Floating Olive Branch



6 Tbsp extra dark cocoa powder
1/2 cup fresh brewed strong coffee
3/4 cup all-purpose flour
1/2 tsp baking soda
Pinch of Himalayan salt
2/3 cup Seasons Blood Orange Infused Olive Oil
1 cup sugar
3 eggs
2 tsp vanilla extract

Reduction Sauce

1 cup Seasons Black Cherry Balsamic


Preheat oven to 350 degrees. Grease 9″ cake pan with olive oil, line with oiled parchment.

Combine cocoa and coffee, stir until well mixed. Set aside to cool.

Sift flour with baking soda and salt into a bowl, set aside.

Put orange olive oil, sugar, and eggs in electric mixer bowl with whisk attachment. Mix at medium-high speed for 3-5 minutes, until lighter in color. Turn speed down to low and add chocolate mixture and vanilla extract. Add in flour mixture and mix just until combined. Pour into prepared pan and bake approximately 35-40 minutes, until set in the middle.

Cool 10 minutes then remove from pan. Dust with powdered sugar to serve when completely cool.

While cake is baking, reduce black cherry balsamic by 1/3, stirring frequently. Allow sauce to cool to room temperature.