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.

Time:

1 hour

Serves:

8

Good for:

• Unique flavour
• Beautiful look – impressive dessert
• For those that enjoy a tangy and sweet dessert

Ingredients:

• 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
• Whisk
• Sifter
• Medium Bowl
• Citrus zester
• Measuring cup
• Electric hand mixer

Making it:

• 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.

Tips/notes:

• 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.