Ingredients
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1x Flour & Olive Chocolate Cake Mix
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4 large eggs
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1/3 cup McEvoy Ranch Blood Orange Olive Oil (plus extra for brushing)
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1/3 cup + 1 1/2 tablespoons McEvoy Ranch Organic Extra Virgin Cooking Olive Oil
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3/4 cup Whole Milk
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5 sweet dried oranges
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3/4 cup Butter (softened)
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1/2 cup Unsweetened Cocoa Powder
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2 1/2 cups Powdered Sugar
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1 tablespoon Orange Juice
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1/4 teaspoon Orange Extract
Instructions
Preheat oven to 325°F.
Grease a 9 x 3-inch springform pan and line the bottom with parchment paper.
Beat eggs at high speed for 3-5 minutes until light and fluffy.
With the mixer still running, gradually add the olive oil in a thin drizzle and beat until thick and creamy. Add the milk and the chocolate cake mix. Beat on low speed for 1-2 minutes until well combined.
Pour batter into prepared pan and bake in preheated oven for 55-60 minutes or until toothpick inserted in center comes out clean or with a few moist crumbs.
While the cake bakes, whip up the frosting. In a mixing bowl, cream together butter, cocoa, powdered sugar, orange juice, and orange extract until light and fluffy. May add cream or milk depending on consistency.
Remove cake from oven and cool in baking pan for 5-10 minutes before inverting to unmold. Brush top with McEvoy Ranch Blood Orange Olive Oil then cool cake completely before applying your frosting. Top with sweet dried oranges, and enjoy with your loved ones!
