Dark Chocolate Orange Olive Oil Cake

May  5, 2019
0 Ratings
Photo by Kim McMaster
  • Prep time 10 minutes
  • Cook time 1 hour
  • Serves 16
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

What You'll Need
  • 210 grams flour
  • 40 grams unsweetened dark cocoa powder
  • 350 grams sugar
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 1/2 teaspoons espresso powder
  • 305 grams whole milk
  • 285 grams extra virgin olive oil
  • 3 large eggs
  • 1 1/2 tablespoons orange zest
  • 60 grams fresh orange juice
  • 55 grams Grand Marnier
  1. Preheat oven to 350 and line and grease an 8x3 cake pan.
  2. Combine all dry ingredients except espresso powder in a large bowl.
  3. Dissolve espresso powder in milk. Combine espresso milk, olive oil, eggs, zest, juice and Grand Marnier in a separate bowl.
  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.

See what other Food52ers are saying.

1 Review

singing C. November 15, 2023
It would be so helpful if the American measurements were given, in addition to the continental. For those of us who just spent 15 min. recalculating everything. :)