1 cup All-Purpose Flour
½ cup unsweetened Cocoa Powder
2 tsp Baking Powder
⅛ tsp SOOC Himalayan Pink or Lime Sea Salt
¾ cup Sugar
¾ cup nonfat plain Greek Yogurt
3 large Eggs
1 tsp Vanilla
½ cup SOOC Blood Orange Olive Oil
1 cup semisweet Chocolate Chips, lightly coated in flour
8-10 fresh Raspberries
1½ Tbsp SOOC Raspberry Balsamic Vinegar
1 cup confectioner’s sugar, plus more for dusting
1 Tbsp warm Water
Preheat oven to 350ºF. Grease a 9-inch round baking pan; line the bottom with a cut-out round of parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
In a large bowl, mix the sugar, yogurt, eggs, vanilla, and Blood Orange Olive Oil together until combined.
In batches, mix the flour mixture into the yogurt mixture and gently stir until combined. Fold in the chocolate chips; pour the cake batter into the prepared pan.
Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
Cool the cake in the pan, for 15 minutes, on a rack; gently run a knife along the side of the cake. Carefully invert the cake onto a plate and then invert, again, onto a cooling rack to cool completely.
FOR THE GLAZE: In a medium bowl, mash raspberries and stir in Raspberry Balsamic. Add 1 cup confectioners sugar and stir (this will form a thick paste). Add 1 Tbsp warm water and stir, adding more water/sugar if necessary.
Drizzle glaze over cake and dust with confectioners sugar to finish. Serve warm with tea, coffee, or ice-cream!