Here's a recipe that wows and features two very flavourful Olive the Best ingredients - Tangerine Dark Balsamic and Blood Orange Olive Oil
Preheat oven to 350 degrees F.
Lightly grease two 9-inch cake pans, one muffin pan, or one 13x9-inch pan with Blood Orange olive oil.
Mix together all the dry ingredients in a large bowl. Thoroughly mix together the liquid ingredients in a separate large bowl until smooth.
Add the dry ingredients in to the wet and mix using a hand or stand mixer on low. Pour the mixture into the prepared pans.
Bake 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.
Cool for 20-25 minutes before removing the cakes from the pans to cool completely. Apply ganache when cool.
Place the chocolate chips in a heat-proof bowl. Heat the cream in a sauce pan over medium heat until just about simmering.
Pour the cream over the chocolate and allow to sit for five minutes.
Gently 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.
Allow it to cool until it reaches a spreadable consistency. Gently spread the slightly cooled ganache over the the completely cooled cake.
Serve with lightly sweetened whipped cream and a tangerine segment as garnish, if desired.
Ingredients
Directions
Preheat oven to 350 degrees F.
Lightly grease two 9-inch cake pans, one muffin pan, or one 13x9-inch pan with Blood Orange olive oil.
Mix together all the dry ingredients in a large bowl. Thoroughly mix together the liquid ingredients in a separate large bowl until smooth.
Add the dry ingredients in to the wet and mix using a hand or stand mixer on low. Pour the mixture into the prepared pans.
Bake 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.
Cool for 20-25 minutes before removing the cakes from the pans to cool completely. Apply ganache when cool.
Place the chocolate chips in a heat-proof bowl. Heat the cream in a sauce pan over medium heat until just about simmering.
Pour the cream over the chocolate and allow to sit for five minutes.
Gently 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.
Allow it to cool until it reaches a spreadable consistency. Gently spread the slightly cooled ganache over the the completely cooled cake.
Serve with lightly sweetened whipped cream and a tangerine segment as garnish, if desired.
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