If you’re looking for a soft, fragrant cake with a delicious touch that wins you over at the first bite, the Orange and Cocoa Cake is just what you need!
The combination of the intensity of cocoa and the citrus freshness of orange creates a balanced dessert, perfect for both breakfast and a special snack.
Easy to make and incredibly versatile, this cake will become one of your go-to culinary masterpieces. The Orange and Cocoa Cake is proof that simplicity in the kitchen can lead to little masterpieces.
Try it to enrich a special breakfast or as a sweet treat to offer to your loved ones. Save the recipe now and tell me in the comments if you are also a fan of this irresistible combination!
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 1 Piece
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients
- 4 eggs
- 1 cup sugar (I use cane sugar)
- 1/2 cup sunflower oil
- 2 oranges (zest without the white part)
- 1 orange (juice)
- 1 cup cup all-purpose flour
- 1 packet baking powder
- 2/3 cup unsweetened cocoa powder
Tools
- Bimby
- Mold 9.5 in
- Spatula
Steps
Place the sugar and orange peel in the Thermomix bowl and pulverize for 10 seconds at speed 10.
Insert the butterfly whisk into the bowl and add the eggs. Whisk for 10 minutes at speed 4.
Reduce speed to 2 and add the remaining ingredients. Add liquids first and then dry ingredients.
Transfer the mixture into a greased and floured mold and bake at 356°F for about 40 minutes.
💡 VARIATIONS of the recipe
• With dark chocolate: add chocolate chips to the batter for an even more delicious version.
• With orange glaze: cover the cake with a fresh glaze made with orange juice and powdered sugar.
• Gluten-free: replace regular flour with almond flour or a gluten-free blend.
• Marble cake: create a marble effect by alternating white and cocoa batter.
• With walnuts or almonds: add chopped nuts for a crunchy texture.
