chocolate orange cake
This delicious chocolate orange cake combines rich chocolate flavors with the refreshing zest of orange, creating a decadent dessert perfect for any occasion.
Equipment
- 2 mixing bowls
- 1 measuring cups and spoons
- 1 whisk
- 1 rubber spatula
- 2 9-inch round cake pans
- 1 parchment paper
- 1 oven
- 1 cooling rack
Ingredients
- 1 ¾ cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water Carefully stir into the batter.
- Zest of 1 large orange
- ½ cup freshly squeezed orange juice
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, and line the bottoms with parchment paper for easy removal.
- In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk until well blended.
- Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes until smooth.
- Carefully stir in the boiling water until the batter is well combined. The batter will be thin; this is normal.
- Fold in the orange zest and orange juice until evenly distributed.
- Divide the batter evenly between the prepared cake pans.
- Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then remove from the pans and transfer to a cooling rack to cool completely.
- Once cooled, frost with your favorite chocolate frosting, or a chocolate-orange frosting for an extra burst of flavor.
Notes
For added flavor, consider adding orange extract to the frosting or the batter.
This cake can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Serve with whipped cream or a scoop of vanilla ice cream for an indulgent treat.