Dark Chocolate-Blood Orange Olive Oil Cake with Blood Orange Ganache

Needed for this Recipe:

Sunshine Coast Olive Oil Co. Fused Whole Fruit Blood Orange Olive Oil

Chocolate Cake Ingredients:

· ½ cup cocoa powder

· 1 tsp. vanilla extract

· 1½ cups all-purpose flour

· 1 cup granulated sugar

· ¼ tsp. salt

· 1 tsp. baking soda

· 1 Tbs. Sunshine Coast Olive Oil Co. Tangerine Dark Balsamic

· 2 large eggs beaten with enough cold water to equal one cup

· ½ cup Sunshine Coast Olive Oil Co. Blood Orange Agrumato Olive Oil + more for greasing pans


· 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.

· 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 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, and a cake skewer inserted in the middle of the cake should come out clean.

· 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

· ½ cup heavy cream

· 1 Tbs. Sunshine Coast Olive Oil Co. Blood Orange Agrumato Olive Oil

· 1 pinch of sea salt

 More Directions:

· 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 agrumato olive oil to the chocolate and whisk to thoroughly incorporate.

· Allow to cool until it reaches a spreadable consistency.

· Gently spread the slightly cooled ganache over the the completely cooled cake.

· Serve with lightly Blood Orange whipped cream and a candied orange peel , if desired.

* Serves 12 small but decadent servings. *