Dark Chocolate Blood Orange Cake Recipe

Begin with making candied oranges to give them time to set. In a large shallow saucepan, bring water to a simmer. Add sugar and simmer until the sugar is dissolved in water.
1 1/2 (355mL) cups water, 1 1/2 cups (300g) granulated sugar
Place sliced oranges in water (not overlapping them) and simmer them on medium heat for 15 minutes. Flip and simmer them on low heat for another 15 minutes.
1 medium orange
Remove the oranges and place them on a drying rack to cool OR remove them and roll them in granulated sugar and then place on a drying rack to cool.

Preheat the oven to 350F/177C convection (or 325F/162C conventional) and grease four 6 inch cake pans (or two 8 inch pans).
Use a small grater to zest 5 blood oranges. Place the zest of 2 blood oranges in a large measuring cup with the olive oil. Set aside the zest of 3 blood oranges for the buttercream.
Zest from 2 blood oranges, 3/4 cup (177mL) olive oil
Use a citrus juicer to juice all 5 blood oranges. Reserve 1/4 cup of juice for the buttercream and add 3/4 cup of the blood orange juice to the olive oil mixture.
3/4 cup (177mL) blood orange juice (about 4 large oranges - reserve the zest for frosting)
Combine the flour, sugar, cocoa powder, salt and baking soda in a large bowl and whisk them together.
2 cups (240g) all-purpose flour spooned and leveled, 1 1/2 cup (300g) granulated sugar, 3/4 cup (60g) unsweetened cocoa powder spooned and leveled, 1/2 tsp salt, 2 tsp baking soda
Add the olive oil mixture and water to the dry ingredients and fold them until smooth.
1 1/4 cup (296mL) water
Distribute the batter evenly between the pans and bake for 20-25 minutes, until a toothpick inserted in the center comes out clean.

Use a stand mixer to beat the butter with the remaining blood orange zest until it's pale and fluffy.
1 1/2 cups 3 sticks unsalted butter room temperature, zest from 3 blood oranges
Add half of the powdered sugar and beat until it's incorporated. Add the second half of powdered sugar and beat for 5-10 minutes, until the sugar is fully dissolved and the buttercream feels smooth.
6 cups (720g) powdered sugar*, spooned and leveled
With the mixer on low-medium speed, SLOWLY pour in the vanilla and blood orange juice. Beat until everything is fully combined.
1 tsp vanilla extract, 1/4 cup (59mL) blood orange juice

Place the chocolate in a medium bowl.
1/2 cup (3oz) dark chocolate
In a small sauce pan (or in the microwave), bring the half and half to a simmer. Remove it from the heat and pour it over the chocolate and let it sit for one minute.
1/2 cup (118mL) half and half (or 1/4 cup cream with 1/4 cup milk)
Stir the chocolate until it is completely smooth.
Let the chocolate ganache cool for 5-10 minutes before pouring it on top of cake to get nice drips. If it cools too much, microwave it for 10 seconds and stir.

Place the first layer of cake on a flat surface and spread about 1/4 of the buttercream on top. Repeat with the next three layers and use the rest of buttercream to frost the outside of the cake.
If at any point the cake feels unsteady, refrigerate it for 15-30 minutes. Once the cake is fully frosted, refrigerate it for at least 30 minutes and then pour the chocolate ganache on top.
Let it set in the refrigerator for another 15 minutes and then top with the candied orange slices.