Orange Scented Olive Oil Cake with Chocolate Ganache topped with Fleur de Sel
The Sunshine District
Ganache Ingredients *Make Ganache first!*
1 cups heavy cream
½ cup unsalted butter
⅓ cup granulated sugar
¼ teaspoon salt
16 ounces semi sweet chocolate
1 teaspoon vanilla
In a medium saucepan, heat the cream, butter, sugar and salt on low heat until the butter has melted. Remove from the heat and transfer to a bowl while still hot. Stir the chocolate and vanilla until the chocolate has melted and there are no lumps. Put the bowl aside and cool till it has reached a spreadable consistency. At least 2 hours.
3 large eggs, beaten
2 cups granulated sugar
12 ounces extra-virgin olive oil
10 ounces 2% milk
2 ounces Grand Marnier
2 ounces fresh orange juice
3 teaspoons orange zest (or zest from 1 whole orange)
2 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
1 teaspoon kosher salt
Preheat oven to 350 degrees F. Grease two 7x2 cake pans, then add a lining of parchment paper to the bottom, grease that as well.
In a large bowl, whisk together the eggs, sugar, olive oil, milk, liqueur, orange juice, and zest.
Sift together the dry ingredients and add them to the wet mixture. Whisk well until combined.
Pour the batter evening between the two greased pans. Bake for 1 hour, or until an inserted toothpick comes out clean. Place on a rack to cool. Run a knife around the edges. Once it has cooled enough for you to safely touch the pans, pop a cake out, peel off the parchment paper, flip over, and place it back on the rack to cool completely.
Assemble that cake!
Put your first cake layer on your plate or cake stand and spread ⅓ of your ganache atop. Then place your second layer cake over that and spread the rest of your ganache over it. You can just spread it around as you like. If it spills over the edges, that totally ok! The more rustic the better.
To finish, sprinkle a few pinches Fleur de Sel on top. It doesn’t need to be french, just as long as it’s a good quality finishing salt with a pleasing flake. I often use Murray River Flake Salt, it has a lovely soft pink hue with a subtle flavor and is from Austrailia.