Blood Orange Chocolate Cake
This rich and moist Blood Orange Chocolate Cake is infused with fresh blood orange juice and drizzled with homemade blood orange glaze!
Servings: 10
Ingredients
Chocolate Blood Orange Cake Batter
- 152 g flour AP or cake (approx 1¼ cup)
- 20 g cocoa powder (approx. 2 tbsp.)
- 1 tsp. baking powder
- ¼ tsp. baking soda
- ¼ tsp. salt
- 112 g unsalted butter softened (½ cup)
- 200 g granulated sugar 1 cup
- 1 egg
- ½ tsp. vanilla extract optional
- 3-4 tbsp. blood orange juice
- zest of one blood orange
- 80 mL milk (⅓ cup) semi-skimmed, whole, or plant-based
Blood Orange Glaze
- 120 g powdered sugar 1 cup
- 2-4 tbsp. blood orange juice fresh
Instructions
- Preheat the oven to 175°C (350F) and line an 8x4" loaf pan with parchment paper.
- Sift and mix the dry ingredients (flour, cocoa powder, salt, baking powder, baking soda) and set aside.
- Place sugar and butter in a large mixing bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed for 1-2 minutes until pale and fluffy.
- Add the egg and vanilla extract and mix for another 2 minutes until well-combined. Add the blood orange juice and zest and mix for another 30 seconds. The mixture may curdle slightly - this is normal.
- Slowly add the dry ingredients in two additions, alternating with the milk and mix on low speed until just combined. Do not overmix.
- Pour batter into prepared loaf pan and bake for 45-60 minute or until a skewer inserted into the center comes out clean. Let the cake cool for 5 minutes in the loaf pan, then transfer to a wire rack to cool completely before glazing.
- To make the glaze, stir in 2-4 tbsp. of blood orange juice into powdered sugar until the desired consistency is reached. For a thinner glaze, add more juice. For a thicker glaze, add more powdered sugar. Drizzle over cooled cake, leave to set for 20-30 minutes and serve.