its all in the title...
3/4 cup extra virgin olive oil
3 large eggs
1/2 cup unsweetened cocoa powder
1 tablespoon vanilla extract
1 cup sugar
1 teaspoon salt
1/2 teaspoon baking soda
1/2 cup of boiling water
1 1/3 cup all-purpose flour
3 tablespoons blood orange juice
3/4 cup powdered sugar
Preheat oven to 325 degrees and grease a 9 in cake pan with olive oil. In large bowl mix cocoa and boiling water. Add in your vanilla extract and then set aside to let cool. In a separate bowl add flour, baking soda and salt. Whisk till combined. In a mixer beat the eggs, sugar and olive oil until you have a fluff.
On a slow speed combine the cocoa mixture and then slowly add flour, scarping sides of bowl to incorporate all if needed.
Pour into greased pan, set in oven for 30 minutes. Do the toothpick test to make sure the cake is completely cooked through. Set aside to let the cake cool to room temperature.
In a small bowl combined blood orange juice and powdered sugar, whisk together.
After cake is cooled pour glaze over cake on wire rack letting the excess glaze drip off. Let the glaze set for 10 minutes before adding garnishes. I recommend a couple slices of blood orange and springs of rosemary.