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–+ servings
250ml Dark Roast Coffee Infused Olive Oil – coffee-infused olive oil
Garden Infuzions

Rich Dark Chocolate Cake with Dark Roast Coffee Infused Olive Oil

A rich, dark chocolate cake with a silky crumb, deep cocoa flavor, and a smooth coffee-kissed finish that makes each slice feel extra special.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon fine salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup Dark Roast Coffee Infused Olive Oil
  • 1 cup hot brewed coffee
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • 1 cup chocolate ganache
  • 2 tablespoons powdered sugar for dusting

Equipment

  • 1 9x13-inch baking pan Grease and line with parchment
  • 1 Large mixing bowl For dry ingredients
  • 1 Medium mixing bowl For wet ingredients
  • 2 whisk For dry and wet mixing
  • 1 rubber spatula For folding batter
  • 1 Cooling rack For cooling the cake
  • 1 Offset spatula For ganache topping

Method
 

Instructions
  1. Preheat the oven to 350°F. Grease and line a 9x13-inch baking pan with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  3. In a separate bowl, whisk the eggs, buttermilk, Dark Roast Coffee Infused Olive Oil, brewed coffee, and vanilla until smooth.
  4. Add the wet ingredients to the dry ingredients and stir until just combined.
  5. Slowly stir in the boiling water until the batter is smooth and loose.
  6. Pour the batter into the prepared pan and spread it evenly.
  7. Bake for 32 to 35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  8. Cool the cake in the pan for 15 minutes, then transfer to a rack to cool completely.
  9. Spread the chocolate ganache over the cooled cake and finish with a light dusting of powdered sugar.
  10. Slice and serve once the topping sets slightly.

Notes

For a deeper coffee note, use freshly brewed dark roast coffee and let it cool slightly before mixing. The cake stays moist for several days and slices cleanly once fully cooled. Do not add extra cocoa beyond the listed amount, or the crumb can turn dry.

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