Blood Orange Chocolate Cake

This Blood Orange Chocolate Cake combines the rich flavors of dark chocolate and blood orange fused olive oil, creating a moist and flavorful dessert. Topped with a luscious blood orange ganache, it’s perfect for any special occasion or a sweet treat.

Chocolate Cake

Ingredients:

• 1/2 cup cocoa powder
• 1 tsp. vanilla extract
• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/4 tsp. salt
• 1 tsp. baking soda
• 1 Tbs. Tangerine Dark Balsamic Vinegar
• 2 large eggs, beaten with enough cold water to equal one cup
• 1/2 cup Blood Orange Fused Olive Oil + more for greasing pans

Instructions:

1. Preheat Oven: Preheat the oven to 350ºF. Lightly grease two 9-inch cake pans, one muffin pan, or one 13×9-inch pan with Blood Orange Agrumato.
2. Mix Dry Ingredients: In a large bowl, mix together all the dry ingredients.
3. Mix Wet Ingredients: In a separate large bowl, thoroughly mix together the liquid ingredients until smooth.
4. Combine Ingredients: Add the dry ingredients to the wet ingredients and mix using a hand or stand mixer on low.
5. Bake: Pour the mixture into the prepared pans. Bake for 30 minutes (cupcakes will take about 15 min.) or until a cake skewer inserted in the center of the cake comes out clean. Make sure to not over-bake the cake. It should spring back when lightly touched.
6. Cool: Cool for 20-25 minutes before removing the cakes from the pans to cool completely. Apply ganache when cool.

Blood Orange Ganache

Ingredients:

• 8 ounces semisweet chocolate chips or chunks
• 1/2 cup heavy cream
• 1 Tbs. Blood Orange Fused Olive Oil
• 1 pinch of sea salt

Instructions:

1. Melt Chocolate: Place the chocolate chips in a heat-proof bowl. Heat the cream in a saucepan over medium heat until just about simmering. Pour the cream over the chocolate and allow to sit for five minutes.
2. Whisk: Gently whisk the chocolate and cream until smooth, consistent, and free from any lumps.
3. Add Olive Oil: Add in the blood orange agrumato olive oil to the chocolate and whisk to thoroughly incorporate. Allow to cool until it reaches a spreadable consistency.
4. Apply Ganache: Gently spread the slightly cooled ganache over the completely cooled cake. Serve with lightly sweetened whipped cream and a tangerine segment as garnish, if desired.