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Yields12 Servings
  splash VSOP Blood Orange Extra Virgin Olive Oil, for greasing the pans
 1 ½ cups All-Purpose Flour
 1 cup Sugar
 ½ cup Dutch-Processed Cocoa Powder
 ¼ tsp Fine Sea Salt
 1 tsp Baking Soda
 ½ cup VSOP Blood Orange Extra Virgin Olive Oil
 1 tbsp VSOP Tangerine Aged Dark Balsamic Vinegar
 2 large Eggs, beaten with enough cold water to equal one cup
 1 tsp Pure Vanilla Extract
 8 oz Semisweet Chocolate, chips or chunks
 ½ cup Heavy Cream
 1 tbsp VSOP Blood Orange Extra Virgin Olive Oil
 1 pinch Fine Sea Salt
1

Preheat the oven to 350 degrees Fahrenheit. Lightly grease two 9-inch cake pans, one muffin pan, or one 13x9-inch pan with Blood Orange EVOO.

2

Mix together all the dry ingredients in a large bowl.

3

In a seperate bowl, thoroughly mix together the liquid ingredients until smooth.

4

Add the dry ingredients into the wet and mix using a hand or stand mixer on low. Pour the mixture into the prepared pans. Bake for 30 minutes (cupcakes will take about 15 mins) or until a cake skewer inserted in the center of the cake comes out clean. Make sure to NOT over-bake the cake. It should spring back when lightly touched, and a cake skewer inserted in the middle of the cake should come out clean.

5

Cool for 20-25 minutes before removing the cakes from the pans to cool completely. Meanwhile, make the ganache. Place the chocolate chips in a heat-proof bowl. Heat the cream in a sauce pan over medium heat until just about simmering. Pour the cream over the chocolate and allow to sit for five minutes. Gently whisk the chocolate and cream until smooth, consistent, and free from any lumps. Add in the Blood Orange EVOO to the chocolate and whisk to thoroughly incorporate. Allow to cool until it reaches a spreadable consistency.

6

Gently spread the slightly cooled ganache over the the completely cooled cake. Serve with lightly sweetened whipped cream and a tangerine segment as garnish, if desired. Enjoy!

Ingredients

  splash VSOP Blood Orange Extra Virgin Olive Oil, for greasing the pans
 1 ½ cups All-Purpose Flour
 1 cup Sugar
 ½ cup Dutch-Processed Cocoa Powder
 ¼ tsp Fine Sea Salt
 1 tsp Baking Soda
 ½ cup VSOP Blood Orange Extra Virgin Olive Oil
 1 tbsp VSOP Tangerine Aged Dark Balsamic Vinegar
 2 large Eggs, beaten with enough cold water to equal one cup
 1 tsp Pure Vanilla Extract
 8 oz Semisweet Chocolate, chips or chunks
 ½ cup Heavy Cream
 1 tbsp VSOP Blood Orange Extra Virgin Olive Oil
 1 pinch Fine Sea Salt

Directions

1

Preheat the oven to 350 degrees Fahrenheit. Lightly grease two 9-inch cake pans, one muffin pan, or one 13x9-inch pan with Blood Orange EVOO.

2

Mix together all the dry ingredients in a large bowl.

3

In a seperate bowl, thoroughly mix together the liquid ingredients until smooth.

4

Add the dry ingredients into the wet and mix using a hand or stand mixer on low. Pour the mixture into the prepared pans. Bake for 30 minutes (cupcakes will take about 15 mins) or until a cake skewer inserted in the center of the cake comes out clean. Make sure to NOT over-bake the cake. It should spring back when lightly touched, and a cake skewer inserted in the middle of the cake should come out clean.

5

Cool for 20-25 minutes before removing the cakes from the pans to cool completely. Meanwhile, make the ganache. Place the chocolate chips in a heat-proof bowl. Heat the cream in a sauce pan over medium heat until just about simmering. Pour the cream over the chocolate and allow to sit for five minutes. Gently whisk the chocolate and cream until smooth, consistent, and free from any lumps. Add in the Blood Orange EVOO to the chocolate and whisk to thoroughly incorporate. Allow to cool until it reaches a spreadable consistency.

6

Gently spread the slightly cooled ganache over the the completely cooled cake. Serve with lightly sweetened whipped cream and a tangerine segment as garnish, if desired. Enjoy!

Dark Chocolate Blood Orange Agrumato Cake With Blood Orange Ganache

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