Description
This delectable Chocolate Orange Cake combines rich cocoa with zesty orange for a moist, flavorful dessert. A tender chocolate base is enhanced by fresh orange zest and juice, topped with a luscious chocolate orange frosting featuring melted semisweet chocolate for extra indulgence. Perfect for celebrations or anytime you crave a citrus-chocolate treat.
Ingredients
Scale
Cake:
- 6 tablespoons (85 grams) butter, at room temperature
- 3/4 cup (145 grams) brown sugar
- 2 tablespoons (25 grams) white sugar
- 1 large egg + 1 egg yolk
- Zest of half a large navel orange (~1 teaspoon)
- 1 cup (130 grams) all-purpose flour
- 1/2 cup (40 grams) cocoa powder
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 3/4 cup whole milk
- 1/2 teaspoon white vinegar
Chocolate Orange Frosting:
- 8 tablespoons (1 stick; 113 grams) unsalted butter, softened
- 1/2 teaspoon fresh navel orange zest
- 1 tablespoon fresh orange juice
- 1/2 cup (40 grams) cocoa powder
- 1 1/2 cups (168 grams) powdered sugar
- 2 ounces semisweet chocolate, melted and slightly cooled (optional)
Instructions
- Preheat the oven: Set the oven to 350°F (175°C) and grease an 8-inch square or round pan with non-stick cooking spray to prevent sticking.
- Mix butter and sugars: In a large bowl, beat the room temperature butter, brown sugar, and white sugar until the mixture is creamy and smooth, about 1 minute.
- Add eggs and zest: Incorporate the whole egg, egg yolk, and the zest of half an orange into the butter-sugar mixture, beating until fully combined.
- Add dry ingredients: Evenly sprinkle flour, cocoa powder, baking powder, baking soda, and salt over the bowl’s contents. Beat briefly for a few seconds to begin blending.
- Add milk and vinegar: Stir together the whole milk and vinegar in a separate cup, then add to the batter. Beat just until all ingredients are combined without overmixing.
- Bake the cake: Pour the batter into the prepared pan and bake for 20-22 minutes. Use a toothpick inserted in the center to check doneness; it should come out mostly clean. Avoid removing too early to prevent sinking. Let the cake cool completely in the pan.
- Prepare the frosting: Before serving, combine softened butter, orange zest, orange juice, cocoa powder, and powdered sugar in a bowl. Beat with an electric mixer for a few seconds, then add the melted semisweet chocolate if using. Continue beating until the frosting is soft and creamy.
- Frost and serve: Spread the chocolate orange frosting evenly over the cooled cake. Garnish with extra orange zest if desired, then slice and serve.
Notes
- Cake Pans: An 8-inch round or square pan works best. A 9-inch round pan can be used but may shorten baking time slightly.
- Brown Sugar: Both light and dark brown sugars work equally well in this recipe.
- Eggs: Use one whole egg plus one egg yolk to keep the cake moist and rich. Save the extra egg white for another use.
- Orange: One large navel orange yields enough zest and juice for both cake and frosting.
- Milk: Whole milk offers the best texture due to its protein content; dairy-free alternatives are not recommended here unless adapting the recipe.
- Vinegar: Essential for reacting with baking soda and powder to help the cake rise. White, apple cider, or rice vinegar can be used interchangeably.
- Semisweet Chocolate: Adding melted chocolate to the frosting intensifies richness but is optional. The frosting tastes great even without it.
Nutrition
- Serving Size: 1 slice (1/9 of cake)
- Calories: 340 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 75 mg
