The bones of this recipe come from Rose Wilde’s Olive Oil Rye Cake. It is one the most delightful olive oil cakes I have had the pleasure of eating- and don’t get me started on the chocolate swiss buttercream!
When a friend requested a chocolate olive oil cake I immediately thought of Rose’s Rye cake and set off to make a chocolatey spin.
There is so much going on in this cake and I kind of love that. It’s sweet but not-too-sweet. It has some earthiness from the rye and depth from the cocoa powder. It’s a little savory and a touch of sea salt rounds out the richness. Choose a deliciously fruity olive oil- nothing too spicy or peppery. The cake itself is light in texture, tender in crumb and ridiculously moist. The Swiss buttercream is so silky and smooth. It really is all about the butter and chocolate so use the best you can find. I found this to be a very grown up cake but my little ones gobbled it up.
Notes:
This recipe is in grams, so you’ll need a digital scale.
If you don’t have rye flour on hand feel free to use all purpose.
Chocolate Rye Olive Cake with Swiss Buttercream
Description
The bones of this recipe come from Rose Wilde’s Olive Oil Rye Cake. It is one the most delightful olive oil cakes I have had the pleasure of eating- and don’t get me started on the chocolate swiss buttercream!
Ingredients
150 g All Purpose Flour
60 g Rye whole grain Flour
45 dutch processed cocoa powder
234g cane sugar
4g salt
6g baking powder
1g baking soda
250g whole milk
210g Olive Oil
2 eggs
Chocolate Swiss Buttercream
115g egg whites
190g cane sugar
550g unsalted butter, room temperature
100g chocolate Chips
50g cocoa powder
Instructions
makes one 8 inch cake
1. Preheat oven to 350.
2. In a medium bowl combine all the dry ingredients – both flours, cocoa powder, sugar, salt, baking powder and soda. Whisk briefly to combine.
3. In a separate bowl place all the remaining ingredients. Whisk to combine.
4. Pour your wet mixture into your dry mixture and whisk together till just combined.
5. Prepare a 8 inch pan with parchment and baking spray. Pour the batter into pan.
6. Bake for 30-35 minutes till the center is springy to the touch and the sides have begun to pull away from the pan.
7. Cool completely. Run an offset spatula along rim of the pan and over turn pan to release cake. Place cake on platter and frost with buttercream.
Chocolate Swiss Buttercream
makes enough to frost 2 cakes
1. Create a Bain Marie by placing 3 inches of water in a medium sauce pot and turn your heat to medium.
2. In the bowl of your stand mixer combine your egg whites and sugar. Place your stand mixer bowl over top the medium sauce pot to complete your Bain Marie.
3. Bring mixture to 161 degrees Fahrenheit stirring consistently.
4. Pull from heat and move to your stand mixer with the whisk attachment. Whisk on high until the mixture is bright white and has tripled in volume.
5. While meringue is setting up, put a small bowl with chocolate over the Bain Marie to melt. Pull from heat when almost all is melted. Cool slightly.
6. Return to your meringue. Slowly add in butter to the mixture till soft waves of buttercream appear.
7. Add melted chocolate, cocoa powder and pinch of salt- whip to combine.
8. Frost cake with buttercream.
Notes
This recipe is in grams, so you’ll need a digital scale.
If you don’t have rye flour on hand feel free to use all purpose.
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