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Dark Chocolate Olive Oil Cake with Blood Orange Ganache
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Course Dessert
Cuisine Mediterranean
Servings 4 people

Equipment

  • Mixing bowl
  • 6-inch cake pan
  • Small saucepan
  • Whisk

Ingredients
  

  • 3/4 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup extra-virgin olive oil
  • 2 large eggs
  • 1/4 cup whole milk
  • 4 ounces dark chocolate, chopped
  • 1/2 cup heavy cream
  • 1/4 cup blood orange juice
  • 1 teaspoon blood orange zest

Instructions
 

  • Preheat the oven to 350 degrees and line a 6-inch round cake pan with parchment.
  • In a mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt until evenly combined.
  • Add the olive oil, eggs, and milk to the dry ingredients. Stir until the batter is smooth and no streaks remain.
  • Pour the batter into the prepared pan and bake for 25 to 28 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
  • While the cake cools, place the chopped dark chocolate in a heatproof bowl.
  • Heat the heavy cream and blood orange juice in a small saucepan until it just begins to simmer. Pour the hot liquid over the chocolate and let it sit for one minute, then stir until the ganache is glossy and fully melted. Stir in the blood orange zest.
  • Once the cake has cooled completely, spread the ganache over the top in an even layer and let it set for 20 minutes before slicing.

Notes

Serve slices slightly chilled so the ganache firms up and contrasts with the soft crumb. If you need to make it ahead, bake the cake base the day before and add the ganache a few hours before serving. The olive oil flavor stays noticeable, so use one you enjoy on its own rather than a neutral oil.
Course: Dessert
Cuisine: Mediterranean
Equipment: Mixing bowl, 6-inch cake pan, Small saucepan, Whisk