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Chocolate Cake with Olive-Oil Ganache
2025-11-27
https://www.metro.ca/userfiles/image/recipes/maison-orphee-gateau-ganache-chocolat-12381.jpg
PT20M
PT50M
PT1H10M
Preheat the oven to 375°F (190°C).Prepare the chocolate cake mix following the instructions on the package. Pour the batter into the pan of your choice and bake until a toothpick inserted in the center comes out clean. Let the cake cool completely before decorating.Meanwhile, in a small saucepan, heat the cream with the spices. Remove from heat and let steep for 2 to 3 minutes.Bring the mixture back to a boil, then pour the infused cream through a sieve over the chocolate. Let it sit for 2 minutes, then stir until the ganache is smooth.Add the oil and the water and mix until the ganache is smooth and homogeneous. Let it cool for about 30 minutes, or until it is easy to spread.Frost the cake and enjoy!Source : Maison Orphée
8
0
0
0
0
For the chocolate:
1/2 cup (125 mL) Maison Orphée Perfect MC Oil (or another oil of your choice)
3/4 cup (180 mL) of milk
2 eggs
1 bag Maison Orphée chocolate cake mix
For the olive oil ganache:
1/2 cup (125 mL) of 35 % cream
1 star anise
A pinch of ground nutmeg
A pinch of ground cinnamon
170 g of chopped black chocolate (65 to 72%)
2 tablespoons (30 mL) extra-virgin Delicate Maison Orphée
1 tablespoon (15 mL) water
Chocolate Cake with Olive-Oil Ganache
8
Dessert - Snack
0:20
Preparation
0:50
COOKING
1:10
TOTAL TIME
Ingredients
-
For the chocolate:
-
1/2 cup
(125 mL)Maison Orphée Perfect MC Oil (or another oil of your choice)
-
3/4 cup
(180 mL)of milk
-
2
eggs
-
1 bag
Maison Orphée chocolate cake mix
-
For the olive oil ganache:
-
1/2 cup
(125 mL)of 35 % cream
-
1
star anise
-
A pinch of ground nutmeg
-
A pinch of ground cinnamon
-
170 g
of chopped black chocolate (65 to 72%)
-
2 tablespoons
(30 mL)extra-virgin Delicate Maison Orphée
-
1 tablespoon
(15 mL)water
Preparation
Preheat the oven to 375°F (190°C).
Prepare the chocolate cake mix following the instructions on the package. Pour the batter into the pan of your choice and bake until a toothpick inserted in the center comes out clean. Let the cake cool completely before decorating.
Meanwhile, in a small saucepan, heat the cream with the spices. Remove from heat and let steep for 2 to 3 minutes.
Bring the mixture back to a boil, then pour the infused cream through a sieve over the chocolate. Let it sit for 2 minutes, then stir until the ganache is smooth.
Add the oil and the water and mix until the ganache is smooth and homogeneous. Let it cool for about 30 minutes, or until it is easy to spread.
Frost the cake and enjoy!
Source : Maison Orphée
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
