Ruby chocolate-blood orange “Poosh” cake

So my sister had purchased a “Poosh” cake and I literally had no idea what is was until she did that. Apparently, it is a pink olive oil cake that the Kardashians endorsed, with the proceeds going to the Armenia relief fund, and it is extremely hard to come by. The completely pink cake itself is topped with a thin layer of a pink sugar, and a dehydrated flower. For me, I love olive oil cake. Especially when it has semolina in it. I read the online description on what the cake had in it, and it listed a lot of the typical baking staples, plus lemon juice, zest, and olive oil. So I wanted to try a stab at this cake myself, by doing my own take on it. Now, if you want to support the Armenia relief fund instead, feel free to buy the original here. While I love to recreate viral or interesting desserts, it only felt right to support the original, especially if it is for such a great cause.

I included semolina in my cake, because I like semolina. That and I love how it being higher in gluten content is offset by how the olive oil makes a really tender cake, resulting in a really rich mouthfeel. Normally, when I dye things pink, I use pitaya powder. However, from my experiences, pitaya powder and cake batter never get along. It always bakes out as not-pink. So instead of dying the batter pink, I figured, why not make a pink soaking liquid and soak that into the cake? In almost all Middle Eastern desserts, they have a soaking syrup for whatever baked or fried goods they make, so I knew that tying it back into the Kardashians and Armenian food, that would work. I subbed out the lemon with blood orange for that purpose. I topped mine with a “snow” made from ruby chocolate and olive oil mixed with maltodextrin to transform it into a naturally pink powder, and I did not want to use dehydrated flowers, so I just tempered some ruby chocolate disks instead. My original recipe made enough for either two cakes or a cake and six cupcakes, so I did halve it so that hopefully you guys will not run into the issue of having so much cake.

For the cake:
3/4 cups semolina flour
1/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 eggs
1/3 cup extra virgin olive oil
zest and juice from 1 blood orange
1 teaspoon vanilla extract
a pinch of salt

Mix your ingredients together to form a batter. Pour into a lined 6-inch ring mold or cake tin and bake at 350 degrees F for 30 minutes. If you have any spare batter, feel free to bake that into cupcakes at 350 degrees F for 20 minutes(fill the cupcake liners 3/4 the way full).

For the syrup:
Juice and zest from 2 blood oranges
2 tablespoons honey
a pinch of salt
1/4 cup warm water
2 teaspoons pitaya powder

Combine ingredients, except pitaya powder, and bring to a simmer. Whisk the pitaya powder into the syrup until it fully dissolves. Pour the warm syrup over the cooled down cake. Transfer the cake to the refrigerator.

For the ruby chocolate snow:
1/4 cup chopped ruby chocolate
1 tablespoon extra virgin olive oil
a pinch of salt
1/2 cup tapioca maltodextrin

Melt the chocolate over a double boiler and mix in the oil and salt. Stir in the maltodextrin until combined. Pass through a sieve to form a finer texture and keep in an airtight container. Sprinkle a thin layer of the powder over the cakes.

For the ruby chocolate disks:
1/4 cup chopped ruby chocolate
a pinch of salt
1/4 teaspoon finely grated cacao butter

Heat the ruby chocolate and salt together over a double boiler until the chocolate is half-melted. Take off heat and stir until just warmer than your body temperature. Stir in the cacao butter and mix until combined and melted. Pour the chocolate over acetate and spread thinly. Refrigerate for 10 minutes. Remove from the refrigerator and punch out 1/2 to 1-inch disks. Freeze for another 10 minutes to set. Remove from the acetate. Finish the cakes with the disks, or edible/dehydrated flowers if desired.

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