Citrus and chocolate, a classic Italian pairing, are enriched with our bold, Tuscan-style extra virgin olive oil in this simple, but flavorful one-layer confection from our Head Chef Gerald Gass. We love this Chocolate, Orange and Olive Oil Cake just as it is with a light dusting of confectioner's sugar.
CHOCOLATE, ORANGE & OLIVE OIL CAKE
1 cup cake flour1/2 teaspoon baking powder1/2 teaspoon sea salt or kosher salt1/2 teaspoon baking soda6 tablspoons dark cocoa powder (Valhrona works well)1/2 cup toasted almond flour2 large eggs1 cup granulated sugar1/3 cup McEvoy Ranch extra virgin olive oil
1/3 cup buttermilk1 teaspoon vanilla1/4 cup orange juice concentrate1/4 cup Cointreauzest of 1 orange4 ounces semisweet chocolate, chopped2/3 cup candied orange peel, choppedcocoa powder for dusting the panPreheat the oven to 350 degrees F. Generously butter a 9-inch roud cake pan; line the bottom with parchment and butter the paper. Lightly dust the inside of the pan with cocoa powder.
Sift together the flour, baking powder, salt, soda and cocoa powder. Stir in the almond flour. In a standing mixer, beat the eggs on high speed until light in color, about 2 minutes.
Gradually add the sugar and beat until the mixture is pale and thick, about 4 minutes longer. Reduce the speed to low and mix in the olive oil, buttermilk, Cointreau, vanilla and orange juice concentrate.
Using a rubber spatula, lightly fold the flour mixture in to the egg mixture in three batches. Fold in the chocolate, candied orange peel and the grated zest. Pour the mixture into the prepared pan and smooth the surface.
Bake the cake until the top springs back lightly when touched and a toothpick comes out just clean, 40-45 minutes.
Transfer to a wire rack and let cool in the pan for 10 minutes before turning out onto a wire rack to completely cool.
Dust with confectioners sugar before serving.