Navidi's Mexican Chocolate Loaf Cake
Ingredients:
• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 2 Tbsp instant coffee powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon allspice
• 2/3 cup fresh-squeezed orange juice
• 1/4 milk
• 1 cup sugar
• 1-2 Tbsp orange zest
• 1/2 cup Navidi's Chipotle Olive Oil ( you can also substitute Navidi's Blood Orange Olive Oil or one of our mild unflavored EVOOs) + 1 teaspoon for greasing loaf pan
• 3 large eggs
• 1 teaspoon vanilla
• 1 teaspoon orange extract
• 1/2 cup semi-sweet chocolate chips
Directions: Preheat oven to 350F. Sift together flour, cocoa powder, instant coffee powder, baking soda, salt, cinnamon, allspice, and set aside. Zest 2 large oranges and set aside zest. Use 2/3 cup of the oranges' juice and mix with milk in small bowl. Set aside. Mix olive oil into sugar and beat for a couple of minutes until well-mixed and smooth. Then add zest, extracts, and eggs, one at a time, mixing until well-combined. Stir dry ingredients and orange-juice mixture into olive oil-sugar mixture in three parts until just combined and there are no lumps of flour. Fold in chocolate chips. Grease loaf pan with a teaspoon of Chipotle Olive Oil and pour in batter. Bake for about 60 minutes until skewer comes out mostly clean (keep in mind that if you hit a melted chocolate chip with skewer it could look like raw batter when loaf is actually baked). Once cool, slice and top with cinnamon-spiced caramel, whipped cream, or both. Enjoy!