- 1/2 cup cocoa powder
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1 tablespoon Tangerine Dark Balsamic Vinegar
- 2 large eggs, beaten with enough cold water to equal one cup
- 1/2 cup Whole Fruit Blood Orange Olive Oil + more for greasing pans
Preheat oven to 350 degrees. Lightly grease two 9″ cake pans or one 13×9 inch pan with Blood Orange olive oil. Mix together all the dry ingredients in a large bowl. Thoroughly mix together the liquid ingredients in a separate large bowl until smooth. Add the dry ingredients in to the wet and mix using a hand or stand mixer on low. Pour the mixture into the prepared pans. Bake for 30 minutes 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. Cool for 20-25 minutes before removing the cakes from the pans to cool completely. Apply ganache when cool.
Blood Orange Ganache:
- 8 ounces semisweet chocolate chips or chunks
- 1/2 cup heavy cream
- 1 tablespoon Whole Fruit Blood Orange Olive Oil
- pinch of sea salt
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 5 minutes. Gently whisk the chocolate and cream until smooth, consistent, and free from any lumps. Add in the Blood Orange Olive Oil to the chocolate and whisk to thoroughly incorporate. Allow to cool until it reaches a spreadable consistency. Gently spread the slightly cooled ganache over the completely cooled cake. Serve with lightly sweetened whipped cream and a tangerine segment as garnish.