The Soft Cocoa and Orange Cake is out-of-this-world delicious. 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. A cake with a soft texture that melts in your mouth with every bite, thanks to the liquid cream added to the batter. I assure you it will amaze you.
It is the perfect dessert for breakfast, an afternoon snack, or to finish a meal beautifully. Come along and let’s start baking.
Enjoy the recipe, Giusi.
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- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 40 Minutes
- Cooking time: 35 Minutes
- Portions: 8 Servings
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the Soft Cocoa and Orange Cake
- 1 1/4 cups all-purpose flour (about 150 g)
- 1/2 cup unsweetened cocoa powder (about 50 g)
- 6 tbsp + 1 tsp granulated sugar (about 80 g)
- 4 tsp baking powder (about 16 g)
- 3 eggs
- cup (8.5 fl oz) heavy cream (about 250 g)
- 3/4 cup orange marmalade (about 200 g)
Tools
- 1 Pan 11 in
- 1 Hand whisk
Steps for the Soft Cocoa and Orange Cake
In a large bowl, beat the eggs with a whisk.
Add the heavy cream and mix well until combined.
Gradually fold in the flour, sugar, baking powder and unsweetened cocoa powder.
Mix vigorously until you obtain a homogeneous batter. The batter will be quite thick.
Line a pan with parchment paper.
Pour about half of the batter into the bottom of the pan and level it.Evenly spread the orange marmalade over the batter, avoiding the edges too much.
Cover the marmalade with the remaining batter.
Bake in a preheated oven at 356°F for about 35-40 minutes.
To check for doneness, 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.
Turn the cake over onto a cutting board or serving plate.
If you like, decorate the surface of the cake with melted white chocolate (you can drizzle it or create a thin glaze).
I hope this recipe gave you an intense, citrusy sweet moment. Try it and tell me in the comments.
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Storage
Keep it at room temperature under a cake dome or in an airtight container. It stays fresh and moist for 3–4 days.
