A cake that calls for local Ontario sour cream, and whipping cream for serving! This decadent Chocolate Olive Oil Cake with Blood Oranges and Strawberries developed by beloved contributor Marcella DiLonardo is the perfect cake to surprise your loved one with this Valentines Day! Olive oil cakes have a rich, light and moist consistency, and this one takes the classic combination of chocolate and strawberries to a new level with a blood orange glaze, freshly sliced blood oranges and Ontario-grown greenhouse strawberries.
This is a show-stopping dessert to end a romantic meal for two at home, a family dinner or just to treat yourself. Don't be fooled by its presentation - it's simple to make (think: one mixing bowl) and can be prepared a day in advance to allow the olive oil flavour to infuse. Happy Valentine’s!
For the cake:
Preheat the oven to 350°F. Grease and lightly flour a 9-inch round cake pan.
In a large mixing bowl whisk together the sugars, olive oil, sour cream, eggs and vanilla until combined.
Sift in the cocoa powder followed by the flour, baking powder, baking soda and salt. Stir until the batter just comes together.
Slowly whisk in the boiling water. Continue whisking until the batter is silky smooth.
Transfer to the prepared cake pan and bake for 30 minutes, just until the top bounces back to touch. Let cool completely before removing from the pan. Transfer to a serving plate.
For the glaze:
Whisk together the powdered sugar and blood orange juice until smooth. If the glaze appears thick, add a splash of blood orange juice. If the glaze appears thin, add powdered sugar one tablespoon at a time.
Pour glaze over the cooled cake and smooth an even layer over the top using an offset spatula.
Garnish with strawberries and blood oranges. Refrigerate covered until ready to serve. Serve with fresh whipped cream!