulated sugar
- 1/2 cup unsweetened cocoa
- 2 teaspoons baking powder
- 6 1/2 tablespoons warm water
- 2/3 cup olive oil
For the Chocolate Cream
ingredients
- 3 1/2 ounces dark chocolate
- 1 1/2 tablespoons unsalted butter
- 1 (14 ounce) can condensed milk
- 3 tablespoons sesame seeds
- 3/4 cup walnuts
- 2 tablespoons honey or maple syrup
For the Chocolate Mousse
ingredients
- 5 ounces dark chocolate
- 3 tablespoons milk
- 1 1/2 tablespoons unsalted butter
- 15 grams gelatin
- 2 1/2 tablespoons water
- 1 cup heavy cream
- 4 tablespoons granulated sugar
For the Cake
Method
Step 1
Preheat the oven to 340° F / 170° C. Lightly grease a 13"x18" inch baking sheet.
Step 2
Place the flour, cocoa powder, baking powder and sea salt in a large bowl and mix to combine.
Step 3
In another bowl mix water, oil, and vanilla. Add egg yolks one at a time and whisk until smooth.
Step 4
In the bowl of a stand mixer fitted with the whisk attachment whisk egg whites on high speed, gradually adding sugar until stiff peaks fork. It should take about 3 to 4 minutes.
Step 5
Add whisked egg whites to the batter mixture and gently fold everything together until smooth and well combined.
Step 6
Bake for 15 min until a toothpick inserted into the center comes out clean. Cool on a wire rack for 10-15 minutes. Cut in half. It can be made in advance and stored in the fridge covered in plastic wrap.
For the Chocolate Cream
Step 1
Preheat the oven to 350° F/ 180° C.
Step 2
Line a baking sheet with parchment paper. Spread sesame seeds and walnuts evenly on the sheet, sprinkle with honey or maple syrup and roast for 10 minutes, until golden brown.
Step 3
Cool the nuts completely. At this point you can quickly pulse the nuts in the food processor or place them in a plastic bag and go over them with a rolling pin.
Step 4
To cook condensed milk, put a tin of condensed milk on its side in a tall large pan and cover with water. Bring the water to boil. Cook the can for 4 hours, always making sure that there is enough water in the pan to completely cover the can. Add more water if necessary. Remove the pan from the heat and let the water and the tin cool completely. Once cooled open the tin and set aside to be used in the cream.
Step 5
Place the chocolate in a heatproof bowl over a saucepan of simmering water (the bowl shouldn’t touch the water) and stir until melted.
Step 6
Remove the bowl from the heat, add unsalted butter, mix well. Let the mixture cool down. Then add cooked condensed milk and fold everything until completely combined.
Step 7
Fold in caramelized nuts, and set aside.
For Chocolate Mousse
Step 1
Place the chocolate in a heatproof bowl over a saucepan of simmering water (the bowl shouldn’t touch the water) and stir until melted. Add milk and unsalted butter. Remove from the heat when everything is combined.
Step 2
Let it cool and then fold one egg yolk.
Step 3
In a separate bowl dissolve gelatin in lukewarm water and whisk to make sure there are no lumps.
Step 4
Mix dissolved gelatin in chocolate, stirring to combine. Set aside.
Step 5
Whisk thickened cream with sugar in an electric mixer until firm peaks. Gently fold the whipped cream mixture into the chocolate mousse.
To Assemble the Cake
Step 1
Spread chocolate cream on the first layer, cover it with the second layer of cake. Top with chocolate mousse. Refrigerate at least for two hours. Decorate with shaved chocolate.