The easiest chocolate cake filled with whipped cream and topped with a great ganache.
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
3 eggs, at room temperature
1 and ½ cups sugar
¾ cup olive oil
1 cup milk, at room temperature
3 tablespoons cocoa powder
1 teaspoon vanilla powder
2 cups all purpose flour
1 and ½ cups whipped cream
250g chocolate chips
1 cup heavy cream
½ cup fresh or frozen cranberries
Preheat oven to 350F or 180C and line a 9X9 inches baking pan with parchment paper.
Mix eggs and sugar with an electric mixer until creamy.
Pour olive oil and milk and mix.
Sift cocoa powder into the bowl and mix with a spatula.
Combine flour and vanilla powder in a separate bowl and sift them into the bowl. Mix with a spatula just until there are no pockets of flour.
Pour the batter into the baking pan and bake for 15-20 minutes or until an inserted toothpick comes out clean.
Meanwhile bring the cream to a simmer in a small pot and pour it over chocolate chips in a bowl. Wait for a few minutes and whisk together until chocolate melths and you have a smooth chocolate sauce. Let it cool at room temperature.
Take the cake out of oven and let it cool.
Cut out circles using a cookie cutter. You decide on the size of the cookie cutter.
Dollop some whipped cream on a chocolate cake circle and place another cake circle carefully on the cream and gently press over. Repeat the same thing until you finish the cake circles.
Top with a good amount of chocolate sauce. Chill for 30 minutes and then top each with some cranberries.