Zebra orange and chocolate cake — the softest and most fragrant. After the holidays we slowly return to our usual habits and there is nothing better than starting right away with a wholesome homemade dessert. Today I prepared a soft orange and cocoa cake, fluffy, tender and delicious. Two batters that come together to form a marbled orange and chocolate cake. Orange desserts are definitely among my favorites! A delightful aroma instantly filled my whole house and it was impossible not to taste a slice right away. Two colors that create magic: a chocolate and orange swirl cake perfect for breakfast, for a snack, or at any time of day. A simple pantry cake that wins everyone over. Don’t miss the recipe for Orange and Yogurt Cake and the recipe for Soft Orange Cookies. Let’s head to the kitchen and prepare together an irresistible orange and chocolate cake.

AND ALSO DON’T MISS THESE RECIPES:

Difficulty: Easy
Cost: Inexpensive
Preparation time: 18 Minutes
Portions: For an 8-inch (20 cm) pan
Cooking methods: Oven
Cuisine: Italian
Seasonality: Autumn, Winter and Spring

Ingredients for the orange cake

2 eggs
3.9 oz granulated sugar (about 1/2 cup + 1 tbsp)
3 1/2 tbsp butter
1 orange (unwaxed)
1 1/2 cups all-purpose flour
1/2 packet baking powder (about 2 tsp (8 g))
3 tbsp unsweetened cocoa powder
2 tbsp milk (or water)
to taste powdered sugar (for decorating)

What you need

Hand mixer
Cake pan

How to prepare the two-tone orange and chocolate cake

Wash the orange. Grate the zest, only the orange part, and set it aside. Then squeeze the orange to extract the juice. You need about 1/2 cup (120 ml) of orange juice; if it’s not enough, add half an orange more.
Beat the 2 eggs with the sugar using an electric mixer for 6–7 minutes until the mixture is pale and frothy. Add the orange juice and zest and the melted butter. Mix.
Continue by adding the sifted flour and the baking powder. Mix. Transfer about half of the batter into another bowl. In one of the bowls add the sifted unsweetened cocoa and 2 tablespoons of milk or water. Mix.
Spoon the batter by tablespoons into a greased pan or a pan lined with parchment paper. Alternate the two batters by pouring 3–4 tablespoons of the cocoa batter into the center of the pan, then 3–4 tablespoons of the white batter on top, always in the center, and continue this way until all the batter is used.
Bake the orange zebra cake in a preheated oven at 356°F in conventional mode for 35–40 minutes. Always perform the toothpick test to check the baking even inside the cake. Let the cake cool before removing it from the pan onto a serving plate and decorate as desired with powdered sugar.
See you tomorrow with a new recipe, hugs, Loredana