One of my best friends gifted me the bottle of glorious blood orange olive oil that inspired this recipe. I felt like eating cake on Sunday – which, if I’m honest, is normal for Sunday – but I didn’t have enough butter to bake a cake. I had one of those, “Ah ha!” moments when I realized I could try my hand at an olive oil cake but of course, being me, I had to put my own spin on it. Here’s what I came up with. Enjoy! Blood Orange Olive Oil Chocolate Cake
2/3 cup blood orange olive oil, plus a bit of regular olive oil for greasing
6 Tbsp unsweetened cocoa powder, sifted
1/2 cup boiling water
2 tsp best vanilla extract
3/4 cup plus 1 tablespoon all-purpose flour
1/2 teaspoon baking soda
1 cup granulated sugar
1/2 cup semi-sweet chocolate chips
1) Preheat your oven to 325 degrees F. Grease your springform pan with a little oil and line the base with parchment paper.
2) Measure and sift the cocoa powder into a bowl or pitcher and whisk in the boiling water until you have a smooth, chocolatey paste. Whisk in the vanilla extract, then set aside to cool a little.
3) In another smallish bowl, combine the all-purpose flour with the baking soda and pinch of salt.
4) Put the sugar, olive oil, and eggs into the bowl of a freestanding mixer with the paddle attachment and beat for about 3 minutes, until you have a pale, thickened cream.
5) Turn the speed down a little and pour in the cocoa mixture, beating as you go, and when all is scraped in, you can slowly add the all-purpose flour mixture.
6) Scrape down the sides of the bowl, then pour the batter into the prepared pan. Bake for 40-45 minutes or until the sides are set and a toothpick pricked in the center comes out mainly clean.
7) Let cool for 10 minutes on a cooling rack before removing from the pan. Serve warm or at room temperature. Delicious with freshly whipped cream!
Note: This cake is fantastically moist the day it’s made. By day three it lost some of that moisture so I crumbled it in for a delicious trifle base.