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Chocolate & Orange Punchcake

Moist Chocolate & Orange Punchcake for Your Next Celebration

This Chocolate & Orange Punchcake perfectly combines rich chocolate with zesty citrus for a deliciously uplifting experience.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups all-purpose flour substitute with gluten-free flour for a gluten-free option
  • 2 cups granulated sugar can be replaced with coconut sugar for a lower glycemic alternative
  • 3/4 cup unsweetened cocoa powder Dutch-processed cocoa gives deeper color and smoothness
  • 2 teaspoons baking powder ensure freshness for optimal rising
  • 1 teaspoon baking soda vital for balancing the acidity from the orange juice
  • 1/2 teaspoon salt enhances the overall flavor profile
  • 3 large eggs use flax eggs for a vegan version
  • 1 cup whole milk almond milk can be used for a dairy-free option
  • 1/2 cup vegetable oil consider substituting with melted coconut oil for added flavor
  • 1 teaspoon vanilla extract amplifies sweetness and depth of flavor
  • 1 cup boiling water helps invigorate cocoa for enhanced color and flavor
  • 1 tablespoon orange zest a microplane works wonders for fine zesting
  • 1/2 cup orange juice freshly squeezed is highly recommended
  • 1 cup semisweet chocolate chips swap for dark chocolate chips for a richer taste

Equipment

  • mixing bowls
  • Whisk
  • spatula
  • Cake pans
  • Oven
  • wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing them with butter or oil and dusting with flour.
  2. In a large mixing bowl, sift together all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together the large eggs, whole milk, vegetable oil, and vanilla extract until fully combined and smooth.
  4. Gradually pour the wet mixture into your dry ingredients, stirring gently to combine. Carefully incorporate the boiling water.
  5. Gently fold in the fresh orange zest and orange juice, followed by the semi-sweet chocolate chips.
  6. Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 30-35 minutes, or until a toothpick comes out clean.
  7. Allow the cakes to cool for about 10 minutes on a wire rack. Run a knife around the edges to release the cakes from the pans.
  8. Once cooled, stack the cakes with a generous layer of chocolate ganache in between. Garnish with fresh orange slices.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 5gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 60mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 30gVitamin A: 5IUVitamin C: 15mgCalcium: 4mgIron: 8mg

Notes

Ensure baking powder and baking soda are fresh to achieve a lovely rise. Don't skip the boiling water as it enhances cocoa flavor and keeps the cake moist.

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