Chocolate and Blood Orange Olive Oil Cake


  • 5 oz. good quality bittersweet chocolate
  • 1/3 cup + 1 tbsp, divided Bella Oliva Fused Blood Orange EVOO
  • 1/2 cup sugar
  • 3 large eggs
  • 1/2 tsp vanilla extract
  • 1/2 cup unsweetened cocoa powder
  • A pinch of sea salt


  1. Preheat oven to 375°F.
  2. Grease an 8-inch round baking pan with a teaspoon of Blood Orange Olive Oil. Line bottom with a round of parchment paper and grease the paper with another teaspoon of olive oil.
  3. In a double boiler melt finely chopped chocolate with 1/3 cup blood orange olive oil. Remove from heat and whisk in the sea salt and sugar. Add eggs one at a time whisking well after each addition. Sift the cocoa powder over the chocolate and whisk until just combined.
  4. Pour batter into prepared pan and bake in middle of oven for 20-23 minutes, or until top has formed a thin crust. Cool cake in pan on a rack 5 minutes and invert onto a serving plate. Drizzle cake with remaining teaspoon of blood orange olive oil or dust cake with additional cocoa powder and serve with tangerine sorbet, whipped cream, or vanilla gelato.

Serves 8-10

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