Chocolate Blood Orange Cake

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.

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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