Tuck into a slice of rich Chocolate Olive Oil Cake with Blood Orange Glaze. A touch of tart sweetness from the glaze is the perfect thing to balance the dark, bittersweet chocolate.
Preheat the oven to 325 degrees. Grease a 9-inch loaf pan with a little olive oil.
Sift the cocoa into a medium bowl and gradually add the boiling water, whisking until smooth. Add the vanilla, then set aside to cool slightly. In a separate large bowl, combine the flour, baking soda and salt.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the sugar, olive oil, and eggs on medium speed until light and fluffy, about 3 minutes.
Reduce the speed on the mixer to low and slowly add the cocoa and vanilla mixture. Mix until just combined, scraping down the bowl as necessary. Gradually add the flour mixture and continue to mix until just combined, scraping down the bowl as necessary.
Pour the batter into the prepared pan. Bake for 25-30 minutes. The the sides should be set but the top of the cake should looks slightly moist. A toothpick or cake tester inserted into the center should come out clean or with minimal crumbs. Allow to cool for 10 minutes in the pan on a wire rack before removing from pan.
Combine the powdered sugar, blood orange juice and salt in a bowl and whisk until smooth. Adjust the amount of sugar or juice gradually until glaze reaches desired thickness. More powdered sugar will yield a thicker glaze, while adding more juice will thin the glaze out. Spoon glaze onto cake and allow to set for about 10 minutes before slicing into cake.