This Dark Chocolate Cake with Blood Orange Ganache tastes like pure dessert drama in the very best way. The dark chocolate cake is intensely rich and deeply cocoa-forward with a soft velvety crumb that somehow manages to feel decadent without being overly heavy. Then the blood orange ganache sweeps in with bright citrus warmth that cuts through the richness and makes the chocolate taste even darker, smoother, and more luxurious.

The combination of bittersweet chocolate and blood orange creates that classic chocolate-citrus pairing that feels elegant, slightly mysterious, and completely irresistible. The olive oil keeps the cake incredibly moist while adding subtle richness that lingers long after the last bite. It’s the kind of dessert that feels equally at home at a holiday dinner party, Valentine’s dessert table, or a random Wednesday night when you suddenly decide life would be better with really good chocolate cake.

Think: rich European-style chocolate cake meets bright winter citrus with just enough sophistication to make everyone assume you spent all day baking it.

C H O C O L A T E   C A K E   I N G R E D I E N T S :

• 1/2 cup cocoa powder
• 1 tsp. vanilla extract
• 1 1/2 cups all-purpose flour or 
• 1 cup granulated sugar
• 1/4 tsp. salt
• 1 tsp. baking soda
• 1Tbs. Rocky Mountain Olive Oil Tangerine Dark Balsamic Vinegar
• 2 large eggs beaten with enough cold water to equal one cup
• 1/2 cup Rocky Mountain Olive Oil Whole Fruit Orange Fused Olive Oil or Whole Fruit Navel Orange Fused Olive Oil + more for greasing pans

I N S T R U C T I O N S :

Preheat the oven to 350ºF.

Lightly grease two 9-inch cake pans, one muffin pan, or one 13x9-inch pan with 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 (cupcakes will take about 15 min.) 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.

O R A N G E   G A N A C H E   I N G R E D I E N T S :

• 8 ounces semi-sweet chocolate chips or chunks
• 1/2 cup heavy cream
• 1 Tbs. Rocky Mountain Olive Oil Whole Fruit Orange Fused Olive Oil
• 1 pinch of sea salt

I N S T R U C T I O N S :

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 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, if desired.

Serves 12 small but decadent servings.

N U T R I T I O N A L  I N F O :

Estimated per serving: 480 calories • 5g protein • 50g carbs • 29g fat • 240mg sodium

Estimated values may vary based on chocolate type, ganache amount, and ingredient brands.