Chocolate Olive Oil Guinness Cake with Black Olives

Salted Chocolate, such a ubiquitous choice, but salt can be harnessed in so many forms. Take Shiro Miso for example, sweet and salty, the perfect foil to rich, bitter chocolate. Which brings me to black olives, salty, earthy, and textured, they are the perfect match to foil the intensity of chocolate. Guinness adds a welcome bitter earthiness that is so hard to resist.

This recipe can be whipped up in minutes, try it, I just know you will love it!

This flavour combination is above and beyond…

Made for sharing but you really will not want to….

Try it, perfect for a St Patrick’s day celebration….

chocolate cake, st patricks day, guinness cake, chocolate fudge cake, easy chocolate cake, party cake, celebration cake

Yield: 10

Author: Suze Morrison

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Chocolate Olive Oil Guinness Cake with Black Olives

Prep time: 30 MinCook time: 33 MinTotal time: 1 H & 3 M

Salted Chocolate, such a ubiquitous choice, but salt can be harnessed in so many forms. Take Shiro Miso for example, sweet and salty, the perfect foil to rich, bitter chocolate. Which brings me to black olives, salty, earthy, and textured, they are the perfect match to foil the intensity of chocolate. Guinness adds a welcome bitter earthiness that is so hard to resist.This recipe can be whipped up in minutes, try it, I just know you will love it!

Ingredients

For the Cake

• 125g Caster Sugar
• 125g Light Muscovado Sugar
• 85g Cocoa Powder
• 225g Plain Flour
• 10g Bicarbonate Soda
• 5g Baking Powder
• ½ Tsp Sea Salt Flakes
• 100g Black Olives, drained and finely chopped.
• 2 Large Free-Range Eggs, beaten.
• 180ml Olive Oil
• 150ml Whole Milk
• 20ml Lemon Juice
• 140ml Guinness, warmed until steaming.
• 30ml Hazelnut Liqueur

for the frosting

• 200g Unsalted Butter, softened.
• 100g Dark Chocolate 70% Cocoa
• 400g Powdered Sugar
• 75g Cocoa Powder
• 2tbsp Whole Milk
• Small Pinch Salt
• Toasted Hazelnuts and Toasted Black Olives to garnish.

Instructions

1. Preheat oven 170C Fan, grease, and line 3 6” Cake pans with butter and cocoa and set aside. Mix the milk with the lemon juice and set aside at room temperature to curdle.
2. Combine the sugars, cocoa, flour, bicarbonate soda, baking powder and sea salt flakes in a bowl and whisk until homogenous.
3. In a jug, combine the milk mixture and olive oil then mix in the eggs. Make a well in the dry ingredients then mix this in clockwise, taking care not to overmix.
4. Combine the hazelnut liqueur with the warm Guinness and stir this through clockwise, finally fold through the olives.
5. Divide evenly between the 3 pans and bake on the middle shelf for 25-35 minutes or until risen and springy. Cool in the pans for 10 minutes before inverting on a wire rack to cool completely.
6. Make the frosting. Melt the chocolate over a pan of simmering water until melted and set aside to cool a little. Using a fork, combine the icing sugar, cocoa, and butter so it doesn’t form a cloud in your kitchen. Using the paddle attachment in a stand mixer, beat the mixture until paler and fluffy 5-8 minutes.
7. Add the melted chocolate and gently combine, using the milk to loosen. Finally fold in the salt.
8. Once cool, sandwich the cakes with the frosting using the remainder for the top. Sprinkle over the hazelnuts and olives before serving.

https://gourmetglow.co.uk/recipes/chocolate-guinness-cake

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