Halloween Dark Chocolate Cake
Ingredients
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
1 Tbs. tangerine dark balsamic
2 large eggs beaten with enough cold water to equal one cup
1/2 cup Blood Orange Olive Oil + more for greasing pans
8 ounces semisweet chocolate chips or chunks
1/2 cup heavy cream
1 Tbs. Blood Orange Olive Oil
1 pinch of sea salt
Preparation
Preheat the oven to 350ºF.
Lightly grease two 9-inch cake pans, one muffin pan, or one 13×9 inch pan with Blood Orange Olive Oil. Mix together all the dry ingredients in a large bowl. Thoroughly mix together the liquid ingredients in a separate large bowl until smooth. Add the dry ingredients in to the wet and mix using a hand or stand mixer on low. Pour the mixture into the prepared pans. Bake for 30 minutes (cupcakes will take about 15 min.) or until a cake skewer inserted in the center of the cake comes out clean. Make sure to not over-bake the cake. It should spring back when lightly touched, and a cake skewer inserted in the middle of the cake should come out clean. Cool for 20-25 minutes before removing the cakes from the pans to cool completely. Apply ganache when cool.
What You Need For This Recipe
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Aged Tangerine Dark Balsamic Condimento
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