The orange and chocolate cake is a soft cake with an orange flavor but more delicious with pieces of dark chocolate, which you can leave on the surface or mix into the batter. I am crazy about orange desserts, and I make them often, I also love them for breakfast, great for dipping in milk, but then these types of sweets, besides being good in taste, have the peculiarity of being soft and at the same time moist, which allows them to be preserved for a long time and pleasant to eat at any time of the day, without needing to be accompanied with anything else because their consistency is perfect as a dessert to enjoy on its own, in fact, it doesn’t dry out your mouth like some dry cakes can do. Let’s see how to prepare it.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 1 8-inch cake
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients for Orange and Chocolate Cake
- 3 medium eggs
- 1 2/3 cups all-purpose flour
- 3/4 cup sugar
- 3 tbsps sunflower oil
- 1/3 cup orange juice
- grated orange zest
- 1 tsp baking powder
- 1/3 cup dark chocolate
- butter (or oil) and flour for the pan
Tools to Prepare Orange and Chocolate Cake
- 1 Bowl
- 1 Electric whisk
- 1 Grater
- 1 Juicer
- 1 Baking pan 8 inches
Steps to Prepare Orange and Chocolate Cake
Butter and flour a 8-inch pan.
Cut the chocolate on a cutting board with a knife, without grating it too finely.
Grate the orange zest into a large bowl, preferably organic. Then get 1/3 cup (about 2 oranges) of juice.
Preheat the static oven to 350°F and bring it to temperature.
In the bowl with the orange zest, add the eggs and sugar and work with the electric whisks until you get a fluffy and frothy mixture.
Add the oil slowly while continuing to work with the whisks at medium speed, then the orange juice, and finally the flour and baking powder, continuing to work always with the whisks.
Pour all the batter into the pan. Then add the chocolate. You can leave it without mixing like I did to have the chocolate only on the surface, maybe those who don’t want it like that can also remove the thin layer on top, or you can mix it gently, using a spoon, without letting it sink too much.
Bake immediately in a hot static oven at 350°F for about 40 minutes at mid-height. Remove from oven, after doing the toothpick test, and let cool completely before removing from the pan, so the chocolate hardens.
When it is cold, put it on a serving dish and enjoy it, soft as freshly made for several days, light with very little fat.
