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