Blood Orange Dark Chocolate Cake

Decadent dark chocolate paired with the exotic flavor of the blood orange, this chocolate cake is sure to become a quick favorite.


  • 5 oz. quality bittersweet chocolate
  • 1/3 cup Blood Orange Olive Oil
  • 1/2 cup sugar
  • 3 large eggs
  • 1/2 cup unsweetened cocoa powder
  • A pinch of sea salt


  1. Pre-heat oven to 375°F.
  2. Grease a Bundt pan, or 8 inch round baking pan.
  3. Melt finely chopped chocolate in a double-boiler with the Blood Orange Olive Oil.
  4. Remove from heat and whisk in sea salt and sugar.
  5. Add eggs one at a time, whisking well after each.
  6. Finally, mix the cocoa powder and whisk until combined.
  7. Pour batter into the prepared pan and bake for 20-23 minutes (center of oven) or until the top has formed a thin crust.
  8. Remove cake from oven and remove from pan, letting cool approximately 5 minutes.
  9. Drizzle cake with Blood Orange Oil, or dust with cocoa powder and serve with a tangerine sorbet, whipped cream, or vanialla gelato. Alternately, add a thin layer of dark chocolate frosting.


Products Used In This Recipe

  • Luckily for us, Tunisian Blood Oranges ripen at the exact time as their olives (Chetoui and Chemlali variety). We have them pressed together to obtain this beautiful citrus olive oil. Blood Orange is one of our most popular since it is so versatile.
    Tip: Shrimp, scallops, salmon, and chicken taste heavenly when rubbed with Blood Orange Oil, garlic and crushed peppercorns. Paired with Tangerine Balsamic Vinegar, it is the Olive Crush's #1 salad and marinade combination. Salads made with Blood Orange will take on a sweet citrus flavor that is sure to please.

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