Dark Chocolate Orange Olive Oil Cake

May 5, 2019

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

Serves: 16
Prep time: 10 min
Cook time: 1 hrs

Ingredients

  • 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
In This Recipe

Directions

  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.

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