Soft Cocoa and Orange Cake. I don’t know about you, but I love citrus fruits, especially orange marmalade.
If you also love contrasts, this is the cake for you.
This sweet is the ideal balance between the taste of cocoa and the lively freshness of orange marmalade.
A cake with a soft texture, it melts in your mouth with every bite, thanks to the liquid cream added to the batter. I assure you it will surprise you.
It is the ideal dessert for breakfast, a snack, or to beautifully end a meal. A classic and timeless combination that warms the heart. Come with me as we start baking.
Enjoy the recipe, Giusi.
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- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 5 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the Soft Cocoa and Orange Cake
- 1 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 2/3 cup granulated sugar
- 1 tbsp baking powder
- 3 eggs
- 1 cup fresh liquid cream
- 3/4 cup orange marmalade
Tools
- 1 Pan 11 inches
- 1 Whisk
Steps for the Soft Cocoa and Orange Cake
In a large bowl, beat the eggs with a whisk.
Add the liquid cream and mix well to combine.
Gradually incorporate the flour, sugar, baking powder, and unsweetened cocoa.
Mix vigorously until you achieve a homogeneous batter. The batter will be very thick.
Line a pan with parchment paper.
Pour about half of the batter onto the bottom of the pan and level it out.Evenly spread the orange marmalade over the batter, avoiding the edges.
Cover the marmalade with the remaining batter.
Bake in a preheated oven at 350 degrees Fahrenheit for about 35-40 minutes.
To check if it’s done, insert a toothpick into the center of the cake. If it comes out dry, the cake is ready.
Remove the cake from the oven and let it cool completely before unmolding it.
Flip the cake onto a cutting board or serving plate.
If you like, decorate the top of the cake with melted white chocolate (you can drizzle it or create a thin layer) for a visual contrast and an even more delicious flavor.
I hope this recipe has given you an intense and citrusy moment of sweetness. Try it and let me know in the comments.
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Storage.
Store at room temperature under a cake dome or in an airtight container. It stays fresh and moist for 3-4 days.
