Chocolate Orange Cake
Makes: 2 cakes
Oven: 350°F / 180°C
Chocolate Orange Cake
Makes: 2-8 inch cakes
Oven: 350°F / 180°C
Ingredients
* 4 large eggs, room temperature
* 2 cups (400 g) sugar
* 2 cups (250 g) all-purpose flour
* ½ cup (43 g) cocoa powder
* ¼ cup (20 g) dark cocoa powder
* 1 tsp baking powder (4 g)
* 1 tsp baking soda (5 g)
* ½ tsp salt (3 g)
* ½ cup (120 ml) vegetable oil
* 2 tsp vanilla extract (10 ml)
* ½ cup (120 ml) hot water + 1 tsp instant coffee (2 g)
* ½ cup (120 ml) buttermilk
* 1 tsp vinegar (5 ml)
Orange Glaze
* ¼ cup (21 g) cocoa powder
* ½ tsp (1–2 g) dark cocoa powder
* ½ cup (60 g) confectioners' sugar
* Pinch of salt
* 1 tsp butter (5 g), melted
* Up to ¼ cup (60 ml) fresh orange juice
Method
1. Grease two cake pans with butter and dust lightly with flour. Tap out the excess. Preheat oven to 350°F/180°C on bake setting.
2. Whisk together flour, both cocoas, baking powder, baking soda, and salt.
3. Beat eggs, vanilla, and sugar until frothy and the sugar is mostly dissolved.
4. Gently fold the dry ingredients into the egg mixture. Add oil, buttermilk, vinegar, and hot coffee mixture. Fold just until smooth.
5. Divide evenly between the prepared pans. Gently tap the pans on the counter a few times to release large air bubbles.
6. Bake for 35–38 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool completely before removing from the pans.
8. Make the glaze: Sift cocoa powders, confectioners' sugar, and salt. Whisk in melted butter and orange juice, adding the juice gradually until you reach a smooth, pourable consistency.
9. Pour over the cooled cakes and let the glaze drip down the sides. Refrigerate for about 20 minutes to set.
10. Decorate with fresh or canned orange slices and serve.