Dark Chocolate-Blood Orange Cake with Blood Orange Ganache
by Olive the Best | Apr 27, 2020 |
Here's a recipe that wows and features two very flavourful Olive the Best ingredients - Tangerine Dark Balsamic and Blood Orange Olive Oil
Prep Time5 minsCook Time30 minsTotal Time35 mins
Cake
½ cup cocoa powder
1 tsp vanilla extract
1 ½ cups all-purpose flour
1 cup granulated sugar
¼ tsp salt
1 tsp baking soda
1 tbsp Olive the Best tangerine dark balsamic
2 large eggs beaten with cold water (together equals 1 cup)
½ cup Olive the Best blood orange olive oil (additional for greasing pans)
Blood Orange Ganache
8 oz semisweet chocolate chips or chunks
½ cup heavy cream
1 tbsp Olive the Best blood orange olive oil
1 pinch sea salt
1Preheat oven to 350 degrees F.
2Lightly grease two 9-inch cake pans, one muffin pan, or one 13x9-inch pan with Blood Orange olive oil.
3Mix together all the dry ingredients in a large bowl. Thoroughly mix together the liquid ingredients in a separate large bowl until smooth.
4Add the dry ingredients in to the wet and mix using a hand or stand mixer on low. Pour the mixture into the prepared pans.
5Bake for 30 minutes (cupcakes will take about 15 min.) or until a toothpick inserted in the centre of the cake comes out clean.
Make sure to not over-bake the cake. It should spring back when lightly touched.
6Cool for 20-25 minutes before removing the cakes from the pans to cool completely. Apply ganache when cool.
7Place the chocolate chips in a heat-proof bowl. Heat the cream in a sauce pan over medium heat until just about simmering.
8Pour the cream over the chocolate and allow to sit for five minutes.
9Gently whisk the chocolate and cream until smooth, consistent, and free from any lumps. Add in the blood orange olive oil to the chocolate and whisk to thoroughly incorporate.
10Allow it to cool until it reaches a spreadable consistency. Gently spread the slightly cooled ganache over the the completely cooled cake.
11Serve with lightly sweetened whipped cream and a tangerine segment as garnish, if desired.
Ingredients
Cake
½ cup cocoa powder
1 tsp vanilla extract
1 ½ cups all-purpose flour
1 cup granulated sugar
¼ tsp salt
1 tsp baking soda
1 tbsp Olive the Best tangerine dark balsamic
2 large eggs beaten with cold water (together equals 1 cup)
½ cup Olive the Best blood orange olive oil (additional for greasing pans)
Blood Orange Ganache
8 oz semisweet chocolate chips or chunks
½ cup heavy cream
1 tbsp Olive the Best blood orange olive oil
1 pinch sea salt
Directions
1Preheat oven to 350 degrees F.
2Lightly grease two 9-inch cake pans, one muffin pan, or one 13x9-inch pan with Blood Orange olive oil.
3Mix together all the dry ingredients in a large bowl. Thoroughly mix together the liquid ingredients in a separate large bowl until smooth.
4Add the dry ingredients in to the wet and mix using a hand or stand mixer on low. Pour the mixture into the prepared pans.
5Bake for 30 minutes (cupcakes will take about 15 min.) or until a toothpick inserted in the centre of the cake comes out clean.
Make sure to not over-bake the cake. It should spring back when lightly touched.
6Cool for 20-25 minutes before removing the cakes from the pans to cool completely. Apply ganache when cool.
7Place the chocolate chips in a heat-proof bowl. Heat the cream in a sauce pan over medium heat until just about simmering.
8Pour the cream over the chocolate and allow to sit for five minutes.
9Gently whisk the chocolate and cream until smooth, consistent, and free from any lumps. Add in the blood orange olive oil to the chocolate and whisk to thoroughly incorporate.
10Allow it to cool until it reaches a spreadable consistency. Gently spread the slightly cooled ganache over the the completely cooled cake.
11Serve with lightly sweetened whipped cream and a tangerine segment as garnish, if desired.
Dark Chocolate-Blood Orange Cake with Blood Orange Ganache
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