Decadent Chocolate, Olive Oil & Rosemary Cake with Candied Blood Oranges: A Unique & Moist Dessert

As the vibrant hues of spring emerge, ushering in longer days and a refreshing warmth, many of us embrace the season with renewed energy. My recent Easter weekend was a delightful mix of reconnecting with cherished friends and embarking on the ambitious task of a full-scale spring clean. What began with grand intentions for the entire house quickly focused solely on the kitchen, a four-hour endeavor that left me feeling both accomplished and utterly exhausted. The call of the glorious sunshine, a rare treat in early spring that allowed me to step outside without a coat, was simply too strong to resist, leading to a leisurely dog walk instead of more scrubbing. The rest of the house, it seems, will be a project for the coming weeks!

Interestingly, this Easter didn’t involve the usual celebratory Sunday lunch or, perhaps even more surprisingly, a single piece of Easter chocolate. Instead, my culinary adventures took a slightly different, yet immensely satisfying, turn. I found myself drawn to the kitchen for a session of baking, not for anything traditionally Easter-themed, but for a creation that is both unexpected and utterly delicious: this extraordinary chocolate, olive oil, and rosemary cake with candied blood oranges. It’s a testament to the fact that some of the best treats come from venturing beyond the conventional.

The Harmony of Unexpected Flavors: Olive Oil and Rosemary in Cake

The idea of incorporating olive oil and fresh rosemary into a chocolate cake might initially raise an eyebrow, but I assure you, the combination is nothing short of culinary brilliance. Far from being overpowering, these ingredients weave subtle, sophisticated notes that elevate this otherwise classic chocolate and orange pairing into something truly memorable. Olive oil lends a nuanced fruitiness and a hint of peppery warmth, while rosemary contributes an earthy, herbaceous aroma that dances beautifully with the richness of chocolate and the bright zest of orange. It’s a harmonious blend that is at once familiar, comforting, and yet delightfully intriguing.

This Mediterranean-inspired twist transforms a simple cake into an aromatic masterpiece. The rosemary doesn’t scream “savory”; instead, it whispers a fresh, piney fragrance that complements the citrus and chocolate, creating a deeply fragrant and captivating dessert. The olive oil, often associated with savory dishes, has a long history in baking, particularly in Mediterranean cultures, where its smooth texture and delicate flavor are prized for creating incredibly moist and tender pastries. In this recipe, it’s not just a fat; it’s a key flavor component that adds depth and character, making each bite an exploration of sophisticated taste.

Achieving the Perfect Texture: The Olive Oil Advantage

One of the most remarkable contributions of olive oil to this cake is the incredibly soft, moist, and tender crumb it creates. Unlike butter-based cakes, which can sometimes be dense, olive oil results in a lighter, yet profoundly moist texture that practically melts in your mouth. This cake, further enhanced by a generous dousing of our homemade orange-rosemary syrup, promises a luscious experience.

However, achieving this perfect moisture hinges on one crucial factor: avoiding overbaking. An overbaked cake, regardless of its ingredients, will inevitably turn dry. To ensure your chocolate olive oil rosemary cake remains exquisitely moist, keep a close eye on it during the last stages of baking. Insert a wooden skewer or toothpick into the center; it should emerge with moist crumbs clinging to it, but absolutely no wet batter. If the skewer comes out completely clean, the cake is already overdone, so remove it from the oven promptly. A few moist crumbs are the secret to that coveted tender crumb.

The Allure of Candied Blood Oranges

The candied blood oranges are more than just a garnish; they are an integral part of this dessert’s appeal, both in taste and visual impact. Their vibrant, almost jewel-like red and orange hues create a stunning contrast against the dark chocolate cake, transforming it from a simple bake into an elegant showstopper. Beyond their striking appearance, these candied slices offer a delightful chewiness and an intense citrusy sweetness that perfectly cuts through the richness of the chocolate.

The process of candying oranges also yields a fantastic byproduct: a fragrant, citrus and rosemary-infused syrup. This golden elixir is absolutely essential for brushing over the freshly baked cake. A generous application not only adds an extra layer of flavor but also locks in moisture, ensuring every slice is as succulent as possible. And don’t throw out any leftover syrup! It’s wonderfully versatile. I highly recommend trying a spoonful in a gin and tonic for a unique, aromatic cocktail, or drizzling it over yogurt, pancakes, or even ice cream for an unexpected burst of flavor.

Should blood oranges be out of season, don’t despair! You can easily substitute them with regular thin-skinned oranges. While they might not offer the same dramatic visual appeal, the flavor will still be fantastic, providing that essential citrus counterpoint to the rich chocolate and subtle herbs.

Enhancements and Serving Suggestions

While this chocolate, olive oil, and rosemary cake with candied blood oranges is perfectly exquisite on its own, there’s always room for a little extra indulgence if you desire. For those who love an extra layer of decadence, consider spreading a thin layer of dark chocolate ganache beneath the candied orange slices. This not only adds another dimension of chocolatey goodness but also creates a smoother base for the oranges. To truly carry the unique flavor profile through, I would suggest stirring a small spoonful of your finest extra virgin olive oil into the warm ganache as it cools, imparting a subtle fruitiness that ties all the flavors together beautifully.

Beyond the ganache, this cake pairs wonderfully with a variety of accompaniments. A dollop of lightly sweetened whipped cream, a scoop of vanilla bean ice cream, or even a dusting of high-quality cacao powder can enhance the experience. For a lighter touch, a simple sprig of fresh rosemary placed alongside each slice can reinforce the aromatic notes. The beauty of this cake lies in its versatility; it’s sophisticated enough for a dinner party yet comforting enough for an afternoon treat with a cup of coffee or tea.

Ingredients Spotlight: Cacao Powder and Quality Matters

The quality of your ingredients can significantly impact the final taste and texture of any bake, and this cake is no exception. For this particular recipe, I had the pleasure of incorporating Bioglan Superfoods cacao powder, which I received for review. Cacao powder is a fantastic alternative to traditional cocoa powder, offering a richer, more complex chocolate flavor profile along with a higher concentration of antioxidants and nutrients. It’s a win-win: you get that deep chocolatey taste without compromising on health benefits. I found it performed wonderfully in this cake, contributing to its intense color and flavor.

My experience with some of Bioglan’s other products was varied. While the raw cacao and quinoa bites were quite pleasant and satisfying for a quick snack, they didn’t quite hit the spot for a serious chocolate craving (perhaps my cravings are just too intense!). The Supergreens cacao boost powder, designed to provide a massive nutritional punch (allegedly equivalent to 14 portions of fruit and veg per serving), proved to be a bit too much for my palate. When added to a smoothie, it imparted a rather bitter taste that didn’t agree with me. This is a good reminder that not all superfood blends are for everyone, and sometimes it takes a bit of getting used to. However, the cacao powder in this cake truly shone, proving its worth in creating an absolutely delicious and satisfying dessert.

When selecting your ingredients, always opt for the best quality you can afford. A good extra virgin olive oil will impart a more distinct and pleasant flavor than a generic cooking olive oil. Fresh rosemary is paramount for its vibrant aroma. And of course, a high-quality cacao or cocoa powder makes all the difference in the depth of chocolate flavor.

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5 from 1 vote

Chocolate, Olive Oil And Rosemary Cake With Candied Blood Oranges

Serves 8-10

Author Domestic Gothess

Ingredients

Candied Oranges

• 400 ml (1 + ⅔ cup) water
• 300 g (1 + ½ cups) caster sugar
• 3 blood oranges , thinly sliced
• 1 sprig fresh rosemary

Cake

• 3 large eggs
• 130 g (⅔ cup) caster sugar
• 130 g (⅔ cup + 1tbsp) light brown soft sugar
• 2 tsp vanilla extract
• 250 g (1 + ¾ + ⅓ cup) plain flour
• 2 ½ tsp baking powder
• 75 g (½ cup + 2tbsp) cacao or cocoa powder
• 200 ml (½ + ⅓ cup) extra virgin olive oil
• 70 ml (¼ cup + 1tbsp) full fat milk
• 1 tbsp very finely chopped fresh rosemary
• ¼ tsp salt

Instructions

To make the candied oranges

• Place the water and sugar in a medium saucepan and heat gently, stirring occasionally, until the sugar has dissolved. Add the orange slices and rosemary and bring up to a simmer. Simmer for about 45 minutes, turning the orange slices every now and again to make sure that they are evenly submerged. When they are ready the peel should be tender and translucent. Carefully remove the orange slices from the syrup and lay them on a sheet of baking parchment, set aside and reserve the syrup.

To make the cake

• Preheat the oven to 180C/350F/gas mark 4 and grease a deep, 23cm round cake tin and line the base with baking parchment.
• Using an electric mixer, whisk together the eggs and sugars until thick and pale then whisk in the vanilla extract. Mix together the flour, baking powder and cocoa powder then sift it into the egg mixture.
• Begin to fold in the flour until the mixture starts to look gungy then add the olive oil, milk, rosemary and salt. Continue to fold everything together until smooth.
• Pour the batter into the prepared tin and bake for 30-40 minutes, until a skewer inserted into the centre comes out with moist crumbs but no wet batter; if it comes out clean then the cake is overdone.
• Poke a few holes in the top of the cake with a skewer then brush very generously with some of the reserved syrup (at least 4tbsp worth); leave to cool in the tin for 10 minutes then turn out onto a wire rack and leave to cool completely. You can give the cake another brushing of syrup if you like.
• Once the cake is cool, transfer it to a serving platter and arrange the orange slices on top, drizzle with a little more syrup and serve.

Join the Culinary Conversation!

This chocolate, olive oil, and rosemary cake with candied blood oranges is truly a dessert that begs to be shared and discussed. Its unique flavor profile and moist texture make it a delightful conversation starter at any gathering. We love connecting with fellow food enthusiasts and seeing how our recipes inspire you!

We’re thrilled to share this recipe with various online culinary communities and link-up parties. Come join the fun and discover more fantastic dishes:

• Saucy Saturdays hosted by The Flavour Bender, Take Two Tapas, La Petit Chef and Mid-Life Croissant.
• Bake Of The Week hosted by Casa Costello and Maison Cupcake.
• Fiesta Friday hosted by Simply Vegetarian 777 and Ten Times Tea.
• Foodie FriDIY.
• Foodie Friends Friday.
• Friday Features.

We hope you try this unique chocolate olive oil rosemary cake and discover a new favorite dessert!