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Three pieces of cake on a gray background.

Olive Oil Cake with Walnut Chocolate Glaze

Aida
Quick olive oil cake with a twist: the batter is made with walnuts, and all of the cake is topped with a perfect walnut-chocolate glaze (ganache). Unbelievably yummy!
5 from 2 votes
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time (Fridge) 1 hour
Total Time 1 hour 45 minutes
Course Dessert
Cuisine Bosnian, Croatian, Mediterranean, Serbian
Servings 8
Calories 849 kcal

Equipment

  • Baking pan sized approximately 10x14in (25x35cm).

Ingredients
 
 

Cake (Biscuit):

  • 4 eggs
  • 5.5 ounces sugar
  • 1 teaspoon vanilla extract
  • 10.5 ounces white flour plus a little more; for a protein version, exchange ⅓ of the flour with protein powder
  • 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

Instructions
 

  • Cake (Biscuit): 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. (If at any point the biscuit starts blushing too much or breaking in the middle, cover with parchment paper.)
    At this time, bring the temperature down to 320°F (150°C) and bake another 5 minutes or so.* Pierce with a toothpick a few times. If it comes out clean, the biscuit is ready. If not, bake a few more minutes.
  • Chocolate Glaze (Ganache): About halfway into baking, combine all the glaze ingredients in a medium-sized pot. Melt together over low, and bring to a boil. Boil together for 1 minute, stirring continuously. Remove from heat.
    (Alternatively, make a double boiler. Fill a smaller pot with water ½ of the way, bring to a boil, and lower the heat. Place another pot (or a stainless steel bowl) over it, or partially inside of it. Add ingredients and let them melt and integrate slowly while you're stirring.)
  • 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. (You can transfer to the fridge for 1-2 hours.) Before serving, cut the cake into medium-sized squares. Keep in an airtight container in the fridge for a couple of days. Reheat per taste, or eat at room temperature.

Video

Notes

Walnuts: for the freshest option buy them whole (deshelled), and grind them at home. (If you're super ambitious buy them in shells, and do the deshelling yourself, but leave absolutely no shell in the mixture!) It's up to you how well you want to grind the nuts. Well-ground walnuts give the ganache a thicker texture, while coarser walnuts give off a chocolate vibe. Up to you! Substitute with almonds or hazelnuts, or a mix of.
Cut into as many squares as you wish. A few squares go into a serving. We approximated 8 servings per pan. 

Nutrition

Serving: 1of 8Calories: 849kcalCarbohydrates: 78gProtein: 14gFat: 57gSaturated Fat: 18gPolyunsaturated Fat: 17gMonounsaturated Fat: 20gTrans Fat: 1gCholesterol: 121mgSodium: 330mgPotassium: 377mgFiber: 5gSugar: 43gVitamin A: 603IUVitamin C: 1mgCalcium: 209mgIron: 5mg
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