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blood orange glaze dripping off chocolate olive oil cake

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.

Course Dessert
Cuisine Italian
Keyword chicken with olives, chocolate, chocolate cake, dessert
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 8
Calories 500 kcal

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

  1. Preheat the oven to 350 degrees. Grease a 9-inch loaf pan with a little olive oil.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.