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  • All Year
  • 35min
  • Serves 8-12

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Blood Orange Olive Oil

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Raspberry Balsamic Vinegar

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Lime Sea Salt

Himalayan Pink Sea Salt

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Blood Orange Chocolate Chip Cake with Raspberry Balsamic Glaze

A flavorful, easy dessert! Recipe courtesy of Chef Alyssa Dion.

Ingredients

  • 1 C AP flour
  • ½ C unsweetened cocoa powder
  • 2 t baking powder
  • ⅛ t SOOC Himalayan Pink or Lime Sea Salt
  • ¾ C sugar
  • ¾ C nonfat plain Greek yogurt
  • 3 large eggs
  • 1 t vanilla
  • ½ C SOOC Blood Orange Olive Oil
  • 1 C semisweet chocolate chips, lightly coated in flour
  • 8-10 fresh raspberries
  • 1 ½ T SOOC Raspberry Balsamic Vinegar
  • 1 C confectioner’s sugar, plus more for dusting
  • 1 T warm water

Directions

  • 1. -
  • 2. -
  • 3. Preheat oven to 350ºF. Grease a 9-inch round baking pan; line the bottom with a cut-out round of parchment paper.
  • 4. In a medium bowl, whisk together the flour, cocoa powder, baking powder, & salt. Set aside.
  • 5. In a large bowl, mix the sugar, yogurt, eggs, vanilla, & olive oil together until combined.
  • 6. In batches, mix the flour mixture into the yogurt mixture & gently stir until combined. Fold in the chocolate chips; pour the cake batter into the prepared pan.
  • 7. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
  • 8. Cool the cake in the pan, for 15 minutes, on a rack; gently run a knife along the side of the cake. Carefully invert the cake onto a plate & then invert, again, onto a cooling rack to cool completely.
  • 9. FOR THE GLAZE: In a medium bowl, mash raspberries, then stir in balsamic. Add 1C confectioners sugar & stir (this will form a thick paste). Add 1T warm water & stir, adding more water/sugar if necessary.
  • 10. Drizzle glaze over cake & dust with confectioners sugar to finish. Serve warm with tea, coffee or ice-cream.

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Blood Orange Chocolate Chip Cake with Raspberry Balsamic Glaze

  • All Year
  • 35min
  • Serves 8-12

A flavorful, easy dessert! Recipe courtesy of Chef Alyssa Dion.

Ingredients

  • 1 C AP flour
  • ½ C unsweetened cocoa powder
  • 2 t baking powder
  • ⅛ t SOOC Himalayan Pink or Lime Sea Salt
  • ¾ C sugar
  • ¾ C nonfat plain Greek yogurt
  • 3 large eggs
  • 1 t vanilla
  • ½ C SOOC Blood Orange Olive Oil
  • 1 C semisweet chocolate chips, lightly coated in flour
  • 8-10 fresh raspberries
  • 1 ½ T SOOC Raspberry Balsamic Vinegar
  • 1 C confectioner’s sugar, plus more for dusting
  • 1 T warm water

Directions

  • 1. -
  • 2. -
  • 3. Preheat oven to 350ºF. Grease a 9-inch round baking pan; line the bottom with a cut-out round of parchment paper.
  • 4. In a medium bowl, whisk together the flour, cocoa powder, baking powder, & salt. Set aside.
  • 5. In a large bowl, mix the sugar, yogurt, eggs, vanilla, & olive oil together until combined.
  • 6. In batches, mix the flour mixture into the yogurt mixture & gently stir until combined. Fold in the chocolate chips; pour the cake batter into the prepared pan.
  • 7. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
  • 8. Cool the cake in the pan, for 15 minutes, on a rack; gently run a knife along the side of the cake. Carefully invert the cake onto a plate & then invert, again, onto a cooling rack to cool completely.
  • 9. FOR THE GLAZE: In a medium bowl, mash raspberries, then stir in balsamic. Add 1C confectioners sugar & stir (this will form a thick paste). Add 1T warm water & stir, adding more water/sugar if necessary.
  • 10. Drizzle glaze over cake & dust with confectioners sugar to finish. Serve warm with tea, coffee or ice-cream.