Not only is this cake gorgeous to look at, it tastes amazing. Combining dark chocolate and blood orange is not something that I would have thought would taste good (especially since I'm very sensitive to citrus taste in baked goods), but I was pleasantly surprised by how yummy this cake was - and my family agreed! The blood orange flavor in the cake was just right and not overpowering, and dark chocolate gave it a hit of bitterness without making it overly sweet. It was perfect!
I had to go to Whole Foods to find blood oranges since they're not readily available at my local grocery store. Could you use naval oranges? Probably, but it won't look as pretty. I also think the orange flavor may overpower the dark chocolate in comparison to the blood oranges.
Servings: 8 slices
Ingredients (cake):
5 blood oranges*
1/2 cup olive oil
1 1/2 cup flour
2/3 cup dark chocolate cocoa powder
1 1/2 tsp baking soda
1/2 tsp salt
1 1/4 cup sugar
1 cup water
1 1/2 tsp white vinegar
*I recommend getting an extra one, just in case
Ingredients (glaze):
1 cup powdered sugar
1/4 cup pistachio, roughly chopped
Directions:
Get 3 small bowls: 2 bowls should contain the zest of 1 orange (set these aside for later), 1 bowl should contain the zest of 3 oranges. Add the olive oil to the bowl that contains the zest of 3 oranges. Set aside for 30-60 minutes.
Juice 3 oranges and set aside 3 tbsp of juice for the glaze. Reserve the remaining juice (about 1/2 cup), in a glass measuring cup.
Preheat oven to 350 and grease an 8-9" diameter round pan with olive oil and a piece of round parchment paper on the bottom. Sift together flour, cocoa powder, baking soda and salt. Add the sugar, infused olive oil, 1/2 cup blood orange juice, water and white vinegar. Whisk until the batter is smooth. Pour batter in your prepared pan and bake for 35-40 minutes until a toothpick inserted comes out clean.
While your cake bakes, prepare your toppings. Cut the top and bottom of 2 zested oranges and carefully remove the skin with a knife so only the flesh remains. Cut 1/4" round discs. Place them on a paper towel to blot the excess juice (they will adhere to the glaze better).
Make the glaze by whisking the powdered sugar, zest of 1 orange, and 3 tbsp of reserved juice. The glaze should be thick but spreadable.
Once the cake is done, remove it from the oven and let it cool for at least 10 minutes before flipping it onto a wire rack set over a baking sheet to catch the glaze. Once cake is completely cooled, pour the glaze over the cake and let it drip down the sides. Decorate the top with your blood orange discs, chopped pistachios, and remaining orange zest.
Recipe from Tasty
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