Chocolate & Orange Punchcake
A delightful dessert combining rich chocolate with vibrant orange, this Chocolate & Orange Punchcake is moist, flavorful, and perfect for gatherings.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup freshly squeezed orange juice
- Zest of 1 orange
Garnish
- Chocolate shavings for garnish (optional)
Instructions
Preparation
- Preheat your oven to 350°F (175°C) to ensure the perfect bake.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, cream the softened butter until smooth, then gradually add in the sugar, mixing until light and fluffy.
- Beat in the eggs one at a time, ensuring each is fully incorporated. Stir in the buttermilk, vanilla extract, orange juice, and zest.
- Gradually add the dry ingredients to the wet mixture, mixing gently until just combined.
- Grease and flour an 8-inch round cake pan, then pour the batter in, smoothing the top.
Baking
- Place the pan in the preheated oven and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
Cooling & Serving
- Once baked, allow the cake to cool in the pan for 10 minutes before transferring it to a cooling rack. Serve as is or top with optional chocolate shavings.
Notes
For healthier options, substitute whole wheat flour for all-purpose flour and yogurt for buttermilk. Ensure eggs are at room temperature for a lighter texture. Avoid over mixing the batter to keep the cake tender.