FREE Shipping on Orders over $100 X

Check Out Our

Delicious Recipes

Recipe

Product was successfully added to your shopping cart.
  • All Year
  • 60 min
  • Serves 12+

Rate this Recipe

Recipe Products

Dark Chocolate Balsamic Vinegar

Pick A Size :

Blood Orange Olive Oil

Pick A Size :

Himalayan Pink Sea Salt

Size:

Chocolate Cake with Blood Orange Olive Oil

This lovely chocolate cake highlights a favorite pairing - blood orange and chocolate. Complete with a whipped frosting and a Dark Chocolate Balsamic drizzle.

Ingredients

  • 2 C AP flour
  • 2 C granulated sugar
  • ¾ C cocoa powder
  • ¼ t SOOC Himalayan Pink Sea Salt
  • 2 t baking soda
  • 2 eggs, lightly beaten
  • 1 t + ¼ t vanilla extract
  • ⅔ C SOOC Blood Orange Olive Oil
  • 2 C boiling water
  • 1 pint heavy whipping cream
  • ⅛ C confectioners' sugar
  • 1 C bittersweet chocolate chips
  • 1 T SOOC Dark Chocolate Dark Balsamic Vinegar
  • zest of 1 orange

Directions

  • 1. Preheat oven to 350°F. Spray a 9-inch springform pan with cooking spray.
  • 2. In the bowl of a stand mixer, combine the dry ingredients, then mix with the whisk attachment.
  • 3. Add the eggs, 1 t vanilla extract & Blood Orange Olive Oil. Mix gently, just to incorporate the ingredients.
  • 4. With the mixer running, slowly pour in the boiling water until combined. Pour into prepared cake pan & bake for 25-30 minutes.
  • 5. While cake is baking, pour 1 C of the heavy whipping cream into a saucepan & warm on low heat, do not boil or scald. Once warm, add chocolate chips & stir until completely melted. Add SOOC Dark Chocolate Balsamic Vinegar, stir & let cool.
  • 6. Once cake has cooled, beat 1 C heavy whipping cream until stiff peaks form. Add confectioners sugar & the ¼ t vanilla, mix until combined.
  • 7. Frost cake & sprinkle with the orange zest. Serve with a drizzle of the dark chocolate ganache.
  • 8. Refrigerate cake if not serving immediately.

Write Your Own Review

Chocolate Cake with Blood Orange Olive Oil

  • All Year
  • 60 min
  • Serves 12+

This lovely chocolate cake highlights a favorite pairing - blood orange and chocolate. Complete with a whipped frosting and a Dark Chocolate Balsamic drizzle.

Ingredients

  • 2 C AP flour
  • 2 C granulated sugar
  • ¾ C cocoa powder
  • ¼ t SOOC Himalayan Pink Sea Salt
  • 2 t baking soda
  • 2 eggs, lightly beaten
  • 1 t + ¼ t vanilla extract
  • ⅔ C SOOC Blood Orange Olive Oil
  • 2 C boiling water
  • 1 pint heavy whipping cream
  • ⅛ C confectioners' sugar
  • 1 C bittersweet chocolate chips
  • 1 T SOOC Dark Chocolate Dark Balsamic Vinegar
  • zest of 1 orange

Directions

  • 1. Preheat oven to 350°F. Spray a 9-inch springform pan with cooking spray.
  • 2. In the bowl of a stand mixer, combine the dry ingredients, then mix with the whisk attachment.
  • 3. Add the eggs, 1 t vanilla extract & Blood Orange Olive Oil. Mix gently, just to incorporate the ingredients.
  • 4. With the mixer running, slowly pour in the boiling water until combined. Pour into prepared cake pan & bake for 25-30 minutes.
  • 5. While cake is baking, pour 1 C of the heavy whipping cream into a saucepan & warm on low heat, do not boil or scald. Once warm, add chocolate chips & stir until completely melted. Add SOOC Dark Chocolate Balsamic Vinegar, stir & let cool.
  • 6. Once cake has cooled, beat 1 C heavy whipping cream until stiff peaks form. Add confectioners sugar & the ¼ t vanilla, mix until combined.
  • 7. Frost cake & sprinkle with the orange zest. Serve with a drizzle of the dark chocolate ganache.
  • 8. Refrigerate cake if not serving immediately.