Dark Chocolate-Blood Orange Olive Oil Cake with Blood Orange Olive Oil Ganache

Ingredients

Chocolate Cake
1/2 cup cocoa powder;1 tsp vanilla extract

1 1/2 cups all-purpose flour

1 cup sugar;1/4 tsp salt

1 tsp baking soda

1 T Coronado Taste of Oils Tangerine Balsamic

2 large eggs (room temperature), beaten with enough cold water to equal 1 cup

1/2 cup Coronado Taste of Oils Blood Orange Extra Virgin Olive Oil (EVOO) and more for greasing pans.

Blood Orange Ganache

8 ounces semisweet chocolate chips or chunks

1/2 cup heavy cream

1 T Coronado Taste of Oils Blood Orange Extra Virgin Olive Oil (EVOO)

1 pinch sea salt

Directions

Chocolate Cake

Directions: Preheat oven to 350^.
Lightly grease two 9 inch cake pans, one muffin pan or one 13×9 inch cake pan with Coronado Taste of Oils Blood Orange EVOO.

Mix together all of the dry ingredients in a large bowl.

Thoroughly mix together the liquid ingredients in a separate large bowl until smooth.

Add the dry ingredients into the wet and mix using a hand or stand mixer on low.
Pour the batter into the prepared pans.

Bake cakes for 27-30 minutes. Cupcakes, 15 minutes.

Cool in pans on wire racks for 5 minutes, remove from pans and continue to cool on wire racks until completely cool.

Blood Orange Ganache

Place the chocolate in a heat -proof bowl.

Heat the cream in a heavy 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 the blood orange EVOO 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. WOW!!! Yum!