Author Notes: 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. —Kim McMaster
Prep time: 10 min
Cook time: 1 hrs
grams unsweetened dark cocoa powder
teaspoons kosher salt
teaspoon baking soda
teaspoon baking powder
teaspoons espresso powder
grams whole milk
grams extra virgin olive oil
tablespoons orange zest
grams fresh orange juice
grams Grand Marnier
- Preheat oven to 350 and line and grease an 8x3 cake pan.
- Combine all dry ingredients except espresso powder in a large bowl.
- Dissolve espresso powder in milk. Combine espresso milk, olive oil, eggs, zest, juice and Grand Marnier in a separate bowl.
- 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.