Dark Chocolate Orange Olive Oil Cake

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Kim McMaster

Dark Chocolate Orange Olive Oil Cake

Photo by Kim McMaster

Serves
16
Prep Time
10 Minutes
Cook Time
1 Hour

Adapted from Maialino's Olive Oil Cake.

I love those dark chocolate orange balls—year round, not just during the holidays. Since this cake already had the orange flavor built in all it needed was the chocolate. I subbed out 40 grams of the flour for unsweetened dark cocoa powder. The result is a subtle but rich chocolate flavor that would be right at home with some chocolate orange slices as a garnish.


Ingredients

  • 210 gram flour
  • 40 gram unsweetened dark cocoa powder
  • 350 gram sugar
  • 1 1/2 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 1/2 teaspoon espresso powder
  • 305 gram whole milk
  • 285 gram extra virgin olive oil
  • 3 large eggs
  • 1 1/2 tablespoon orange zest
  • 60 gram fresh orange juice
  • 55 gram Grand Marnier

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Directions

  • Step 1

    Preheat oven to 350 and line and grease an 8x3 cake pan.

  • Step 2

    Combine all dry ingredients except espresso powder in a large bowl.

  • Step 3

    Dissolve espresso powder in milk. Combine espresso milk, olive oil, eggs, zest, juice and Grand Marnier in a separate bowl.

  • Step 4

    Add wet ingredients to dry and whisk until smooth. Pour battered into pan and bake for 1 hour or until cake tester comes out clean. Let cool in pan for half an hour before turning out onto cooling rack.

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