Chocolate, Orange and Olive Oil Cake

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 CAKEChoc-Orange-Cake-255_20130417185426<1>

1 cup cake flour
1/2 teaspoon baking powder
1/2 teaspoon sea salt or kosher salt
1/2 teaspoon baking soda
6 tablspoons dark cocoa powder (Valhrona works well)
1/2 cup toasted almond flour
2 large eggs
1 cup granulated sugar
1/3 cup McEvoy Ranch extra virgin olive oil
1/3 cup buttermilk
1 teaspoon vanilla
1/4 cup orange juice concentrate
1/4 cup Cointreau
zest of 1 orange
4 ounces semisweet chocolate, chopped
2/3 cup candied orange peel, chopped
cocoa powder for dusting the pan
Preheat 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.