Ingredients
Scale
- 1 ¾ cups all-purpose flour, sifted
- ¾ cup cocoa powder, unsweetened
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- pinch of salt
- 2 large eggs, room temperature
- ½ cup unsalted butter, melted and cooled
- ¾ cup blood orange juice, freshly squeezed
- zest from blood oranges
- ½ cup sour cream or Greek yogurt
- 1 cup dark chocolate chips or chunks, semi-sweet or dark
- powdered sugar (for dusting), optional
Instructions
- Preheat your oven to 350°F (175°C).
- Grease two 9-inch round cake pans with butter or non-stick spray and line them with parchment paper.
- In a large mixing bowl, whisk together all-purpose flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, mix together granulated sugar and melted unsalted butter until smooth.
- Add in the eggs one at a time, making sure each is fully incorporated before adding the next.
- Stir in sour cream or Greek yogurt followed by freshly squeezed blood orange juice and its zest.
- Gradually fold in the dry ingredient mixture into your wet ingredients using a spatula until just combined.
- Toss in dark chocolate chips or chunks into your batter and give it one last gentle stir.
- Divide the batter equally between your prepared pans.
- Bake for about 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Once done, remove them from the oven and let them cool in their pans for about ten minutes before transferring them to wire racks.
- Dust with powdered sugar right before slicing if desired.
Notes
Store the cake in airtight container.
Reheat slices gently in microwave.
Serve with whipped cream topping.
Use high-quality chocolate for richness.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Method: Bake
Nutrition
- Calories: 350 kcal
- Sugar: 8g
- Sodium: 150mg
- Fat: 15g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 25mg