Mini Blood Orange and Chocolate Loaves
Citrus season is still going on and chocolate season never stops. So, today, we are brining both of these to bake up the cutest little things you've probably seen; Mini Blood Orange and Chocolate Loaves.
I have a recent obsession with blood oranges; their appearance, texture, color, smell, taste, how they photograph... literally everything. And then there's chocolate which everyone has an obsession over, I'm sure. And, bringing those two things together was one of the best decisions I ever made.
I was debating on whether to make one big loaf or keep them cute and go with smaller versions. So glad I went with the latter.
I meaaaaan just look at these little guys! The best part for me was cutting the loaves into baby slices...you guyssss, I still can't get over the cuteness.
Oh, and they taste even better with a super duper soft and moist interior, and that burst of citrus flavor peeking through all the chocolate... AHHHH, so refreshing! Gives off total summer vibes. And finally, the addition of crushed toasted cashews on top just adds a nice crunch to it all!
How do I get the mini loaf shape?
You're going to need a mini loaf pan. I got mine from here. If you don't have one or don't want to purchase a whole new pan, you can simply make a standard (big) size loaf with the recipe below. Or, make little mini cakes, if you have a muffin pan. Orrrr (I'm full of ideas today), turn into a full size cake! Let me know if you try any of these ideas, I'd love to know.
Blood Orange, Chocolate Mini Loaf
Prep Time: 45 minutes
Cook Time: 25 minutes
Total Time: 1 hour and 10 minutes
Serves: 8 Mini Loaves
For the loaf:
2 cup all purpose flour
1 1/2 cup granulated sugar
3/4 cup unsweetened cocoa powder
2 tsp baking soda
1/2 tsp salt
1/2 cup zest from 1 blood orange
3/4 cup olive oil
3/4 cup blood orange juice
1 1/4 cup water
1/2 slab chocolate
1 tsp boiling water
1/4 cup chopped, roasted cashews
4 slices of blood orange (each slice cut into 8 triangles)
Grease and flour a 8-tin mini loaf pan. Preheat oven to 350ºF.
In a large bowl, mix the flour, sugar, cocoa powder, baking soda and salt. In a small bowl, mix the olive oil, orange zest and orange juice. Add the olive oil mixture to the flour mixture along with the water and whisk until a smooth batter forms.
Evenly distribute the batter between the mini loaf tins in the prepared pan (fill each cup just over 3/4). Bake for 25 minutes, until a toothpick inserted in the middle comes out clean.
While the loaves bake, prepare the chocolate glaze by placing the chocolate slab and boiling water in a microwave safe bowl. Then, microwave in 10 second increments until all chocolate has melted.
Let the baked loaves cool completely. Then, pour the chocolate glaze on top of each loaf. To decorate, sprinkle each with chopped cashews and place 3 cut orange triangles on top.
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