Description
Indulge in the rich and vibrant flavors of this Dark Chocolate Blood Orange Cake, combining the deep intensity of high-quality dark chocolate with the bright, citrusy notes of fresh blood oranges. Perfectly moist and delectably tender, this cake makes an elegant dessert for any occasion.
Ingredients
Scale
Chocolate Base
- 1 cup high-quality dark chocolate (70% cacao or higher)
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp pure vanilla extract
Dry Ingredients
- 1 cup all-purpose flour
- 1 tsp baking powder
- Zest from 2 blood oranges
Wet Ingredients
- 1/4 cup freshly squeezed blood orange juice
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour a round cake pan to prevent sticking.
- Melt the chocolate: Place the dark chocolate in a microwave-safe bowl and heat in 30-second intervals, stirring after each, until smooth and fully melted. Let it cool slightly to avoid cooking the eggs in the next step.
- Cream butter and sugar: In a mixing bowl, beat the softened butter and granulated sugar together until the mixture is fluffy and light in color, indicating well incorporated air for a tender crumb.
- Add eggs and chocolate: Incorporate eggs one at a time into the creamed mixture, beating well after each addition. Then add the melted chocolate along with the vanilla extract, mixing until combined.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and blood orange zest to evenly distribute the leavening and citrus flavor.
- Mix wet and dry ingredients: Gradually add the flour mixture to the wet ingredients, mixing gently until just combined to avoid overworking the batter and preserving tenderness.
- Fold in blood orange juice and additional zest: Gently fold in the freshly squeezed blood orange juice and additional zest to infuse the batter with bright citrus flavor without deflating it.
- Bake the cake: Pour the batter into the prepared cake pan. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean, indicating doneness.
- Cool and serve: Allow the cake to cool in the pan briefly before transferring it to a wire rack to cool completely. Serve at room temperature and enjoy the harmonious blend of chocolate and blood orange flavors.
Notes
- Ensure the melted chocolate is cooled slightly before mixing with eggs to prevent curdling.
- Use fresh blood oranges for authentic flavor, but regular oranges can be a substitute if unavailable.
- Do not overmix the batter once flour is added to keep the cake tender.
- For an extra touch, dust the cooled cake with powdered sugar or drizzle with a blood orange glaze.
- Store leftovers covered at room temperature for up to 2 days or refrigerate up to 5 days.
