2 cups All Purpose Flour
2 cups granulated Sugar
¾ cup Cocoa Powder
¼ tsp SOOC Himalayan Pink Sea Salt
2 tsp Baking Soda
2 Eggs, lightly beaten
1 tsp + ¼ tsp Vanilla Extract
⅔ cup SOOC Blood Orange Olive Oil
2 cups boiling Water
1 pint Heavy Whipping Cream
⅛ cup Confectioners' Sugar
1 cup bittersweet Chocolate Chips
1 Tbsp SOOC Dark Chocolate Dark Balsamic Vinegar
Zest of 1 Orange
Preheat oven to 350°F. Spray a 9-inch springform pan with cooking spray.
In the bowl of a stand mixer, combine the dry ingredients, then mix with the whisk attachment.
Add the eggs, 1 tsp vanilla extract, and Blood Orange Olive Oil. Mix gently, just to incorporate the ingredients.
With the mixer running, slowly pour in the boiling water until combined. Pour into prepared cake pan and bake for 25-30 minutes.
While cake is baking, pour 1 cup of the heavy whipping cream into a saucepan and warm on low heat, do not boil or scald. Once warm, add chocolate chips and stir until completely melted. Add Dark Chocolate Balsamic, stir and let cool.
Once cake has cooled, beat 1 cup heavy whipping cream until stiff peaks form. Add confectioners sugar and the ¼ tsp vanilla, mix until combined.
Frost cake and sprinkle with the orange zest. Serve with a drizzle of the dark chocolate ganache.
Refrigerate cake if not serving immediately.