Chocolate Olive Oil Loaf Cake

olivesnthyme.com 

This chocolate olive oil loaf cake is decadent without being heavy. Its full of rich chocolate flavor and bright citrus notes. Top this loaf with a beautiful pink blood orange glaze.

olivesnthyme.com 

Preheat oven to 350 F. Line a 9X5 loaf pan with parchment paper, leaving 1-2" overhang on the long sides.

Step 1:  

Sift all purpose flour, cake flour, baking soda, unsweetened cocoa powder, espresso powder and salt into a mixing bowl. Whisk together until well combined.  Combine 2/3 c blood orange juice with the milk in a small bowl. Stir to combine and set aside until needed.

Step 2:  

Combine the sugar and blood orange zest in a mixing bowl. Mix together until the oils release and the sugar resembles wet sand. Whisk in the olive oil on medium speed until smooth and well combined.

Step 3:  

Mix in eggs, one at a time, beating on low speed. Mix in vanilla and orange extracts. Sift in the dry ingredients to the wet, alternating with the blood orange/milk mixture, starting/ending with the dry ingredients. Fold in the chocolate chips.

Step 4:  

Pour chocolate cake batter into the prepared loaf pan. Bake at 350 F (177 C) for 50-60 minutes. Cool in the pan, on top of a cooling rack for 15 minutes. Remove from the pan to cool an addtional 30 minutes before topping with the glaze.

Step 5:  

To make the blood orange glaze, whisk the powdered sugar with the remaining blood orange juice until smooth and well combined.

Step 6:  

Pour the glaze on the cake. Allow 45-60 minutes for the glaze to full set or enjoy while wet.

Step 7:  

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