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Chocolate & Orange Punchcake

Chocolate & Orange Punchcake: A Citrus-Choco Delight

Indulge in the delightful flavors of Chocolate & Orange Punchcake, a perfect dessert for any occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-purpose flour Substitution: Can use gluten-free flour for a gluten-free version.
  • 2 cups Granulated sugar No direct substitutions for flavor effect; however, you can use coconut sugar for a lower glycemic index.
  • 3/4 cup Unsweetened cocoa powder No substitutes that maintain the same flavor profile.
  • 1.5 teaspoons Baking powder Ensure it’s fresh for effective results.
  • 1.5 teaspoons Baking soda Ensure it’s fresh; usually, no substitute recommended.
  • 1 teaspoon Salt No substitutions necessary; salt is essential.
  • 2 large Large eggs Flax seeds or applesauce can be used as a vegan alternative.
  • 1 cup Whole milk Substitution: Almond milk or oat milk for dairy-free options.
  • 1/2 cup Vegetable oil Substitution: Melted coconut oil for flavor variation.
  • 2 teaspoons Vanilla extract No direct substitutes; consider using real vanilla bean for a richer flavor.
  • 1 cup Boiling water No substitutions needed; crucial for the proper texture.
  • 2 tablespoons Orange zest Substitution: Lemon zest for a different citrus note.
  • 1 cup Orange juice Substitution: Lemon juice can be used, but it will alter the flavor.
  • 1 cup Semisweet chocolate chips Substitution: Dark chocolate chips for a richer taste.
For the Ganache
  • 1 cup Heavy cream For a lighter option, use coconut cream.
  • 8 ounces Chocolate (semisweet or dark) Dark chocolate provides a deeper flavor.

Equipment

  • Oven
  • mixing bowl
  • Whisk
  • spatula
  • Cake Pans
  • wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing with butter and dusting with flour.
  2. In a large mixing bowl, sift together all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together the eggs, milk, oil, and vanilla extract until blended and frothy.
  4. Gradually add the wet ingredients into the dry mixture, mix on medium speed, then stir in boiling water until the batter is smooth.
  5. Fold in the orange zest, orange juice, and chocolate chips into the batter.
  6. Pour the batter into prepared pans and bake for 30-35 minutes until a toothpick inserted comes out clean.
  7. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
  8. When completely cool, assemble the cake by layering and spreading ganache between the cake layers and on top, garnished with orange slices.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 5gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 300mgPotassium: 200mgFiber: 3gSugar: 30gVitamin A: 300IUVitamin C: 2mgCalcium: 40mgIron: 2mg

Notes

Ensure all ingredients are at room temperature for optimal mixing and avoid over-mixing the batter.

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