chocolate olive oil loaf cake
this chocolate olive oil loaf cake is decadent without being heavy. its full of rich chocolate flavor and bright citrus notes. top with loaf with a beautiful pink blood orange glaze.
Equipment
- 9X5 loaf pan
- citrus zester and juicer (or reamer)
- parchment paper
Ingredients
chocolate olive oil loaf cake
- 1 c (120g) cake flour see notes or sub 1:1 AP flour
- ½ c (60g) all purpose flour
- ½ tsp baking soda
- ½ c (40g) unsweetened cocoa powder
- 2 tsp (2g) espresso powder, sifted
- ¼ tsp salt
- ⅔ c (157ml) blood orange juice
- ¼ c (59ml) milk, room temperature
- 1 c (200g) granulated sugar
- 2 tbsp (12-18g) blood orange zest, about 2-3 oranges
- ½ c (118ml) olive oil
- 2 (114g) large eggs, room temperature
- 1 tsp (5ml) vanilla extract
- 1 tsp (5ml) orange extract
- ½ c chocolate chips, optional
blood orange glaze
- 1 c (120g) powdered sugar, sifted
- 2-3 tbsp (30-45ml) blood orange juice
Instructions
- Preheat oven to 350 F. Line a 9X5 loaf pan with parchment paper, leaving 1-2" overhang on the long sides. Set aside.
- Sift flours, baking soda, unsweetened cocoa powder, espresso powder and salt into a mixing bowl. Whisk together until well combined. Set aside.
- Combine ⅔ c blood orange juice with the milk in a small bowl. Stir to combine and set aside until needed.
- Combine the sugar and blood orange zest in a mixing bowl. Mix together until the oils release and the sugar resembles wet sand. This takes about 30 seconds with a mixer or 1-2 minutes using a whisk by hand. Whisk in the olive oil on medium speed until smooth and well combined, about 2 minutes.
- Add eggs, one at a time, beating on low speed about 20 seconds before adding the next egg. Add vanilla and orange extracts, beating on low until well combined. Scrape sides down as needed. Beat all ingredients on medium low for an addtional minute.
- By hand, sift in the dry ingredients to the wet, alternating with the blood orange/milk mixture, starting/ending with the dry ingredients: dry, milk, dry, milk, dry. Stir each addtional until just combined. Fold in the chocolate chips if using.
- Pour ½ chocolate cake batter into the prepared loaf pan. Using a small offset spatula or back of a spoon, evenly spread the batter into the corners. Pour remaining ½ batter into the pan. Evenly spread the batter into the pan.
- Bake at 350 F (177 C) for 50-60 minutes. Check the cake around 45 minutes. Insert a toothpick into the center. If the batter is wet, bake in 5 minute increments, checking each time by inserting a toothpick into the center (close to the center, but not the same part each time). When the toothpick comes out clean or with a few moist crumbs and the edges are slighly pulled from the sides, the cake is done.If the top is baking faster than the center is baking, you can top with a tent foil around 40-45 minutes.
- Cool in the pan, on top of a cooling rack for 15 minutes. Using a butter knife, gently loosen the unlined edges from the pan. Gently lift the bread out of the loaf pan using the pieces of parchment overhang. Cool an addtional 30 minutes before topping with the glaze.
- Whisk the powdered sugar with the remaining blood orange glaze until smooth and well combined. Pour ½ of the glaze on the cake. Wait about 5 minutes and pour the remaining half on top. Allow 45-60 minutes for the glaze to full set or enjoy while wet.
Notes
diy cake flour: measure out 1 c all purpose flour (120g). scoop out 2 tablespoon (15g) flour. replace this with 2 tablespoon cornstarch. sift this new flour together 4 times. you now have an approximate replacement for 1 c cake flour.
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