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.
I meant to share this Chcolate Olive Oil Cake with Blood Orange Glaze in time for Valentine’s Day. Seriously, does that blush pink hue not shout V-DAY VIBES from the rooftops?
I shot this recipe way back in January, when blood oranges were living their best lives. But sometimes in life, things like cooking jobs in Manhattan that end up being 14 hour work days, running around with your husband making new memories together in the city where you got engaged (and also getting food poisoning from a bagel shop together) happen, and your blogging schedule gets thrown a little off track.
It’s fine. Sometimes you just have to say yes to the things that are happening, and that might mean saying no (or hey, I see you but I’ll get to you later), to certain other things, and even if it means you couldn’t make this Chocolate Olive Oil Cake with Blood Orange Glaze in time for a certain arbitrary day of the year, I know you forgive me because blood orange season isn’t quite over yet, so there’s still time to make this beauty.
The chocolate olive oil cake recipe is adapted from Karen Mordechai’s cookbook, Simple Fare: Spring/Summer. Hers is served with cardamom cream, pistachio and rose petals- a positively swoon-worthy version- but I couldn’t resist making a simple, crackly glaze from powdered sugar and fresh blood orange juice. You could add a little zest here, too if you wanted.
If I were serving this Chocolate Olive Oil Cake with Blood Orange Glaze to cap off a dinner party, I’d probably make a citrus whipped cream with orange zest and a splash of Grand Marnier, then maybe garnish it with a slice of candied blood orange peel. Or chocolate curls.
But for an easy, rustic touch, I also like simply adorning the top of the loaf with a few ruby toned slices of blood orange.
MORE VARIATIONS FOR CHOCOLATE OLIVE OIL CAKE WITH BLOOD ORANGE GLAZE:
- If you can’t find blood oranges, try making it with regular oranges, cara cara oranges or pink grapefruit.
- You can also bake this loaf cake in a round 9-inch springform pan, just grease the bottom and sides of the pan and line the bottom with parchment paper.
- Finishing the cake with a drizzle of good olive oil, a sprinkle of flaky sea salt, and fresh blood orange segments is another great way to go if you want to skip the glaze.
WANT MORE CHOCOLATE RECIPES?
Dark Chocolate Tart with Cinnamon Sugared Cranberry
Chocolate Bourbon Pots De Creme
Dark Chocolate Alfajores with Sea Salt
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Chocolate Olive Oil Cake with Blood Orange Glaze
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.
Ingredients
For the cake:
- ¾ cup extra-virgin olive oil plus more for greasing the pan
- ½ cup unsweetened cocoa powder
- ½ cup boiling water
- 1 tablespoon vanilla extract
- 1⅓ cups all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon sea salt
- 1 cup sugar
- 3 eggs room temperature
For the glaze:
- 2-2 1/2 cups powdered sugar sifted
- 2-3 tablespoons fresh blood orange juice
- Pinch of salt
Instructions
Preheat the oven to 350 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 30-35 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.
Recipe Notes
MORE VARIATIONS FOR CHOCOLATE OLIVE OIL CAKE WITH BLOOD ORANGE GLAZE:
- If you can’t find blood oranges, try making it with regular oranges, cara cara oranges or pink grapefruit.
- You can also bake this loaf cake in a round 9-inch springform pan, just grease the bottom and sides of the pan and line the bottom with parchment paper.
- Finishing the cake with a drizzle of good olive oil, a sprinkle of flaky sea salt, and fresh blood orange segments is another great way to go if you want to skip the glaze.
WOW this cake is stunning! I love the blood orange glaze and the use of olive oil in desserts. Delicious!
Thanks Natalie!
Just goes to show that olive oil is an ingredient as much as it is a frying element. Both the recipe and photos look stunning!! (:
Thank you so much!
Simply stunning! I am most definitely adding this to my “make that dessert” list…and can’t wait to try it! Just wow! Thanks for the great recipe…pinning!
Thanks Traci!
This is the prettiest cake! I would have a hard time eating it because I wouldn’t want to mess it up, ha!
How gorge this cake looks?! Love the addition of chocolate. Yumm!
I just spotted some blood oranges in my grocery store and was trying to think what I could make with them! This looks simple and perfect 🙂
Wow Denisse, So lovely! The combo as shown is amazing enough, but your description with the orange zest/ Grand Marnier whipped cream and chocolate curls has me simply swooning!
The cake is so very delicious. This is the second time in as many weeks that I’ve made the cake. I love the chocolate with a tasty hint of olive oil. Is the baking time of 25 min. correct? I had to bake it in 5 minute increments for another 20 min., 45 total to get a clean cake tester. Just wondering if the 25 min. bake time is typo? Thank you.
What would you substitute for the eggs in this recipe? (That wouldn’t affect the taste) not using flax…
I haven’t tried it in this recipe but you can try chia mixed with water as an egg replacer…just google how to make chia egg replacer online and you should be able to find the ratio
This was so good and really easy! Plus, I had all the ingredients on hand, love it when that happens. Like another reviewer mentioned, I had to bake it for 45 minutes (then left it in the oven for 3 more minutes after turning off the oven) but I live at 6,500 ft so the altitude might be the issue. I’ll definitely be making this again!
Should the cake be left completely to cool before glazing??? Didn’t quite understand.
Yes in general it’s a good idea to let anything cool before glazing it as the glaze could thin and run off of a warm cake cake. I’ll make sure that is more clearly stated in the recipe!
Just made it and it’s soooo delicious!! Thank you so much!
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This Chocolate Olive Oil Cake with Blood Orange Glaze looks absolutely divine! The combination of rich chocolate and the tart sweetness of the glaze sounds like the perfect balance. I love the simple, rustic touch of the blood orange slices on top. Thanks for the variations too, especially the tip about using different citrus fruits. If you’re looking for a fun way to share your baking adventures, why not create a cartoon version of yourself with AI Cartoon Generator? It’s a great way to make your posts even more engaging!
This Chocolate Olive Oil Cake with Blood Orange Glaze looks absolutely divine! The combination of the rich chocolate and the tart blood orange glaze sounds like the perfect balance. I love the variations you suggested, especially the idea of using other citrus fruits. This recipe is a keeper! If you’re looking for inspiration for character backstories, check out Character Headcanon Generator.
This Chocolate Olive Oil Cake with Blood Orange Glaze looks absolutely divine! The balance of the rich chocolate with the tart glaze sounds like a perfect combination. I appreciate the variations offered, too, especially the tip about using different citrus fruits. The step-by-step instructions are clear and easy to follow. If you are looking to treat yourself, I suggest you check out AI Beauty Rating for a fun way to analyze your features.
This Chocolate Olive Oil Cake with Blood Orange Glaze looks absolutely divine! The combination of the rich chocolate and the tart glaze sounds like a perfect balance. I appreciate the flexibility with substitutions too, it makes it easier to try. Thanks for sharing this recipe, I can’t wait to bake it! If you ever need to format recipes or other documents quickly, I highly recommend using Markdown to Word to convert your text to a Word document.
This Chocolate Olive Oil Cake with Blood Orange Glaze looks absolutely divine! The combination of rich chocolate and the tartness of blood orange is a perfect match. I especially appreciate the variations provided, offering flexibility with different citrus fruits. The recipe seems straightforward, and I can’t wait to try it. For anyone needing to organize photos of their baking adventures or anything else, I highly recommend using Merge JPG to quickly merge images.
This has to be one of the prettiest cakes ever! I’d hesitate to take the first slice because it looks way too beautiful, haha!
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My partner reaches for the darkest chocolate while I chase anything citrus, so KnowUsWell would probably call this blood orange glaze over bittersweet chocolate our rare point of agreement. Does the glaze keep its blush-pink color if I make the cake a day ahead?
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The blood orange glaze sounds like such a smart contrast to the bittersweet chocolate, especially with olive oil keeping the crumb moist. I also like that it feels a little more grown-up than a standard chocolate cake without being overly fussy.
The olive oil in chocolate cake is so underrated. It gives such a moist crumb that butter just cannot match. The blood orange glaze is a beautiful pairing — the citrus cuts through the richness perfectly. I made this for a dinner party last weekend and everyone asked for the recipe. One substitution that worked well: I used a mix of dark cocoa and regular cocoa powder for a deeper chocolate flavor. The cake also keeps beautifully for two days without drying out.
The blood orange glaze is a smart counterpoint to a rich olive oil chocolate cake. I also like the suggestion of adding zest, since it should deepen the citrus aroma without making the glaze noticeably sweeter.
The springform-pan option caught my eye because it would make the cake easier to serve as a centerpiece. If using the 9-inch springform instead of a loaf pan, should it be checked earlier than the 30–35 minute mark?
The note about blood oranges not being available year-round is practical—I like that you suggest cara cara or pink grapefruit as substitutes. The visual difference in the glaze is the tricky part. Something like nano banana 2 could help see how those options might look before baking.
I appreciate the clear walkthrough of “Chocolate Olive Oil Cake.” The small details are what make this more useful than a generic overview, especially for readers comparing options.
The blood orange glaze over dark chocolate is such a smart pairing, the tartness really cuts through the richness. I baked an olive oil chocolate cake last winter and the texture stayed wonderfully moist for days. Saving this one for the weekend, and that blush pink glaze really is stunning.
Adapting Karen Mordechai’s version from Simple Fare and swapping the cardamom cream, pistachio and rose petals for a crackly glaze feels like the right call – a plain glaze lets the blood orange actually read against the dark chocolate instead of getting lost. I am also glad you posted it late rather than skipping it; between the January shoot and the 14-hour work days in Manhattan, this clearly was not the easiest recipe to get out the door. Blood orange season is still hanging on here, so this is going into the oven this week.
I stopped on this detail: “DESSERT CHOCOLATE OLIVE OIL CAKE WITH BLOOD ORANGE GLAZE Jump to Recipe Print Recipe Tuck into a slice of rich Chocolate Olive Oil Cake with Blood Ora” That is the line that made the rest of the page usable.
I stopped on this detail: “DESSERT CHOCOLATE OLIVE OIL CAKE WITH BLOOD ORANGE GLAZE Jump to Recipe Print Recipe Tuck into a slice of rich Chocolate Olive Oil Cake with Blood Ora” That is the line that made the rest of the page usable.
The combination of olive oil, dark chocolate, and blood orange sounds wonderful, especially with the glaze balancing the bitterness. Since the recipe also suggests flaky sea salt and a final drizzle of olive oil, would that version taste richer or distract from the citrus brightness?
The glaze uses blood orange juice, but the cake itself has no orange—does the olive oil flavor come through enough against the dark chocolate, or would you add zest to the batter too? Curious if the oil gets lost without a citrus note in the crumb.
This is the kind of cake that gets better the next day as the olive oil settles. Chocolate and citrus is always a winner. Appreciate the storage tips and the glaze ratio, very helpful details!
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Using a robust, peppery extra virgin olive oil works wonders here because it cuts right through the bittersweet chocolate and gives the crumb a distinct depth. The powdered sugar and blood orange juice glaze is a great touch, especially since adding fine zest directly into the glaze keeps that tart contrast sharp once it sets crackly. Did you find that standard Dutch-process or natural cocoa paired better with the acidity of the citrus?
The substitution note caught my eye—if I use regular oranges or grapefruit for the glaze, will it set up the same, or does acidity change the powdered sugar ratio? I’d love to try it with cara caras.
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Great post on “Chocolate Olive Oil Cake with Blood Orange Glaze”—clear and practical. I especially liked the point about Tuck into a slice of rich Chocolate Olive Oil Cake with Blood Orange Glaze.
Do you think the cake would work with a milder olive oil, or is the peppery taste part of the balance with the blood orange glaze? I’m tempted to try it but my family is sensitive to strong olive oil flavors.
Great post on “Chocolate Olive Oil Cake with Blood Orange Glaze”—clear and practical.
The blood orange glaze sounds like a lovely contrast to the bittersweet chocolate. I appreciate the alternative of olive oil, flaky sea salt and fresh orange segments when a lighter finish suits the occasion. The citrus whipped cream suggestion would make this a thoughtful dessert for a dinner with friends.
Really enjoyed this post about chocolate olive oil cake with blood orange glaze! The explanation is clear, practical, and inspiring for anyone who loves trying new recipes.
The tart blood orange glaze balancing dark, bittersweet chocolate sounds like a brilliant contrast—I can almost taste it. I also love that blush pink hue; it really does feel Valentine’s-ready. Did the olive oil keep the crumb moist the next day?
Swapping the cardamom cream, pistachio and rose petals from Karen Mordechai’s version for a simple glaze of powdered sugar and blood orange juice sounds right for an everyday loaf. The tip to use cara cara oranges or pink grapefruit once blood oranges are gone is helpful given how short the season is. The citrus whipped cream with Grand Marnier sounds like the dinner-party version to try.
The glaze uses 2-2.5 cups of powdered sugar for just 2-3 tbsp juice—doesn’t that make it more of a stiff icing? I’d love to know how thick it should be before spooning over.
Leaving a mark here for my own future reference—thanks!
The blood orange glaze against dark bittersweet chocolate sounds like a perfect balance, and that blush pink color is gorgeous. Fourteen-hour days in Manhattan kitchens sound intense, glad you still found time to share this! Veronica here, I make MemeVibe, an AI meme video generator.
Chocolate and blood orange is such a good pairing, and olive oil must keep the cake really moist. That pink glaze is so pretty. Veronica here, I make AI Venom Car (a photo of your car turned into a short Venom-style video), and this is going on my weekend baking list.
The tart blood orange glaze balancing dark, bittersweet chocolate is what sold me — that contrast makes the whole slice. Using olive oil instead of butter should keep the crumb beautifully tender, too. I even pulled out an hours to decimal calculator to compare my bake timings across batches.
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The blood orange glaze sounds like a useful tart contrast to the cocoa and olive oil. For the suggested 9-inch round pan, would you keep the same oven temperature and start checking earlier than for the loaf? A separate doneness cue would be helpful for anyone using that variation.
The notes on swapping in regular, cara cara, or pink grapefruit when blood oranges are unavailable are helpful. I also like the olive-oil-and-flaky-salt finish as an alternative to the glaze. For the suggested round springform pan, would you keep the same temperature and start checking earlier than for the loaf?
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The part about getting food poisoning from a bagel shop with your husband genuinely made me laugh — that’s the kind of unromantic memory that somehow becomes the best story later. I’m curious about the olive oil here: does it actually come through in the final cake, or does the cocoa mostly drown it out? Also, since you clearly have an eye for visuals, the blood orange slices on top give the loaf a nice pop — sort of like what AnimePhotoGen does when it turns a plain photo into something stylized. Would you say the glaze is sweet enough to win over someone who usually skips dessert?