Olive Oil Cake with Walnut Chocolate Glaze is the ultimate sponge cake steeped in a nut-infused ganache. This walnut dessert is easy, delicious, and finished in half the time it takes to make other sponge cake recipes. Shall we?
What is it?
I’ve got a crazy good olive oil dessert to share with you. I think you’ll love it.
Remember how fluffy and soft sponge cakes are, but take forever to make? And how sometimes - let's just get this out in the open - they can be kind of boring just being spongy and yellow like that?
Well, today I promise to half your cook time AND double your dessert eating pleasure!
How, you ask?
I got three words for you -> Olive Oil Cake!
(With lots of walnuts. Plus a chocolate glaze.)
Just imagine your lips meeting the softest chocolate ganache while you bite into the perfectly spongy walnut-infused biscuit...
...and the entire experience having the Mediterranean feel with light olive oil undertones.
Stay still my beating heart!
Why You'll Love This Cake
- Essentially, you're making a sponge cake in which olive oil takes place of butter. (Nothing new, just better!)
- There are plenty of ground nuts in the batter to fortify the biscuit texture. They strenghten cake's consistency AND keep it soft at the same time.
- The cake's smooth chocolate glaze, (ganache really), perfectly covers all biscuit crevices, and as it's enriched with walnuts it creates that heavenly choco+walnut combo.
- Honestly, most olive oil cakes are bland. Meanwhile, here there is no need to add or subtract ingredients - this rich and flavorful cake is perfect as is!
- Almost forgot - the entire cake is finished in under an hour!
Olive oil: choose the highest quality olive oil you can get, preferably homemade.
Milk: sub with almond or soy milk.
Walnuts: for the freshest option buy them whole (deshelled), and grind them at home. (Of course, if you're super ambitious buy them in shells, and do the deshelling yourself!) Substitute with almonds or hazelnuts.
Chocolate: choose the highest quality baking chocolate. Substitute with chocolate chips or dark chocolate.
(Our lightning-fast instructions are here to give you an idea of how to make this dish. For more detailed information look at the recipe card below!)
- Combine cake ingredients in two batches and mix.
2. Prep the pan (grease and sprinkle flour), pour the batter. Shake to even out. Bake.
3. Combine glaze ingredients and bring to a boil on low. Stir. Remove off heat.
4. Take cake out of the oven. Pierce with a skewer. Pour hot glaze over hot cake. Cool completely.
Expert Tips for Walnut Chocolate Glaze (Ganache)
For perfect chocolate glaze follow these two steps:
- Bring all ingredients to a boil on the lowest temperature.
- Cook 2 minutes exactly while continuously stirring.
This is unlike the other ganache recipes where ingredients are added one by one.
But we do it this way because...
Low heat will allow the ingredients to melt slowly and integrate completely. Meanwhile, a short boiling time will help you achieve great glaze consistency.
And then pour this hot ganache over the warm biscuit.
The resulting olive oil cake is unbelievably rich!
Storing and Serving
Store in refrigerator for up to 3-4 days. You can serve it cold, or heat it up slightly using your preferred heating method.
Do not freeze!
Absolutely! It's a perfect substitute for vegetable oils, butter, and/ or other fats. It gives it a slightly Mediterranean flavor while keeping the biscuit soft, full of texture, and delicious.
Probably due to inadequate baking. If taken out of the oven too early, olive oil cakes tend to sink with time. Our recipe, for the most part mitigates this problem with a rectangular pan instead of a cake ring.
Olive oil-inspired cake and desserts are Mediterannean.
Ganache can be used as a chocolate glaze. However, while a glaze is usually just a topping, ganache is more versatile, as in it can be a topping, frosting, filling, etc. (Terms are used interchangeably in our recipe.)
While you're welcome to do it, roasting walnuts is unnecessary for this recipe. If walnuts were the main ingredient in the cake, then we'd say yes. But this cake is flavorful so it's best not to have one ingredient take over the entire taste.
More Chocolate and Nuts Recipes
- No bake walnut pralines aka BAJADERA
- Mama’s Chocolate and Walnut Cake
- Walnut Marzipan Squares
- Choco Hazelnut Cake
- No Bake Wafer Cake (Oblatne)
Would You Do Me a Favor?
If you make today's Olive Oil Cake with Chocolate Walnut Glaze and like it, please consider leaving a ⭐️⭐️⭐️⭐️⭐️ (5-star) rating. This will help others find the recipe more easily!
You can also leave a comment, I read EVERY one! Finally, if IG is more your thing, consider tagging us @balkanlunchbox.
Prijatno and bon appetit!
Olive Oil Cake with Walnut Chocolate Glaze (Ganache)
- Baking pan sized approximately 10x14in (25x35cm).
- 4 eggs
- 5.5 ounces sugar
- 1 teaspoon vanilla extract
- 10.5 ounces white flour plus a little more
- 7 ounces milk
- 4 ounces olive oil
- 3.5 ounces ground walnuts finely ground, sub with hazelnuts, almonds or a mix of
- 1 tablespoon baking powder
- 1 tablespoon butter for greasing the pan
Chocolate Glaze (Ganache):
- 5.5 ounces sugar
- 4 ounces butter
- 3.5 ounces baking chocolate sub with dark chocolate
- 5 ounces ground walnuts coarsely ground
- 7 ounces milk
- Cake: In a big bowl combine eggs, sugar, vanilla extract, and beat with a hand mixer for 30 seconds. Add the remaining ingredients, and continue mixing until the batter integrates. Heat oven to 390°F (200°C).
- Grease the baking pan with butter, then sprinkle with flour. Pour batter into the pan evenly. (Shake lightly from side to side if necessary.) Place in the oven and bring the temperature down to 355°F (180°C). Bake the cake for 25 minutes, turning the pan halfway. At this time, bring the temperature down to 320°F (150°C) and bake another 5 minutes or so.*
- Chocolate Glaze (Ganache): (When you lower the temperature for the cake for the last time, start working on the glaze.) In a medium sized pot combine all glaze ingredients. Melt together over low and bring to a boil. Boil together for 1 minute, stirring continuously. Remove off heat.
- Assembly: Take the cake out of the oven. Using a fork, or a skewer pierce in several places. Pour hot glaze over hot cake evenly, and leave to cool completely. Before serving cut into medium sized squares. Keep in the fridge for a couple of days.