Ingredients:
For cake:
1/2 cup cocoa powder
1 tsp vanilla extract
1 & 1/2 cups all purpose flour
1 cup granulated sugar
1/4 tsp salt
1 tsp baking soda
2 large eggs beaten with enough water to equal one cup
1/2 cup Blood Orange Fused Olive Oil
For Ganache:
8oz semisweet chocolate chips or chunks
1/2 cup heavy cream
1 Tbs Blood Orange Olive Oil
pinch of sea salt
Directions:
Preheat oven to 350. Lightly grease 2- 9″ cake pans or one 13×9″ pan with Blood Orange Olive Oil.
Mix together all dry ingredients in a large bowl. Thoroughly mix together liquid ingredients in a separate large bowl until smooth. Add the dry ingredients to the wet and mix using a hand or stand mixer on low. Pour the mixture into prepared pans.
Bake for 30 minutes or until toothpick inserted in center of cake comes out clean. Cool 20-25 minutes before removing form the pans to cool completely. Apply ganache when cool.
For Blood Orange Ganache
Place the chocolate chips in a heat proof bowl. Heat the cream in a saucepan over medium heat until just about simmering. Pour the cream over the chocolate and allow to sit five minutes. Gently whisk until smooth, consistent and free from any lumps. Add in the Blood Orange olive oil and whisk thoroughly. Allow to cool until it reaches a spreadable consistency. Gently spread slightly cooled ganache over the completely cooled cake.
Serve with lightly sweetened whipped cream.