Chocolate Orange Cake
Treat yourself to this rich and moist chocolate orange cake! With the perfect balance of zesty orange and decadent chocolate, this cake is a delightful dessert for any occasion.
Ingredients
- For the Cake:
- 1/2 cup 115g unsalted butter, softened
- 1/2 cup 100g brown sugar
- 1/2 cup 100g granulated sugar
- 2 large eggs
- Zest of 2 oranges
- 1/4 cup 60ml fresh orange juice
- 1 1/2 cups 190g all-purpose flour
- 1/2 cup 50g cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup 120ml milk
- 1 tbsp vinegar
- For the Frosting:
- 2 cups 240g powdered sugar
- 1/4 cup 25g cocoa powder
- 1/4 cup 60ml fresh orange juice
- 2 tbsp unsalted butter softened
- Optional 2 oz melted semisweet chocolate
Instructions
- For the Cake:
- Prepare the Oven: Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan.
- Cream Butter and Sugars: Beat butter, brown sugar, and granulated sugar together until fluffy and pale.
- Add Wet Ingredients: Mix in the eggs one at a time, followed by orange zest and juice.
- Combine Dry Ingredients: In a separate bowl, sift together the flour, cocoa powder, baking powder, and baking soda.
- Mix Dry and Wet: Gradually add the dry ingredients to the wet mixture, alternating with milk and vinegar. Mix until just combined.
- Bake: Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- For the Frosting:
- Mix Ingredients: Beat powdered sugar, cocoa powder, butter, and orange juice together until smooth and fluffy.
- Add Chocolate (Optional): Stir in melted semisweet chocolate for an extra rich flavor.
- Decorate the Cake:
- Spread the frosting evenly over the cooled cake.
- Garnish with candied orange slices or chocolate shavings if desired.
Notes
- For a layered cake, double the recipe and bake in two pans.
- Store leftovers in an airtight container at room temperature for up to 2 days or freeze for longer storage.
- Try swapping orange juice with lemon or lime for a tangy variation.