Butter for pan 1 tablespoon orange zest 1/2 cup orange juice 2/3 cup plain Greek yogurt (0% or 2%) 3 large eggs 1/2 cup olive oil 1 teaspoon vanilla 2 cups flour 1 cup sugar 2 teaspoons baking powder 1 teaspoon baking soda ½ teaspoon salt 2/3 cup cream 6 ounces dark chocolate chips ¼ cup agave 1 tablespoon confectioner’s sugar orange slices and berries for garnish
Heat oven to 325°F. Butter a 9” cake pan, line bottom
with circle of parchment and butter over parchment. In a medium bowl, whisk
zest, juice, yogurt, eggs, olive oil and vanilla until well combined. Then in a
large bowl, sift and stir together flour, sugar, baking soda, baking powder and
salt. Add wet ingredients into dry ingredients and gently mix. Pour into cake
pan and bake until a wooden skewer, when poked in the center, comes out clean,
about 45 minutes. Cool on a rack. Turn out onto a cake platter.
Meanwhile, in a small saucepan heat cream to a slow simmer.
Add chocolate chips, turn off heat and then let sit for 10 minutes. Gently stir
until smooth. Stir in agave. Pour
chocolate sauce over cooled cake, sprinkle with confectioner’s sugar and
garnish with oranges and berries.