Much like the more popular peanut butter and chocolate combination popularized by chocolate manufacturers (thankfully) and the hazelnut spread (even more thankfully) – orange and chocolate is also one of those combinations gaining popularity. Here is a cake that will introduce many of your friends (if they haven’t already) to the wonderful world of orange chocolate, prepare to blow their minds.
- Unique flavour
- Beautiful look – impressive dessert
- For those that enjoy a tangy and sweet dessert
- 1 cup all-purpose flour
- ¼ cup dark unsweetened cocoa powder
- 1 cup sugar
- 1 tspn baking soda
- ½ tspn baking powder
- ½ tspn salt
- 2 tspn orange zest
- 1 large egg
- ½ cup buttermilk (or substitute)
- ¼ cup oil – ¼ cup
- ½ cup of fresh orange juice (slightly warm)
- ½ tspn vanilla extract
- ¼ tspn orange extract
For the Frosting:
- ½ cup heavy cream
- 1 tbsp dark unsweetened cocoa powder
- ½ tspn instant coffee powder
- 2 tbsp powdered sugar
- ¼ tsp vanilla extract
Kitchen things you’ll need:
- 9” round cake pan
- Parchment paper
- Medium Bowl
- Citrus zester
- Measuring cup
- Electric hand mixer
- Pre-heat the oven to 350°F (180°C) and grease a 9″ round cake pan with oil. Dust it with cocoa powder then line the bottom of the pan with parchment paper and grease the paper thoroughly.
- Sift the dry ingredients into a large mixing bowl.
- Add orange zest and stir or whisk until evenly mixed.
- Take the wet ingredients in a measuring cup or bowl. Slowly add to the dry ingredients and whisk by hand or use an electric beater on medium-speed to combine until smooth. Batter will be runny.
- Pour batter into the prepared cake pan. Tap the pan a few times on the counter top to get rid of air bubbles.
- Bake for 30 minutes or until the cake passes the toothpick test. Do not over-bake.
- Remove the pan from the oven and place on a wire rack for 20 minutes. Run a blunt knife around the cake’s edges, then invert to a plate, and remove the baking paper.
- Cool the cake completely before frosting or dusting with powdered sugar.
- For the frosting, take all the ingredients in a cold mixing bowl and using a cold whisk attachment, beat on low-speed to dissolve the powders in the heavy cream. Then increase the speed and beat on high-speed until stiff peaks are formed.
- Spread the whipped cream frosting evenly on top of the cooled chocolate orange cake.
- You can also use a home made frosting recipe as an option to reduce the caffeine
- Instead of buttermilk, you can use half milk and half yogurt.
- The whipped cream can be made ahead and stored in the refrigerator.
- Decorate with grated chocolate or sprinkles, as an option.
- Store leftover cake covered in the refrigerator.