Dark Chocolate Orange Olive Oil Cake
Kim McMaster
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.