Valentine’s Day would not be Valentine’s Day without Chocolate. And nothing pairs with this rich dark chocolate cake like our Cabernet Sauvignon!

Ingredients

For the Chocolate Cake

• ⅔ cup olive oil, plus more for the pan
• 1 cup (140 grams) all-purpose flour 
• ⅓ cup (40 grams) unsweetened cocoa powder 
• 2 teaspoons baking soda 
• ¼ teaspoon freshly grated or ground nutmeg
• Pinch of kosher salt 
• 2 large eggs 
• 1 ⅓ cups granulated sugar
• ¾ cup brewed coffee, at room temperature
• ½ cup Greek yogurt
• 1 teaspoon vanilla extract

For the Chocolate Ganache

• 5 ounces roughly chopped dark chocolate (not above 64% cacao) 
• 1 cup heavy cream 
• 1 tablespoon light corn syrup
• Pinch of salt

Directions

Make the cake

• Step 1 Preheat oven to 350°F. Brush bottom and sides of a 9-inch round cake pan with 1 3/4 to 2-inch high sides with olive oil. Line bottom of pan with a parchment paper round and lightly brush with oil.
• Step 2 In a large bowl, whisk together flour, cocoa, baking soda, nutmeg, and salt. In a medium bowl, whisk together eggs and sugar. Add coffee, yogurt, vanilla, and 2/3 cup olive oil and whisk until smooth. Pour wet ingredients into dry ingredients and, using a whisk, mix batter until fully combined. Switch to a rubber spatula to scrape down sides of bowl and fold the batter a few more times to fully combine until flour is fully incorporated.
• Step 3 Pour batter into prepared cake pan; tap cake pan once on a work surface to release any bubbles. Bake cake until a cake tester inserted into center comes out clean, 30 to 35 minutes; let cool in pan. Run a small offset spatula or a table knife around edge of pan to release cake. Invert cake onto a plate and peel off parchment paper.

Meanwhile, make the chocolate ganache

• Step 1 Place chocolate in a medium mixing bowl; set aside. In a medium saucepan, combine cream, corn syrup, and salt; heat, stirring occasionally, until just starting to simmer and is warm to touch; pour cream mixture over chocolate and let stand for 1 minute. Whisk to create a smooth chocolate ganache; let stand at room temperature until ganache thickens into a shiny, pudding-like frosting, about 30 minutes. 
• Step 2 When ready to serve, spread ganache over top of cake and decorate with sprinkles, if desired. Cut slices with a knife dipped in warm water and wiped dry.