Blood Orange Chocolate Chip Cake with Raspberry Balsamic Glaze

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A flavorful, easy dessert!
Dish Type:

Dessert, Nut Free, Vegetarian

Season:

All Year

Prep Time:

35 minutes

Serves:

8-12

Ingredients

  • 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

Products used: Blood Orange Olive Oil , Himalayan Pink Sea Salt , Lime Sea Salt , Raspberry Balsamic Vinegar

Instructions

  • 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!