Navidi's Mexican Chocolate Loaf Cake

Navidi's Mexican Chocolate Loaf Cake


• 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!