Rich, deeply chocolatey, and finished with glossy blood orange slices, this Blood Orange Olive Oil Dark Chocolate Cake was made for an autumn table. Seven Barrels Blood Orange Extra Virgin Olive Oil gives the cake a tender crumb and a subtle citrus finish that cuts through the richness of the chocolate.
The result is dramatic enough for Halloween entertaining but refined enough to serve throughout the fall and holiday season. Dress it with candied blood orange slices for the full dark-harvest look, or keep it simple with powdered sugar and fresh orange zest.
Recipe Overview
Prep time: 25 minutes
Bake time: 35 to 42 minutes
Cooling and decorating: 45 minutes
Total time: Approximately 1 hour 50 minutes
Yield: 10 to 12 servings
Difficulty: Moderate
Ingredients
For the chocolate cake
- 1¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1¾ cups granulated sugar
- 1½ teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon fine salt
- 2 large eggs, at room temperature
- ¾ cup buttermilk, at room temperature
- ½ cup Seven Barrels Blood Orange Extra Virgin Olive Oil
- 2 teaspoons pure vanilla extract
- 1 teaspoon finely grated blood orange zest
- ¾ cup hot brewed coffee
- ½ cup semisweet chocolate chips, optional
For the dark chocolate ganache
- 8 ounces semisweet or bittersweet chocolate, finely chopped
- ¾ cup heavy cream
- 1 tablespoon Seven Barrels Blood Orange Extra Virgin Olive Oil
- Pinch of salt
For the candied blood orange slices
-
2 blood oranges
-
1 cup granulated sugar
-
1 cup water
For decorating
- Candied blood orange slices
- Fresh blood orange zest
- Dark chocolate curls or shavings
- Fresh figs, optional
- Flaky sea salt, optional
Instructions
Prepare the pan
Preheat the oven to 350°F.
Grease a 9-inch round cake pan and line the bottom with parchment paper. Lightly grease the parchment. For easier removal, use a 9-inch springform pan.
Make the chocolate cake
In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt.
In a separate bowl, whisk the eggs, buttermilk, Seven Barrels Blood Orange Extra Virgin Olive Oil, vanilla, and blood orange zest until smooth.
Pour the wet ingredients into the dry ingredients. Stir just until combined.
Slowly add the hot coffee while whisking gently. The batter will be thinner than traditional cake batter. Fold in the chocolate chips, when using.
Pour the batter into the prepared pan. Bake for 35 to 42 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs but no wet batter.
Allow the cake to cool in the pan for approximately 15 minutes. Carefully remove it from the pan and transfer it to a wire rack to cool completely.
Make the candied blood orange slices
While the cake bakes, slice the blood oranges into thin rounds, approximately ⅛-inch thick. Remove any seeds.
Combine the sugar and water in a wide skillet over medium heat. Stir until the sugar dissolves and the mixture begins to simmer.
Arrange the orange slices in a single layer. Reduce the heat to low and simmer gently for 30 to 40 minutes, turning the slices occasionally, until the rinds become translucent.
Transfer the slices to a parchment-lined baking sheet or wire rack. Let them cool and dry for at least 30 minutes.
For a darker caramelized appearance, place the cooled slices under the broiler for approximately 30 seconds. Watch them carefully because the sugar can burn quickly.
Prepare the ganache
Place the chopped chocolate in a heat-safe bowl.
Heat the heavy cream in a small saucepan until it is steaming and just beginning to simmer. Do not let it boil.
Pour the hot cream over the chocolate and allow it to sit undisturbed for two minutes.
Add the Blood Orange Extra Virgin Olive Oil and a small pinch of salt. Stir slowly from the center outward until the ganache becomes smooth and glossy.
Let the ganache cool for 10 to 15 minutes, or until it thickens enough to spread without running completely off the cake.
Assemble the cake
Place the cooled cake on a serving platter or cake stand.
Pour or spoon the ganache over the top, allowing a small amount to run naturally down the sides.
Arrange the candied blood orange slices across the top. Finish with fresh orange zest, dark chocolate curls, and a light sprinkle of flaky sea salt, if desired.
Allow the ganache to set for approximately 20 minutes before slicing.
Serving Suggestions
Serve the cake at room temperature for the softest texture and richest flavor.
For an especially indulgent dessert, pair each slice with:
- Vanilla bean ice cream
- Lightly sweetened whipped cream
- Mascarpone cream
- Fresh raspberries or blackberries
- A small drizzle of reduced balsamic
For the Halloween table, present the cake on a black or dark wood cake stand surrounded by blood orange wedges, figs, black grapes, and low candlelight.
Why Olive Oil Works in Chocolate Cake
Olive oil creates a moist, tender cake that stays fresh longer than many butter-based cakes. It also blends naturally with cocoa and dark chocolate.
The Blood Orange Extra Virgin Olive Oil contributes a gentle citrus aroma without making the cake taste heavily flavored or overly sweet. Coffee deepens the cocoa flavor, while the blood orange zest brightens the finished dessert.
Recipe Notes
Do not substitute a strongly bitter or peppery olive oil. A flavored olive oil designed for baking, such as Seven Barrels Blood Orange EVOO, provides a more balanced result.
Regular oranges may be used when blood oranges are unavailable, although the finished cake will not have the same deep red seasonal appearance.
The candied orange slices can be prepared up to three days in advance and refrigerated between sheets of parchment paper.
The unfrosted cake can be made one day ahead. Wrap it tightly after it has cooled completely, then add the ganache and orange slices before serving.
Storage
Store the finished cake covered at room temperature for up to two days or refrigerated for up to five days.
When refrigerated, allow individual slices to sit at room temperature for approximately 20 minutes before serving. This softens the ganache and improves the cake’s texture.
Bring Blood Orange Flavor to Your Kitchen
Seven Barrels Blood Orange Extra Virgin Olive Oil adds a bright citrus finish to cakes, brownies, vinaigrettes, roasted vegetables, seafood, and more.
